Longevity spinach (Gynura procumbens) is a leafy green vegetable known for its ease of cultivation and nutritional value. Also called Sambung Nyawa (“prolongation of life” in Malay) and Cholesterol Spinach, it originates from Southeast Asia. Unlike common spinach, which thrives in cooler climates, this vining plant flourishes in warmer temperatures, making it a suitable alternative for hot-weather gardening.
Growing Longevity Spinach
Cultivating longevity spinach is straightforward, and it propagates readily from cuttings, which is the most reliable method since seeds are difficult to germinate. To plant, take a 4 to 6-inch cutting from a healthy stem, ensuring it has at least two to three leaves. Remove the leaves from the bottom inch or two of the cutting to prevent rotting, then insert it directly into moist soil. The best time to plant cuttings outdoors is after the last frost in spring, once temperatures are consistently warm.
Longevity spinach thrives in well-draining, rich soil, amended with compost or other organic matter. It prefers a soil pH between 5.0 and 7.0. While it can tolerate full sun, partial shade is ideal in hot climates to prevent bitter taste or scorching. It performs as a perennial in USDA Zones 9-11 and as an annual in areas experiencing frost.
Consistent moisture is beneficial for vigorous growth, so water regularly without overwatering. New transplants may need daily watering initially, but established plants typically require weekly watering. Drip irrigation is effective, providing steady moisture directly to the roots and promoting healthy development.
Longevity spinach is generally resistant to most pests and diseases. Aphids might appear, which can be managed with insecticidal soap or neem oil. Ensuring good airflow by regular harvesting or pruning can help prevent fungal issues.
In colder regions, longevity spinach can be grown in containers and overwintered indoors. Bring potted plants inside before the first frost and place them near a warm, sunny window. Growth will slow during winter months, so reduce watering and fertilization accordingly. This allows gardeners to enjoy the plant year-round.
Harvesting and Culinary Uses
Longevity spinach leaves can be harvested as early as one month after planting, with continuous harvesting encouraging bushier growth. Younger leaves are generally more tender and have a milder flavor compared to older, larger leaves. To harvest, simply pinch off the tips of the stems, or cut the stem tips, which promotes lateral branching and new growth. This cut-and-come-again method ensures a steady supply of fresh leaves.
The mild taste of longevity spinach makes it a versatile ingredient. It can be eaten raw in salads, providing a fresh, slightly green bean-like flavor, or blended into smoothies for a nutritional boost. When cooked, its texture can become somewhat viscous, similar to okra or Malabar spinach. It works well in stir-fries, soups, and stews, where its flavor can meld with other ingredients.
Health Benefits of Longevity Spinach
Longevity spinach is recognized for its nutritional density, containing various vitamins, minerals, and antioxidants. It is particularly noted for its richness in vitamin K, polyphenols, and flavonoids. In Southeast Asian traditional medicine, Gynura procumbens has been used for centuries for a range of ailments. Its traditional applications include addressing kidney issues, rheumatism, constipation, and hypertension.
Research suggests that longevity spinach possesses antidiabetic, anti-inflammatory, and antioxidant properties. Studies indicate its potential to help regulate blood glucose levels by promoting glucose uptake in muscles. It has also been traditionally applied topically to relieve inflammation. While traditional uses are extensive, scientific research continues to explore and confirm these reported health benefits.