Okinawa spinach (Gynura crepioides)

Okinawa spinach (Gynura crepioides, G. procumbens) is a leafy vegetable that was relatively unknown in the U.S. until recent years. It has rapidly gained in popularity as more people grow it and become familiar with its uses.
In warm climates the plant is perennial, and will provide harvests for many years. The growth habit is spreading, with the floppy stems trailing on the ground.

Overall plant height is usually less than a foot, but the width can be several feet, if allowed to grow unchecked. The plant spreads rapidly and can be kept in bounds by frequent harvest of the longest stems.

There are green-leaf and red-leaf species. The red type (Gynura crepioides) has olive-green leaves with a purplish-red underside. The red-leaf variety also has a slightly more pungent flavor. The leaves of both can be eaten raw or cooked. The green type (Gynura procumbens) has a more prostrate growth habit and can be used as an edible groundcover.

Okinawa spinach grows well in full sun or part shade. Growth stops in cold weather, and a hard freeze will kill top growth, but in spring the plant quickly regenerates from the root system. It is recommended for USDA Zones 9-11, but can be grown as an annual in colder locations.
Flowers occur in spring, attracting Monarch butterflies to their nectar. This plant is in the same genus as the houseplant known as Purple Passion (Gynura aurantiaca) and the flowers are clearly similar.