Ceylon Spinach

Ceylon Spinach shoots

Ceylon Spinach is popularly known as 'di huang miao' in Mandarin or 'wong dai miew' in Cantonese. They are available in markets and supermarkets, packed in plastic bags and weighing about 250g each.

The Ceylon Spinach consists of 2 parts - the tough stem; and the soft shoot.

The shoots are usually stir-fried, or cooked in soups with meat or other vegetables. When cooked, it has a slightly slimy texture which is similar to that of the lady fingers (okra). The hardier stems may or may not be eaten, depending on how hardy it is and personal inclination.

When the stems are too hardy to be eaten, the Swallow will experiment with them in her balcony-garden. Click here to read about growing Ceylon Spinach from stem cuttings.