The Big Coconut: Water Spinach

Scientific Name: Ipomoea aquatica

Water Spinach also called as Chinese Spinach, River Spinach or simply "Kangkong" which we call in my hometown is a semi-aquatic plant. It grows mostly in Southeast Asia along the riverbanks or rice fields. During the time of the Spanish American war, varieties of Kangkong was dug from the canals of Philippines by the Americans and was eaten either boiled or steam.

Kangkong has two kinds: Selecting Spinach, with whitish-purple and wide-slender leaves. Spinach Rabut, with whitish flowers and arrow-like, slippery leaves.

The leaves are heart-shaped but thin and elongated. Mostly, the color of the leaves is green to dark green and the stems are light green in color. The flowers are white with a deep purple tint in the center.

Studies says that eating Kangkong regularly will keep you healthy because it has antioxidant properties and it is good for diabetics. It contains Calcium, Vitamins A, B1, C, Potassium, Iron, Protein, and Phosphorous.

The leaves and the soft shoots are usually stir-fried with chunks of meat and spices or plainly without meat. The bigger leaves can be coated with batter then fry it.