Kangkung

Kangkung, also known as water spinach, water morning glory, or ong choy, is Ipomoea aquatica, a semi-aquatic plant in the Convolvulaceae family. Native to tropical Asia, it is widely cultivated in Southeast Asia, East Asia, and increasingly in Africa, the Caribbean, and the Americas. The edible portion includes tender shoots, hollow stems, and narrow, arrowhead-shaped leaves.

In temperate climates it is grown as an annual, while in tropical regions it behaves as a perennial. It thrives in warm temperatures, abundant water, and nutrient-rich soils, and is commonly grown in flooded fields, ponds, or irrigation ditches. Stems are hollow and succulent, and the plant may produce small white flowers.

Because of its rapid growth and high yield, kangkung is a staple vegetable in many countries. It can escape cultivation and, in some regions, is considered invasive in waterways.

Culinary uses are widespread in Southeast Asia. It is commonly stir-fried with garlic and chili (tumis kangkung), often with shrimp paste or soy sauce, and is also used in soups and curries. In Chinese markets it is sold as ong choy or kong xin cai and appears in hot pots and sautés.

Nutrition-wise, water spinach is low in calories and provides vitamins A and C and iron, along with dietary fiber. It contains oxalates, which may be a concern for individuals with kidney stones; as with all produce, it should be washed and sourced from clean supplies.