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Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
Water spinach has thin, hollow stems with long, flat, arrowhead-shaped leaves. Leaves range in size from one to six inches in length and up to three inches in diameter depending on the plant's maturity. Water spinach has a similar flavor and succulent texture to common spinach, with mild, nutty undertones. Its young shoots and leaves are preferred to mature leaves as they are texturally more tender and sweeter in taste.
Seasons/Availability
Water spinach is available year-round.
Current Facts
Water spinach, botanically classified as Ipomoea aquatica, is a semi-aquatic pantropical herbaceous vine grown for its leaves, which are harvested both young and mature. It has hundreds of other common names including: swamp cabbage, Chinese spinach, asagaona, ong choy, phak bung and ensai. The most widespread name used is kangkong, which refers to the wandering nature of the plant and its ability to grow vigorously and take over vast expanses of water. Water spinach is a member of the morning glory family and shares the same genus as the sweet potato.
Nutritional Value
In much of southeastern Asia, water spinach is considered a tonic as certain species contains several vitamins, including A, B, C, E, and “U” (S-methyl-methionine). It is used to treat stomach and intestinal disorders.
Applications
Water spinach is utilized in many standard Asian cooking methods, particularly stir fry with garlic and chiles, steamed to accompany soup, even tempura battered and fried. The hollow stems can also be cooked on their own as a crunchy side dish. Store refrigerated in a plastic bag, and use within 2-3 days of purchase.
Ethnic/Cultural Info
Growing Water spinach is deeply embedded throughout much of local cultures in tropical Asia; it is a common food that is eaten by all social groups. It is also used in limited quantities as fodder for animals, including pigs, chicken and ducks.
Geography/History
Water spinach was first documented as a vegetable in 304 A.D. during the Chin Dynasty. The plant is native to India and Southeast Asia, where it is a dominant vegetable in food cultures throughout the region. It has since naturalized in South America, Australia, the Pacific Islands, Africa and Asia. Water spinach has been introduced as a non-native crop to the United States in 1973 with much less fanfare. It has grown so prolifically in waterway regions of Florida that it is listed locally and federally as a prohibited plant and "noxious weed".
Recipe Ideas
Recipes that include Water Spinach. One
is
easiest, three is harder.Recently Shared
People have shared Water Spinach using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Near Santa Monica, California, United States559-930-0815 About 716 days ago, 3/23/19 Sharer's comments : Water Spinach spotted at Virginia Park Farmer's Market. Short window for this green. |
