Commonly called Water Spinach, Kangkong or Ong Choy, Ipomoea aquatic goes by many names around the world. With spinach-like leaves with long hollow stems, indeed the Mandarin for water spinach is Kong xin cai,which literally means ‘empty-hearted vegetable’. Almost all parts of the young plant are edible, but the tender shoot tips and younger leaves are preferred. The spinach-like leaves are mild and tender and without any trace of the oxalic acid taste of regular spinach and the long hollow stalks have the advantage of holding onto all flavourings they are cooked with and stay crunchy even when wilted. No wonder it is one of the most popular greens in southeast Asia.
Water Spinach is an herbaceous semi-aquatic perennial plant. This cultivar Ching Quat is usually grown in moist soils, often in beds. Direct seed or transplants may be used. In warmer locations, it can be grown as a perennial. In cool to cold locations, it can be grown as an annual or as a greenhouse plant. It does very well in hydroponic systems and is an excellent permaculture plant.
It grows so fast and easily, and tastes so good, that anyone in a temperate climate could grow this plant indoors in winter and outside in summer.
Sowing:
Soak seeds for 24 hours before sowing to encourage germination. Seeds can be sown directly or seedlings transplanted into the beds. Soil temperature requirement for germination is 20°C (68°F).
To produce strong seedlings, seed should be sown 5mm (¼) deep in trays with potting mix deep enough to allow the plants to develop a good root system. Transplant when plants are 10 to 15cm (4 to 6in) tall with four true leaves.
Plant stems are not strong, but plants grown in beds support each other and produce longer stems with less branching. Highest yields are obtained by spacing plants at 15 x 15cm (6 x 6in) They can also be grown in rows about 30cm (12in) apart.