Water spinach goes by many names. Including Chinese water spinach, Chinese morning glory, and bindweed. In Singapore it’s called “water convolvulus”, a bit of a tongue twister. In Lao and Thai it’s called “Pak Bong”. The scientific name is Ipomoea aquatica.
Water spinach grows well emerged in water and also likes to live on land in wet to moist beds. They grow as a trailing plant. This photo shows kids hanging from water spinach.
Photo from Chinese Vegetable Seeds, UK.
Water spinach has always been one of my favorite Asian vegetables. Water spinach is rich in iron and provides a good source of vitamin A and dietary fiber.
They are easy to eat as they are not bitter. The hallow stems are crunchy making it perfect for sautéed in a light cooking oil. But it’s also good eaten raw as a side dish with other main dishes.
Ponds of water spinach during the summer is something neat to see as they start to have white morning glory like flowers.
Water spinach are now available at most Asian market. The leaves are dark green and shaped like arrow heads. They are sold in huge bunches either by the weight or individually.
I’ve heard that the local water spinach farmers use too much pesticides. And this makes me think twice about buying them unless I know where it comes from. So it’s probably best to try to grow your own water spinach.
And if you happen to live in Florida, perhaps you can just cultivate them for the wild. As the plants is considered to be an invasive aquatic plant.
Water spinach is listed as a “Prohibited Aquatic Plant in Florida” and as a Federal Noxious Weed by USDA/APHIS. It’s an ecological threat to other native plants with their dense floating mats of intertwined stems over water ways, canals and ditches.
Then again maybe you should think twice about wild harvesting the Florida water spinach. Especially after the gulf oil spill, who knows if the waterway happens to be contaminated. Especially with lead or mercury. If possible, stick to the backyard kitchen garden.
In Texas, water spinach has been listed on the state’s “Harmful or Potentially Harmful Exotic Fish, Shellfish and Aquatic Plants” list, which makes it illegal for anyone to sell, purchase or grow the vegetable.
Fortunately the Asian community was able to come to a compromise with the Texas Parks and Wildlife Department. Effective in early January 2010, the Texas Parks and Wildlife Department can identify and monitor the points of origin of water spinach, and react quickly to protect native ecosystems in the event that water spinach is detected in the wild.
Other nutritious plants that are considered to be a weed is “purslane“. Those grow abundantly here in the summertime in California. Purslane are also healthy and easy to eat. It is full of nutrients such as Omega-3’s. The stuff that is good for your heart, skin and joints.
Sources: Center for Aquatic and Invasive Plants of Florida, University of Florida.
10:51 pm on July 23rd, 2010
This is what we ate most when we were living in Thailand, Pak Bong was free and we could find them in the lake or near the house. The only thing we had to buy was the pork fat to sauté with Pak Bong.
Bo’s mom grows her own Pak Bong and she has a lot of success growing them in a raised bed and container.
12:59 am on July 26th, 2010
Hi Nye, Do you ever get tired of seeing Pak Bong? We used to eat lots when we were younger too. My mom grew them at the community garden. She hasn’t grown much this summer, just the basics like chili peppers, lemongrass, and pumpkins.
It’s so neat that your family and extended family all have backyard gardens. That is very cool!
10:39 pm on July 27th, 2010
I don’t get tired of eating pak bong. When we were living in Thailand we would make pak bong salad. you cut the stem into long thin slices and make it curls at the end, then soak in cold water. My mom used vegetable oil, salt and lime juice for the dressing. It was time consuming to make the salad and that’s what I remembered helping my mom when I was little.
10:26 pm on July 30th, 2010
I love pak bong salad! I like when the stems curl up too. If only I had some fresh organic grown I would definitely make some pak bong salad. The time putting it together is really worth it.