Kangkung: How to Grow, Harvest & Enjoy This Unique Healthy Veggie

Kangkung, also known as kangkong, water spinach and morning glory, is a staple in many traditional Asian dishes. It is a versatile and easy-to-grow vegetable with lots of health benefits.

Because of the popularity of Asian food, this unusual leafy green veggie is now more well-known in the West. However, you don’t have to order a takeaway to enjoy kangkung at home.

Read on if you have ever wondered what kangkung is or wanted to grow your own! This post will provide detailed information on growing, harvesting and enjoying this unique and healthy veggie.

What is Kangkung?

Kangkung (Ipomoea Aquatica) is a perennial semi-aquatic plant. It has long hollow stems and arrow-shaped leaves and is like spinach in taste and use. You can eat this nutrient-rich vegetable raw or cooked.

Kangkung is an easy plant to cultivate at home. Its vine-like stems grow quickly over wet soil or on water. Once established, you should have a continuous supply with proper care for many years.

There are two types of kangkung - red and white. Red kangkung usually grows wild in Southeast Asia and has darker leaves with purple markings and flowers. Whilst white kangkung has lighter green leaves and white flowers.

Where Does Kangkung Come From?

People have cultivated kangkung for centuries in tropical Asia. It was most likely native to India but has now spread throughout the region, including Southern China and Southeast Asia.

One reason kangkung is so popular is that it grows quickly in wet environments like rice paddies. Many farmers will grow kangkung as an additional crop alongside their rice crops to fully use the excess water.

Nutritional Information

Kangkung is rich in nutrients such as magnesium, iron and calcium. It also has high levels of vitamins A, C and K and is low in calories. Kangkung is therefore an excellent choice as part of a healthy diet.

When cooking kangkung, it's best to avoid using too much oil or salt as it can negate its nutritional benefits. Steaming or stir-frying kangkung is a great way to preserve its nutrient content while enhancing its flavour.

Kangkung's Health Benefits

Kangkung offers a range of health benefits. Vitamins A, C and K are essential for good eyesight, immune system function, and blood clotting. While minerals like magnesium, iron and calcium aid in bone health.

Kangkung is good for digestion because of its high fibre content. It can help prevent constipation. The antioxidants in kangkung may also reduce the risk of chronic diseases such as heart disease.

Adding kangkung to your diet is an easy way to boost your nutrient intake. Whatever way you prepare it, there are plenty of ways to incorporate this unique healthy Asian veggie into your diet.

Where Does Kangkung Grow Best

Kangkung grows best in warm and humid climates with plenty of sunlight and access to water. It prefers warm temperatures between 25-35°C (77-95°F) and thrives in lowland tropical areas.

Kangkung is prevalent along river banks, ponds and other freshwater bodies throughout tropical Asia. You can replicate these growing conditions at home in an aquaponics set-up or well-watered area.

Growing Kangkung in Soil

You can grow kangkung in damp soil from seeds or cuttings. It grows best in soil that is rich in organic matter. In addition, kangkung requires an adequate water supply since it's an aquatic plant.

Scatter seeds on top of a soil-filled container and cover them with a thin layer of compost. Water the seeds regularly and keep them moist until they germinate. Once the seedlings have sprouted, thin them out before planting.

If using cuttings, you can plant them directly into the ground or a large plant pot. Kangkung grows particularly well in an aquaponic system. It will spill out over the sides of your pod and barely require any maintenance.

Growing Kangkung in Water

In some places, kangkung grows directly on water. For this to occur, the plant needs something to anchor its roots to, for example, a mesh or stick. The leaves and stems then float on the surface of the water.

You will need a large container and a mesh to replicate this at home. Place the mesh under the water's surface and attach your cuttings to the mesh. The leaves of your plants need to be above the surface so they can breathe.

Caring For Your Kangkung

Kangkung doesn't require much maintenance, but a little care will ensure a successful harvest. It’s essential to choose a location with ample sunlight and to avoid planting it during colder months.

Kangkung needs lots of nutrients, so ensure your soil is rich in organic matter. If you grow it directly in water, add some liquid fertiliser. Pour it into the water and the roots will suck it straight out.

However, avoid adding strong fertilisers to the water if using an aquaponics system. Strong fertilisers may kill your fish and are unnecessary as the fish poop will provide nourishment for your kangkung.

Finally, regular watering is crucial for healthy kangkung growth, especially if you are growing your kangkung in soil. These semi-aquatic plants will not survive long without water, although they can regrow after dying off during dry spells.

Growing Precautions

Kangkung grows quickly, which is part of its attraction. It thrives in wetlands and other moist areas with standing water. However, this plant can become invasive when grown in the wrong places.

Kangkung can quickly spread to nearby bodies of water, where it may clog waterways and out-compete native species, causing significant environmental damage and loss of biodiversity.

If you intend to grow kangkung, you should check that it is not a restricted or prohibited species in your area. For example, kangkung is a prohibited federal noxious weed in the United States.

Pests and Diseases

Like any other crop, kangkung is susceptible to pests and diseases that can affect its growth and yield. It’s essential to be aware of these so that you can take measures to mitigate their impact.

Aphids are one of the most common pests to attack kangkung plants. These tiny insects feed on the sap from your plants, which can cause stunted growth and deformation of leaves.

Another pest commonly found on kangkung plants is the mealybug. Mealybugs suck out the sap from leaves and transmit viral diseases among plants. Other pests and diseases include rusts, caterpillars, snails, slugs, and mites.

