Kangkong is a fast growing leafy vegetable which loves growing in boggy wet soil. Kang Kong is highly nutritious and rich in iron, calcium and vitamin A. Where space is limited it can be grown in an aquaponic environment to provide you with leafy greens all year round.
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Availability date: 24/02/2013
OTHER COMMON NAME(S)
Water Convolvulus, Water Spinach, Swamp Cabbage, Ong Choy, Hung Tsai, Rau Muong, Pak Boong
Kangkong readily spreads by seed or by developing roots at stem nodes when in contact with water. It enjoys growing in very wet boggy soil, making it a suitable edge or semi-submerged plant in a water garden. This plant is fast growing and prefers the full sun no frost conditions of the tropics and sub-tropics, however it will grow in warm temperate locations if it is protected from frost.
Kangkong provides year round edible leafy greens. A popular vegetable in southeast Asia being mostly eaten steamed or in stir fries, however leaves can be eaten raw in salads. Leaves deteriorate rapidly after picking so they are best harvested fresh just before use, else pick the leaves in the cooler part of the day and keep in the refrigerator or in a cool place out of the wind.
If grown in an animal system both rabbits and poultry will forage on the leaves as protein source.
|Sun Exposure||Full sun|
|Harvest Season||Year round|