Kangkong
(Ipomoea aquatica)
Kangkong
Kangkong
Selection
Cut tips with a thick stem base and full leaves leaving the stem to reproduce.
Storage
Keep refrigerated. Can trim stems and bundle to stand upright in a small amount of clean water.
Preparation
- Wash plant well before use.
- Kangkong can be eaten fresh in salads or cooked as a vegetable.
- The leaves pair well when cooked with coconut cream/milk and different meats.
- (Bailey, 1992; Goebel et al.)
Photo Source
Wikimedia
Kangkong
Kangkong is the Pacific term for water spinach or swamp cabbage. It is an aquatic, floating, or trailing plant that can sometimes grow on dry land. Kangkong grows best in swampy areas or near (Bailey, 1992; Goebel, Taylor, & Lyons).
Traditional Names
- Chamorro – kankong
- Kosraean – kangkong
- Marshallese – kangkong
- Palauan – kangkum
- Pohnpeian – kangkong
- Yapese – kangkung; kangkong