Also known as water spinach, it is super easy to grow in water or moist soil (in fact, it can become a weed in the tropics), and is versatile in Asian cooking. The long leaves & stems are yummy in stir-fries, or in soups, but there are many ways to eat it. The smaller leafed plant underneath the Kangkong in the photo is Lebanese Cress.I started this challenge on January 5 - it is my aim to harvest at least one thing from my garden every day this year - and photograph it. If I can manage to pick 360 different varieties, then so much the better! This is 59/360.
Cheers,
7 comments:
Hi Julie,
What sort of space does it need?
The only way I would get consistently moist soil would be to play with the drainage on a pot.
Kind Regards
Belinda
Interesting!
Julie, thanks for sharing this one. I have never heard of it. Fun to learn something new. thanks. Emily
How interesting. Sounds more like a martial arts form! I reckon we'd be too dry to grow this.
Hi Julie. Great to see somenone promoting kangkong - we know it only from SE Asia, where it grows rampantly in every drain and pond.
Where does one get it in Aus (we are outside Brisbane)?
Hi Belinda,
It can get pretty rampant if it likes the conditions, but I think it would be kept under control nicely in pots or buckets; I grow mine in a pot with no drainage holes.
Hi Dixie,
It is!
Hi Emily,
No, it's not common outside the tropics :-)
Hi Heiko,
Yes, probably too cold too?
Hi Goddert,
Hmm, I'd be surprised if you can't find it at your local nursery up your way, or I believe there is a community garden in Brisbane? If you can't, have you tried Green Harvest online? They are usually great with those types of plants.
Cheers, Julie
Hi Julie
It's great that you know and plant kangkong. Over here in Malaysia, we buy it in the market. It's a firm favorite of many Malaysians because the stems are crunchy even after stir frying while the leaves are soft and tasty. We usually stir fry them with sambal belacan, which makes for a spicy vegetable dish that goes extremely well with steamed rice. The Thais will coat the leaves in batter and deep fry them which is also very tasty. Tortoises are also fed with kangkong.
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