Gynura bicolor

Gynura bicolor
Hongfeng cai 紅鳳菜 plant
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Asterales
Family: Asteraceae
Tribe: Senecioneae
Genus: Gynura
Species: G. bicolor
Binomial name
Gynura bicolor
DC.[1]

Gynura bicolor, hongfeng cai 紅鳳菜, okinawan spinach or edible gynura, is a member of the chrysanthemum family (Asteraceae). There are two kinds: one that is green on both sides, and another with leaves that are green on the top and purple underneath. Both kinds are considered medicinal vegetables. Gynura bicolor is a perennial and therefore found for sale throughout the year; however, winter and spring is the best time.

Uses

Gynura bicolor is rich in iron and potassium, calcium, vitamin A, etc. According to Chinese food grouping, Gynura bicolor is a 'cool' food,[2] so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve a balance. The stems and roots of the plant can also be made into tea by boiling with water. Choose leaves with few bruises and without black stains. In Japan, Gynura bicolor is eaten as local vegetable in Ishikawa, Kumamoto and Okinawa and so on, blanched lightly and served with ponzu, as an ingredient of miso soup, or tempura.

Propagation

Taking cuttings is very easy.<ref name=http://www.youtube.com/watch?v=QqIRCHd0sXo>"Taking cuttings". GreenTaiwan. Retrieved 2012-12-16.</ref>

Footnotes

  1. ↑ "IPNI Plant Name Query Results for Gynura bicolor", The International Plant Names Index, retrieved 2013-09-21
  2. ↑ "Chinese Kitchen" (PDF). communitycenter.org.tw. Retrieved 2012-12-16.

External links