Water Spinach

Description

Water Spinach (Ipomoea aquatica) belongs to the Convolvulaceae family and is native to Asia. It thrives in Waterways, Paddy fields, Aquatic environments across regions including Southeast Asia, India, China, Tropics.

Botanically, Water Spinach is fast growing aquatic vegetable. Stir-fried staple Southeast Asia. Hollow stems crunchy.. It is also known locally as Kangkung.

The edible parts include Leaves, Stems. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during April, August, December, July, June, March, May, November, October and September.

Nutritionally, Water Spinach stands out for its Vitamin K (102.0mg, 85% DV), Vitamin C (35.0mg, 39% DV) and Vitamin A (214.0mg, 24% DV). It also provides 2.4g protein and 2.5g dietary fiber per 100g serving.

In the kitchen, Water Spinach offers a Crunchy mild flavor profile. Stir-fried soup raw. Common culinary applications include stir-fried, soup, raw. Popular preparations include Water spinach stir-fry, Water spinach soup, Sauteed greens with garlic, Wild green pesto.

For storage, fresh 2d.

Safety note: No toxicity. Antinutrient content is no antinutrients. Safe lookalike species include Spinach watercress. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect water spinach during Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov and Dec. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically waterways, paddy fields, aquatic. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Asia communities have long valued water spinach as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, water spinach pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

stir-fried, soup, raw

Storage

Fresh 2d

Recipes

• Water spinach stir-fry
• Water spinach soup
• Sauteed greens with garlic
• Wild green pesto
• Leafy green soup
• Stir-fried Water Spinach
• Water Spinach tempura
• Water Spinach and tofu soup

Where It Grows