Kangkong (Water spinach) Nutrition facts and Health benefits

Selection and storage

Water spinach, also known as kangkong, is typically ready for harvesting approximately 45 days after seeding. When harvesting, pick the top shoots while leaving about 2 inches of the lower stem intact to encourage new growth for future harvests. For the best flavor, it’s recommended to harvest before the plant blooms.

When purchasing water spinach from markets, it is available in bundles of varying sizes and weights. Look for bundles with deep green, large leaves as they tend to have a richer flavor compared to those with small leaves.

Ensure to avoid bundles with wilted, yellowish leaves, as well as those with signs of damage or insect infestation.

Water spinach is susceptible to damage if not stored properly. To maintain freshness, wrap the leaves in damp towels and store them in the refrigerator, similar to how you would store other greens like spinach.

Preparation and Serving methods

In the manner of watercress, this leafy green also thrives in aquatic environments. Therefore, it is essential to wash it in clean, running water, and then soak it in salt water for about half an hour to rid it of parasite eggs and worms that thrive well under aquatic conditions.

After rinsing, mop it dry using a soft cloth or paper towel. Chop it using a paring knife and trim away tough stems. Young tender shoots may be eaten raw in salads, while larger leaves should be cooked before consumption.

Kangkong greens have a very mild, subtly sweet taste and a slightly mucilaginous texture. Steam cooking or braising brings out their unique flavors and contrasts the texture between crunchy stems and succulent, moist leaves. Sauté with butter and garlic, toss with a little vinegar, and finish by sprinkling toasted sesame seeds. Boiled greens may also be served creamed, with cheese sprinkled on top.

Here are some serving tips:

Fresh, tender kangkung shoots are perfect additions to green salads.
The young stems and leaves can be boiled, steamed, or sautéed in oil for various culinary uses, including stews and curries.
Indonesian cuisine features “Tumis kangkung,” a stir-fry of water spinach with chilies and shrimp paste.
Finely chopped kangkung stems and leaves can be sautéed with garlic as a filling for momos (dim sum).
Kangkung serves as an excellent substitute for other leafy greens like spinach, chard, basella, and sorrel in numerous recipes.

Safety profile

Aquatic plants like kangkong greens may carry water-borne pests, potentially leading to gut infections such as flukes (F. buski).

The larval stages of these trematodes, known as metacercariae, commonly encyst on various aquatic plants including water-spinach, water chestnut, water caltrop, lotus root, and other edible greens. Consumption of raw, uncleansed greens may result in symptoms such as stomach pain, diarrhea, fever, allergic reactions to larvae, and, in severe cases of infestation, intestinal obstruction.

To mitigate risks, purchase water-spinach from reputable farms that utilize clean water for irrigation. Avoid greens sourced from stagnant or polluted water sources.
(Medical disclaimer).

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