Water Spinach
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Vegetables
Water Spinach
Latin:
Ipomoea aquatica
Origin:
Water spinach is the emersed vine Ipomoea aquatica Forskal, of the morning-glory (Convolvulaceae) family. Native to the Mediterraneans, it is now cultivated in the tropics around the world for it's edible leaves. It is an important green leafy vegetable in Southeast Asia, Taiwan, Malaysia, Ceylon and China.
The long viney stem of water spinach distinguishes it from other aquatic plants. It only grows in fresh water. Its vines can reach 3 m long. Water spinach leaves are almost arrowhead-shaped, 2 to 15 cm long, and 2 to 6 cm wide. The leaves have notched bases, with rounded or pointed lobes. Water spinach flowers are morning-glory-like: 5 cm wide, funnel-shaped and can be white, pink, or pale lilac.
In China, water spinach is grown throughout the fresh waters of the southern provinces.
Also called Aquatic Morning Glory, Water Glorybind, Water Convolvulus, Swamp Cabbage, etc.
Properties:
Sweet in flavor, slightly cold in nature, it is related to the channels of the liver, heart, large intestine and small intestine.
Functions:
Clears heat and cools the blood, promotes urination, lubricates intestines and induces bowel movements, detoxifies.
Applications:
Water spinach is used to treat nosebleed, constipation, anal bleeding, homorrhoids, carbuncle swelling, snake bites, and itchy skin.
Dosage and Administration:
Served raw and cooked.
Practically all parts of the young plants are eaten. Since older stems become fibrous, young succulent tips are preferred. These are eaten fresh or cooked like spinach. Cooking in oil is common. Spices should be added to enhance the bland flavor. The canned product is often seen on store shelves.
Cautions on Use:
Reference Materials:
Toxic or Side Effects:
Modern Researches:
Water spinach contains protein, fat, sugars, carotene, vitamins B2, C, calcium, phosphorus and iron, etc. It is low in calories., http://www.100md.com