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Chief Kubo’s Tree Spinach (Abelmoschus manihot)
Also known as Bele, South Sea Salad Tree, Aibika, and Sunset Hibiscus, Chief Kubo’s Tree Spinach is one of the most productive perennial greens we grow. Native to the South Pacific and beloved throughout tropical regions, this plant provides a continuous harvest of mild, nutrient-rich leaves that thrive through the heat of Southern summers when traditional spinach struggles.
Our original cutting came from Ernie, the inspiring grower behind a tiki farm in Mississippi. A talented chef, musician, and passionate plant collector, Ernie brings together food, art, music, and tropical agriculture in a way that is both creative and deeply rooted in place. His enthusiasm for unusual edible plants helped bring this remarkable perennial into our collection at CRISP Farms.
Why we love it at CRISP Farms:
• Fast-growing tropical perennial producing greens for much of the year
• Beautiful deeply cut leaves with red stems and veins
• Large edible yellow hibiscus-like flowers
• Excellent heat tolerance for Gulf South gardens
• Can reach 6–10 ft if left unpruned but responds well to cutting and harvesting
• Easy to propagate from cuttings
Culinary uses:
Young leaves can be eaten fresh or lightly cooked and have a mild spinach/asparagus flavor. Older leaves cook down beautifully into soups, stews, stir fries, and traditional Pacific dishes. Like okra, mature leaves can develop a slight mucilage that works well in cooked foods.
Growing notes for New Orleans:
Tree spinach thrives in heat, humidity, and fertile soils. Protect from frost below 40°F. Frequent harvesting encourages branching and dramatically increases production, making this one of the highest-yielding perennial greens for Southern food forests, community gardens, and backyard growers.
You could also make the Ernie section a little more CRISP/storytelling style:
This plant came to CRISP Farms through Ernie, an exciting grower, chef, musician, and creator of a tiki farm in Mississippi. We were immediately drawn not only to the plant itself, but to the energy and creativity he brings to growing food and building community around tropical plants.
Chief Kubo’s Tree Spinach (Abelmoschus manihot)
Also known as Bele, South Sea Salad Tree, Aibika, and Sunset Hibiscus, Chief Kubo’s Tree Spinach is one of the most productive perennial greens we grow. Native to the South Pacific and beloved throughout tropical regions, this plant provides a continuous harvest of mild, nutrient-rich leaves that thrive through the heat of Southern summers when traditional spinach struggles.
Our original cutting came from Ernie, the inspiring grower behind a tiki farm in Mississippi. A talented chef, musician, and passionate plant collector, Ernie brings together food, art, music, and tropical agriculture in a way that is both creative and deeply rooted in place. His enthusiasm for unusual edible plants helped bring this remarkable perennial into our collection at CRISP Farms.
Why we love it at CRISP Farms:
• Fast-growing tropical perennial producing greens for much of the year
• Beautiful deeply cut leaves with red stems and veins
• Large edible yellow hibiscus-like flowers
• Excellent heat tolerance for Gulf South gardens
• Can reach 6–10 ft if left unpruned but responds well to cutting and harvesting
• Easy to propagate from cuttings
Culinary uses:
Young leaves can be eaten fresh or lightly cooked and have a mild spinach/asparagus flavor. Older leaves cook down beautifully into soups, stews, stir fries, and traditional Pacific dishes. Like okra, mature leaves can develop a slight mucilage that works well in cooked foods.
Growing notes for New Orleans:
Tree spinach thrives in heat, humidity, and fertile soils. Protect from frost below 40°F. Frequent harvesting encourages branching and dramatically increases production, making this one of the highest-yielding perennial greens for Southern food forests, community gardens, and backyard growers.
You could also make the Ernie section a little more CRISP/storytelling style:
This plant came to CRISP Farms through Ernie, an exciting grower, chef, musician, and creator of a tiki farm in Mississippi. We were immediately drawn not only to the plant itself, but to the energy and creativity he brings to growing food and building community around tropical plants.