31 May

Kangkong (Water spinach) Vitamin information and Properly being benefits

Selection and storage

Water spinach, usually often called kangkong, is usually ready for harvesting roughly 45 days after seeding. When harvesting, resolve the best shoots whereas leaving about 2 inches of the lower stem intact to encourage new progress for future harvests. For the best style, it’s useful to reap sooner than the plant blooms.

When shopping for water spinach from markets, it’s on the market in bundles of varied sizes and weights. Seek for bundles with deep inexperienced, large leaves as they tend to have a richer style compared with these with small leaves.

Assure to avoid bundles with wilted, yellowish leaves, along with these with indicators of hurt or insect infestation.

Water spinach is susceptible to interrupt if not saved accurately. To maintain freshness, wrap the leaves in damp towels and retailer them throughout the fridge, very similar to the way you’ll retailer completely different greens like spinach.

Preparation and Serving methods

Inside the technique of watercress, this leafy inexperienced moreover thrives in aquatic environments. Subsequently, it’s vital to wash it in clear, working water, after which soak it in salt water for about half an hour to rid it of parasite eggs and worms that thrive properly beneath aquatic conditions.

After rinsing, mop it dry using a young materials or paper towel. Chop it using a paring knife and trim away highly effective stems. Youthful tender shoots is also eaten raw in salads, whereas larger leaves have to be cooked sooner than consumption.

Kangkong greens have a extremely delicate, subtly sweet fashion and a barely mucilaginous texture. Steam cooking or braising brings out their distinctive flavors and contrasts the texture between crunchy stems and succulent, moist leaves. Sauté with butter and garlic, toss with just a bit vinegar, and finish by sprinkling toasted sesame seeds. Boiled greens might also be served creamed, with cheese sprinkled on prime.

Listed under are some serving concepts:

Latest, tender kangkung shoots are glorious additions to inexperienced salads.
The youthful stems and leaves could be boiled, steamed, or sautéed in oil for various culinary makes use of, along with stews and curries.
Indonesian delicacies choices “Tumis kangkung,” a stir-fry of water spinach with chilies and shrimp paste.
Finely chopped kangkung stems and leaves could be sautéed with garlic as a filling for momos (dim sum).
Kangkung serves as an excellent substitute for various leafy greens like spinach, chard, basella, and sorrel in fairly just a few recipes.

Safety profile

Aquatic crops like kangkong greens would possibly carry water-borne pests, in all probability leading to gut infections akin to flukes (F. buski).

The larval phases of these trematodes, usually referred to as metacercariae, usually encyst on diverse aquatic crops along with water-spinach, water chestnut, water caltrop, lotus root, and completely different edible greens. Consumption of raw, uncleansed greens would possibly result in indicators akin to stomach ache, diarrhea, fever, allergic reactions to larvae, and, in excessive situations of infestation, intestinal obstruction.

To mitigate risks, purchase water-spinach from revered farms that profit from clear water for irrigation. Avoid greens sourced from stagnant or polluted water sources.
(Medical disclaimer).

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