Harvesting Your Crop

Kangkung grows quickly, and you should get a harvest within a month or two. Harvesting is best done early in the morning or late afternoon when the weather is cooler to avoid damaging the plants.

To harvest, cut the leaves and stems off the plant with a sharp knife or scissors. Leave some of the inner stems intact. You can harvest kangkung multiple times as fresh shoots grow from existing stems.

Preparing Kangkung for the Kitchen

Once you have harvested your kangkung, trim the ends of the stalks and discard any discoloured or wilted leaves. Then soak your kangkung in water to remove dirt or debris before using it.

You can eat the leaves and the hollow stems. However, the larger stems are more fibrous, and you should cut them into smaller pieces. They have a crunchy texture and will need longer to cook.

Kangkung is best eaten fresh, but you can store it in the fridge for a day or two. Tie it into bundles and wrap it to prevent wilting. You could also put the stems into a jar of water to keep them fresher.

Preserving Your Excess Harvest

The primary plus side and drawback to cultivating kangkung is that it grows so quickly. If not consumed immediately or adequately preserved, your excess kangkung can go to waste.

One way to preserve your excess harvest is by blanching it before storing it in the freezer. Blanching involves briefly boiling the kangkung and then plunging it into ice water.

This method helps maintain the colour, flavour, and nutritional value of kangkung while extending its shelf life. Another technique is to pickle your kangkung using vinegar or salt brine solution.

Cooking with Kangkung

Kangkung is incredibly versatile. You can enjoy it blanched, in stir-fries and soups or fried in batter as a crispy snack. You can also incorporate raw kangkung into your salads or smoothies instead of spinach.

To stir-fry kangkung, heat some oil in a wok or frying pan until hot but not smoking. Add minced garlic, chopped onions and spices (if desired) before adding the kangkung leaves and stalks.

Stir-fry for 2-3 minutes until tender but crisp before seasoning with salt and pepper. Serve hot alongside rice as a nutritious side dish or mixed into other recipes for added texture and flavour!

Another way to enjoy kangkung is by adding it to soups and stews. Its tender leaves and stems make a great addition to any broth-based dish. Its unique flavour will elevate your meal.

It is important not to overcook kangkung as it can become slimy and lose its nutritional value. You should also add thicker stems to your pan before the leaves, as they will need longer to cook.

Popular Recipes

Kangkung dishes are popular across Southeast Asia. Some well-known dishes include Kangkung Belacan from Malaysia, Pad Pak Boong Fai Daeng from Thailand, and Kangkung Crisp from the Philippines.

Kangkung Belacan Recipe (Stir-Fried Water Spinach with Shrimp Paste)

Ingredients

• 1 bunch of kangkung, trimmed and washed

• 1 small onion, quartered

• 2 cloves of garlic

• 1-inch piece of fresh ginger

• 2-3 large red chillies

• 1 teaspoon shrimp paste

• 1 tablespoon dried shrimp

• 1 teaspoon of vegetable oil

• 1/4 cup of water
  

Instructions

• Chop the kangkung into roughly equal-sized lengths

• Blend the onion, garlic, ginger, chilli, shrimp paste and dried shrimp in a blender to form a chunky paste

• Heat the oil in a large frying pan or wok over a medium to hot heat

• Add the onion mix and cook through until fragrant

• Add any thicker kangkung stalks and fry until they soften

• Add the kangkung leaves and water

• Cook until the kangkung is just tender, about 3 minutes

• Serve immediately

Pad Pak Boong Fai Daeng Recipe (Stir-Fried Morning Glory)

Ingredients

• 1 bunch of kangkung, trimmed and washed

• 3-4 large red chillies, cut in half

• 3 cloves of garlic

• 1 tablespoon of yellow soybean paste

• 1 tablespoon of light soy sauce or fish sauce

• 1 tablespoon of oyster sauce

• 1 tablespoon of vegetable oil

• 1/4 cup of water

Instructions

• Chop the kangkung into roughly equal-sized lengths

• Roughly pound the chillies and garlic into chunks

• Heat the oil in a large frying pan or wok over medium to hot heat

• Add the chillies and garlic and cook until fragrant

• Add any thicker kangkung stalks and fry until they soften, about 1-2 minutes

• Add all the other ingredients and stir-fry until the kangkung leaves have wilted

• Serve immediately

Kangkung Crisp Recipe (Crispy Kangkung)

Ingredients

• 1 bunch of kangkung, trimmed and washed

• 1 1/2 cups of cornstarch

• 1 cup of cold soda water

• 1/2 cup of all-purpose flour

• 1 egg, beaten

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Vegetable oil

Instructions

• Mix cornstarch, soda, flour, egg, salt and pepper in a large bowl

• Dip kangkung leaves and stems in the mixture

• Fry stems and leaves until crisp in hot oil

• Transfer to a serving plate with your choice of dipping sauce
  

Try Adding Kangkung to Your Meals Today

Growing kangkung at home is simple and rewarding. It requires little maintenance and is easy to harvest. Not only do you get to enjoy the freshness of homegrown produce, but you will also save money on groceries.

Whether you prefer your kangkung sautéed, boiled, or baked, there's no denying its versatility in the kitchen. So ‌‌experiment with different cooking techniques until you find one that suits your taste buds!

With its many health benefits, it's no wonder this unique Asian veggie has become so popular worldwide. Start incorporating it into your diet today and reap its many health benefits!