Water Spinach

Water Spinach 

Water spinach, also known as morning glory or “rau muống” in Vietnam, is a popular leafy vegetable in Southeast Asian cuisine. It has long, hollow stems and tender green leaves with a mild, slightly sweet flavor. Water spinach is commonly used in stir-fries, soups, and salads, and is valued for its high content of vitamins A and C, iron, and fiber.

- Availability

Water spinach is available year-round in tropical and subtropical regions, with peak harvests during the rainy season.

- Storage Guidelines

Transport & Storage: Water spinach should be transported and stored at 7–10˚C with high humidity to maintain freshness and prevent wilting.

In Store: It is best displayed in the refrigerated fresh produce section or in a cool, humid environment to keep leaves crisp and vibrant.

- Planting and Harvest

At the farm

Water spinach grows well in warm, wet environments and can thrive in flooded fields or along water margins. The plants propagate easily from cuttings and begin producing harvestable stems within 4–6 weeks after planting.

Harvesting is done by hand, usually cutting 15–20 cm of young tender stems. Frequent harvesting encourages new growth and maintains a continuous supply.

After harvest, water spinach is sorted to remove damaged or yellow leaves, then packed in bundles or cartons, typically 5–10 kg, ready for distribution and sale