Water spinach

Ipomoea aquatica · Leafy green

40 pairings

Water spinach (Ipomoea aquatica) is a fast-growing, semi-aquatic leafy green of the morning-glory family, known across Asia as ong choy, kangkong, rau muong or water convolvulus. It is grown for its long, hollow, jointed stems and tender, arrow- or lance-shaped leaves, both mild and faintly grassy, and is most often stir-fried hard and fast with garlic and chilli across Southeast Asia and southern China.

Picking a good onedrag

Squeaky, dark green, stems snapping wetYellow leaves, stems darkened and slimy

Market freshThe all-rounder: hot wok with garlic and chilli, or a fast blanch to dress.Everyday best

LeafGreen and smooth, blades relaxing a little

Hollow stemFirm, bends a little before it snaps

Lift the bundleLeans over the hand, stems still holding it up

Smell at the leafNeutral, a damp-garden note

What to look for, from squeaky, dark green, stems snapping wet to yellow leaves, stems darkened and slimy.

What one gives you

77%

Usable yield

520 g · tough stems off

675 g

Typical weight

one specimen

Keeping ittap a band

Chill-sensitive, unlike most greens: below 10 °C the leaves and stems darken and bacterial disease takes hold more easily. The darkening shows after about four days at 1 °C.

Humidity

90-95%

Damp but not wet, and never on ice. Its own figure is 90 to 95%, not the near-saturation most greens want; the handbook asks for misting but advises against top-icing.

Both a source and a victim

Unusual for a leaf, it gives off ethylene itself at cutting, and ethylene also drives its leaves into early yellowing. Keep it clear of ripening fruit.

Preparing