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.