Gynura is best served raw to preserve its natural enzymes keeping its nutrients intact as compared to the ones that passed thru any form of heat because it may reduce the nutrients stocked in the leaf. In other places like in Singapore, they would prefer the gynura leaves to be blanched with hot water before serving. Most people would consume the leaf as it is without cooking and is often mixed with lettuce salad to enhance its taste.
This plant grows easily from stem-cuttings. Seeds are not available. It is best grown in well-draining, fertile soil that is kept moist at all times. Semi-shade is preferred by this plant although it can be slowly adapted to grow in full sun, provided the plant does not dry out at the roots. Initial planting under direct sunshine will result in burnt leaves and stunting in growth. Growth should resume once the plant has acclimatised to its new growing conditions.
For the Gynura Salad Swag recipe I actually made 2 different style
Ingredients
Ingredients
- Philippine ripe mango cut into cubes
- 2 hard boiled eggs halves
- 4 tablespoon of mayonaise
- 1/2 cup of fresh gynura leaves
- cherry tomatoes
- iceberg lettuce
Directions
In a bowl, whisk together all ingredients: mango, eggs, gynura leaves, lettuce, tomatoes and mayonaise. Serve chilled and enjoy.
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