Gynura bicolor

Flower name
Gynura bicolor
Scientific name
Gynura bicolor
Aliasキンジソウ, Okinawan spinach, 金時草, ハンダマ, シキブソウ, 水前寺菜
Place of originSouth-East Asia such as Indonesia　
Place of floweringField
Flowering seasonJuly, August, October

What is Gynura bicolor

Gynura bicolor, suizenjina, handama, kindjisou ,shikibuso, or Okinawan spinach (Scientific name: Gynura bicolor) is a perennial herb in the family Asteraceae, native to South-East Asia such as Indonesia. Leaf color in two colors, the table is a deep purple color is dark green, and behind the scenes. Leaves are slightly thicker. Leaf has a notch in the oblong, about 90 cm in height. Come with alternate leaves. Flowers that bloom in the summer is the small flower heads with yellow or orange. To grow more strongly in the heat of the summer, so used as a summer vegetable. Withers leaves of weak in the cold of winter. The leaf stalks and leafy vegetables. Heating of Malabar to Visco-frozen and crush the leaves get red juice. Smell is strongly heated and sticky when cooked. How to cook with fresh vegetables, boiled spinach salad, Tempura, and dressing. Kanazawa in kind gold grass, Okinawa, with various names in the district is called Okinawan spinach in grass type, English source, Aichi Prefecture. The origin of the name gold grass due to that grass looks like Golden potato Purple Purple leaves behind.The origin of the English name is bicolor, spinach leaf colors of Okinawa

General name: Gynura bicolor, Scientific name: Gynura bicolor, also known as: suizenjina, handama, kindjisou ,shikibuso, Okinawan spinach, origin: South-East Asia such as Indonesia, Production Area: Kanazawa (Ishikawa Pref.), Okinawa, Suizenji (Kumamoto Pref.), Aichi Pref., Type of Life: Perennial & Vegetables, plant height: 50-90 cm, Leaf shape: oblong-ovate with lobes, Leaf length: 10 cm, Inflorescence: alternate, Leaf color: dark green (front), dark purple (back), Leaf texture: rather thick, Flower color: yellow-orange, Flowerlets: calyx-shaped, Flower diameter: 1 cm, Flowering season: July-October, Characteristics: heat-tolerant in summer, cold-tolerant in winter (leaves on the ground wither in winter). Fruit type: skinny; season: July-September (summer vegetables); cooking methods: raw vegetables, soaked, tempura, dressing. Characteristics: Red juice comes out when crushed. Strong aroma. When heated, it becomes sticky. Flowering, but no seeds are produced. Uses: Traditional vegetable.