Choice and storage

Kangkong is prepared for harvesting about 45 days after seedling. Decide prime shoots; depart about 2 inches off the decrease stem to advertise new progress for later harvest. Harvest earlier than blooming for the very best taste.

Within the markets, water spinach is offered in bundles of assorted sizes and weights. Search for the deep inexperienced, massive leaf varieties since they’re extra flavorful than the small leaf selection.

Keep away from wilted, yellowish leaves. Additionally, keep away from broken, insect-afflicted greens.

Water spinach leaves broken early if not saved in cool environment. Maintain them wrapped in moist towels, and place them contained in the fridge as in different greens like spinach.

Preparation and serving strategies

As in watercress, this leafy inexperienced additionally thrives in aquatic environments. Due to this fact, wash in clear, operating water, after which soak in salt water for about half an hour with a view to rid of parasite eggs and worms that thrive properly beneath aquatic circumstances.

Mop dry utilizing a mushy material or paper towel. Chop utilizing a paring knife. Trim away powerful stems. Younger tender shoots could also be eaten uncooked in salads. Bigger leaves must be cooked earlier than consumption.

Kangkong greens have a really delicate, subtly candy style and barely mucilaginous texture. Steam cooking or braising brings out their distinctive flavors and contrasts the feel between crunchy stems and succulent, moist leaves. Sauté with butter and garlic, toss with a bit of vinegar, and end with sprinkling toasted sesame seeds. Boiled greens may be served creamed and cheese sprinkled.

Listed here are some serving suggestions:

• Recent, tender shoots of kangkung utilized in inexperienced salads.

• Younger stems and leaves are boiled, steamed, or sauteed in oil, and utilized in varied dishes akin to stews and curries.

• Tumis kangkung is an Indonesian stir-fried water-spinach with chilies and shrimp paste.

• Finely chopped younger stems and leaves may be sautéed in oil and garlic used as a filling for momos (dim sum).

• Kangkong can be substitute for different leafy greens akin to spinach, chard, basella, sorrel and many others, in lots of recipes.

Security profile

Being an aquatic plant, kangkong greens could harbor many water-borne pests which can trigger intestine infections like flukes (F. buski).

Larval phases of those trematodes encyst (known as as metacercariae) on aquatic vegetation akin to water-spinach, water chestnut, water caltrop, lotus root, and different edible vegetation. Uncooked, uncleaned greens when consumed could trigger signs like abdomen ache, diarrhea, fever, allergic reactions to larvae, and in circumstances of heavy infestation, intestinal obstruction.

Purchase water-spinach from the acknowledged farms that use clear water for irrigation. Keep away from if the greens are sourced from stagnant and polluted water.(Medical disclaimer).

≻≻-Again to Greens from Kangkong (water spinach). Go to right here for a formidable checklist of greens with full illustrations of their vitamin details and
well being advantages.

≻≻-Again to Residence web page.

Additional studying:

1. USDA Nationwide Nutrient Database.

2. Water spinach– pdf.

3. College of Hawaii at manoa-Ung Choi: Postharvest High quality-Upkeep Tips. -pdf