Sheryl: I fell in love with Kangkong while travelling around Cambodia and it was the mainstay of my evening meal every day. Now that more people are talking about installing aquaponic systems, I thought I would mention it again. Highly Recommended.
Kangkong is one of the vegetables rich in protein, calcium, phosphorous, iron and carbohydrates. It is an aquatic plant grown in swamps, rivers, rice fields and lakes. The tops or young shoots are boiled with fish or meat. The tops without the leaves are prepared as pickles. Varieties of Kangkong are the aquatic, local upland and imported dry land. The aquatic strain creeps and reaches to about 10cm in length with pale green stem, broad and dull pointed leaves with lighter colour. The local upland variety has brown stem with pale green, narrow and pointed leaves. However, the best soils for Kangkong are the swampy places, around lakes and river banks and backyard where water is available. It grows luxuriantly at sea level. It can be planted all year round either in the form of seeds, vine cuttings, shoots or rootstocks. Plant 30cm apart around fishponds, or artificial lakes, one to three rows until some vines are allowed to creep on the surface of the water to serve as partial shade. It also serves as partial feed for fish. Ref: Dept of Ag – Philippines.