This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Kangkong leaves are medium to large in size and lanceolate or arrowhead-shaped, averaging 10-20 in length and 2-8 centimeters in diameter. The smooth, long green leaves grow in an alternate pattern and form on hollow stems that can grow up to 2 to 3 meters in length. These stems, or vines, are commonly found in aquatic locations and can float on the water and hold the leaves above the water line. Kangkong leaves are tender, and the stems are crunchy, offering a slippery texture when cooked and a mild, sweet, and nutty green flavor.
Seasons/Availability
Kangkong leaves are available year-round.
Current Facts
Kangkong leaves, botanically classified as Ipomoea aquatica, grow on an herbaceous, trailing vine that is found in humid, tropical lowlands and belongs to the Convolvulaceae, or morning glory family. Also known as Kangkung, Kankun, Chinese spinach, Water spinach, River spinach, and Swamp cabbage, Kangkong leaves are a popular leaf vegetable prized for its crunchy stems and tender leaves and can be found in most Southeast Asian cuisines.
Nutritional Value
Kangkong leaves are a good source of iron and calcium and also contains magnesium, phosphorous, manganese, copper, vitamins C and K, and zinc.
Applications
Kangkong leaves can be consumed raw or in cooked applications such as steaming, boiling, or stir-frying. Young shoots can be made into a salad and served with green papaya, but the fragile leaves need to be washed thoroughly before use. Kangkong leaves are commonly stir-fried in oil and served as a side dish or combined with other vegetables and meats to make a complete meal. They can also be used in curries, soups, and coated in a batter and fried to make a crispy appetizer. Kankong leaves pair well with aromatics such as ginger, garlic, and onions, chili peppers, bay leaves, nam phrik, vinegar, soy sauce, fish sauce, sesame oil, peanut sauces, cuttlefish, and meats such as chicken, pork, and beef. They are highly perishable when fresh and will keep up to 1-2 days in the refrigerator.
Ethnic/Cultural Info
Kangkong is a humble vegetable that commonly accompanies meat and rice dishes in Asia and is often ordered as an afterthought. In the Philippines, kangkong adobo is a traditional recipe that incorporates coconut milk, vinegar, sugar, garlic, and bay leaves to make an adobo sauce to mix into the sautéed Kangkong. Kangkong is valued for its nutritional content, and because it grows easily and is available year-round in Asia, it is a well-known and loved side dish in Southeast Asia.
Geography/History
Kangkong leaves are believed to be native to India and Southeast Asia. The earliest instance of Kangkong is said to date back to the Chin Dynasty in China in 304 CE. The fast-growing, easily propagated species was spread by Asian immigrants moving from their home areas to other parts of the world for work and has spread to Africa and South and Central America. Kangkong was brought to the United States in the 1970s, and although it never took off as a popular vegetable, it grew so voraciously that it is considered locally and federally to be a noxious weed in certain states. Today Kangkong leaves are available in fresh markets and specialty grocers in Asia, Southeast Asia, the Americas, and Africa.
Kangkong leaves are medium to large, ranging from 10-20 centimeters in length and 2-8 centimeters in width. They grow on hollow stems that can extend up to 2-3 meters and often float in aquatic environments. The leaves possess a tender texture, while the stems are crunchy. When cooked, kangkong leaves develop a slippery texture and offer a mild, sweet, and nutty green flavor, making them a versatile ingredient in various dishes.
Kangkong leaves are versatile and can be used raw or cooked in dishes like curries, soups, stir-fries, or battered and fried for appetizers. Fragile and perishable, they stay fresh for only 1-2 days in the refrigerator. They pair well with aromatics, sauces, and proteins such as ginger, garlic, soy sauce, fish sauce, sesame oil, chili, chicken, pork, and beef, adding a flavorful touch to diverse meals.
Kangkong leaves: Kangkong leaves, part of the morning glory family, are highly valued in Southeast Asian cuisine for their tender leaves and crunchy stems. They are packed with nutrients, including iron, calcium, magnesium, phosphorous, manganese, copper, zinc, and vitamins C and K, making them a versatile and healthy vegetable commonly found in humid, tropical lowland regions. Known by various names, they grow on a trailing vine and thrive in wet, swampy areas.
Kangkong leaves originated in India and Southeast Asia and were first documented in China during the Chin Dynasty in 304 CE. The plant spread globally as Asian immigrants traveled for work, eventually reaching Africa, South and Central America, and the United States. Introduced to the U.S. in the 1970s, it is now considered a noxious weed in certain states due to its rapid growth.
Markt Binnenrotte
Binnenrotte 101, 3011 HB Rotterdam, Netherlands
Kangkong: This leafy vegetable is cherished in Southeast Asia for its year-round availability and nutritional benefits. In the Philippines, it is often prepared as kangkong adobo, a recipe combining coconut milk, vinegar, sugar, garlic, and bay leaves. The blend creates a rich adobo sauce that complements the sautéed kangkong, making it a favorite accompaniment to meat and rice dishes.
Kangkong leaves are known for their tender texture and mild flavor profile, which is sweet and nutty. They grow on hollow green stems that can reach up to 2 to 3 meters in length. These stems are often found floating in aquatic environments, keeping the leaves above water. The leaves themselves are medium to large, lanceolate, and can range from 10 to 20 centimeters in length and 2 to 8 centimeters in width, with a smooth surface and alternate growth pattern.
Kangkong leaves are versatile in cooking, enjoyed raw or prepared through steaming, boiling, or stir-frying. Young shoots are used in salads paired with green papaya, while the leaves can enhance stir-fries, soups, and curries. They are often paired with ingredients like garlic, onion, ginger, and fish sauce. These leaves are perishable and should be used within 1-2 days when stored fresh in the refrigerator.
Kangkong leaves are part of the morning glory family and are highly valued in Southeast Asian cuisines for their crunchy stems and tender leaves. These nutritious greens are a good source of iron, calcium, magnesium, and phosphorous. They also contain manganese, copper, zinc, and vitamins C and K, making them a powerhouse of essential nutrients for health and well-being.
Kangkong leaves are believed to originate from India and Southeast Asia and were first documented during China's Chin Dynasty in 304 CE. This fast-growing plant spread globally via Asian immigrants and reached the United States in the 1970s. It grows so prolifically in certain U.S. states that it is classified as a noxious weed. Presently, kangkong is sold in fresh markets across Asia, the Americas, Africa, and Southeast Asia.
Kangkong is a versatile vegetable cherished in Southeast Asia for its adaptability and nutritional value. It is widely available year-round and is often used as a side dish paired with rice and meat. In the Philippines, kangkong adobo combines its earthy flavors with a rich sauce made from coconut milk, vinegar, sugar, garlic, and bay leaves, creating a beloved classic infused with sweet and tangy notes.
is easiest, three is harder.
