Ipomea aquatica

The Kangkong, also known as Aquatic Spinach, Marsh Cabbage, Water Spinach, Aquatic Potato, Water Morning Glory, is a plant widely used in Southeast Asia, particularly in rural areas. It has become essential in Malay cuisine. Kangkong can be consumed raw, steamed, or lightly blanched. It naturally grows on the banks of watercourses without requiring any particular care. As a tropical plant, it needs a lot of heat and sunlight. And of course, as a semi-aquatic plant, it requires a significant water supply. It is cultivated and consumed for its characteristic sagittate to lanceolate leaves. Its flowers, resembling large light purple morning glories, remind us that a vegetable garden can be both nourishing and aesthetic. Sow from May to June to harvest from July to September.

Non-treated or "NT" seeds come from plants grown conventionally (often with the use of pesticides), but they undergo no treatment after harvest. These seeds are allowed in organic market gardening when organic seeds are out of stock.

Harvest: Harvest the leaves as needed.

Storage: The harvested leaves do not keep for long in the vegetable compartment of your refrigerator (1 to 2 days at most, otherwise they will become soft and lose their taste). It is best to consume them on the same day to preserve their full flavor.

Gardener's tip: Be careful if you grow this plant in open ground as it may behave like an insatiable water consumer. In a semi-aquatic environment, the plant can be somewhat invasive. Prefer growing it in containers that collect rainwater, in the sun of course, or in a container where you can more easily control its water supply and growth.