SPINACH-WATER KANG KONG-ONG TSOI

How to Grow Spinach-Kang Kong

1. Select a suitable location for your Water Kang Kong in your garden or balcony that gets at least six hours of direct sunlight every day. They thrive in warm, humid conditions and require plenty of sunlight. 
2. Water Kang Kong prefers moist, fertile soil on raised beds 60-100 cm wide.  If your soil is heavy and compacted, add some organic matter such as compost or well-rotted manure to improve its texture and fertility.
3. Seeds are sown directly into the soil at a depth of about 1 cm (0.4 in).  Or nursery-grown seedlings are transplanted into the beds.  Space the seeds about 10 cm (4 in) apart to allow for growth. Water the seeds well and keep the soil moist until the seeds germinate, which usually takes about 7-10 days.  Seeds should be no more than 2 years old and can be soaked for 24 hours before sowing to encourage germination. 
4. To produce strong seedlings, seed should be sown 5-10 mm deep in trays with potting mix deep enough to allow the plants to develop a good root system.  Transplanting should take place when plants are 10-15 cm high, with four true leaves. Highest yields are obtained by spacing plants at 15 x 15 cm.
5. Water spinach can also be raised from stem cuttings, 30-40 cm long, taken from the young growth just below a node, and planted about 15 cm deep. To ensure earliness, growers in China sometimes lift roots at the end of the season, store them carefully in winter, and plant shoots from them in spring.
6. When rainfall is low, frequent heavy irrigations are necessary for high quality shoots
7. Once your Water Kang Kong plants have grown to about 10 cm (4 in) tall, thin them out to a spacing of about 20-25 cm (8-10 in) apart.  This will give the plants enough room to grow and produce lots of tasty leaves.
8. Water Kang Kong grows best in temperatures between 20-30°C (68-86°F).  It is important to keep the soil consistently moist throughout the growing season, as Water Kang Kong does not tolerate dry conditions.

Heritage of Kang Kong Spinach (ong tsoi)

Also known as water spinach or swamp cabbage, Kang Kong Spinach has its origins in Southeast Asia, particularly in countries like China and Vietnam. It has been cultivated for centuries in these regions and is a staple in many Asian cuisines. Kang Kong is known for its fast growth and adaptability to wet, waterlogged conditions, which is why it’s often found in flooded fields and along the edges of bodies of water.

It is widely used in stir-fries, soups, and salads, and its tender shoots and leaves are prized for their mild, slightly peppery flavor. Kang Kong has become popular in other parts of the world as well due to its nutritional value and ease of cultivation.

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