Water Spinach Seeds, Swamp cabbage.

Water spinach is a popular leafy green in southeast Asia, prized for its mild and tender taste without any oxalic acid. Its long, hollow stalks retain all flavorings when cooked, remaining crunchy even when wilted. This type of vegetable has been widely used in Asian cooking for many years. Believed to have originated in China, Asian spinach, also known as Chinese spinach or “Xu Cai,” is a widely grown vegetable throughout Asia with a preference for warm and humid climates. It can be found in countries such as China, India, Malaysia, and Thailand. Also known as Kangkong or Ong Choy Ipomoea aquatic goes by many names around the world. With spinach-like leaves with long hollow stems, indeed the Mandarin for water spinach is Kong xin cai，which literally means ‘empty-hearted vegetable’. Almost all parts of the young plant are edible, but the tender shoot tips and younger leaves are preferred. This cultivar Ching Quat is usually grown in moist soils, often in beds. Sowing: Soak see