Ipomoea aquatica

Water Spinach, Ipomoea aquatica, is a species of tropical perennial morning glory grown throughout tropical and subtropical regions of the world. Its place of origin is unknown (assumed to be some tropical wetland), though it is an extremely popular leaf vegetable in Tropical Asia.

Although it can be easily cultivated on land, water spinach easily grows directly in water, and because of its fast growth in warm weather, and its habit of the vines tangling together to form dense, waterway-clogging mats, it is regarded as an invasive weed in several countries, including the United States and Sri Lanka. In most regions, though, water spinach is cultivated in or near coastal waterways. In China, water spinach is grown along the southeastern coast, southerly islands, and Taiwan.

Nutritionally, water spinach has large amounts of Vitamins A, C, and B6. It is also an excellent source of Magnesium and Sodium.

In Chinese Food Therapy, water spinach nourishes the blood and body fluids to combat dryness-induced pathologies. It also strengthens the Spleen to promote digestion. Because of its moistening properties, water spinach is an excellent laxative for treating dryness-induced constipation. Water spinach also resolves inflammation and promotes urination, which is extremely helpful for patients suffering from urinary tract infections. Because of its cool, moistening nature, however, it should not be eaten when the patient has dampness, or cold syndromes, especially those involving or originating in the Spleen and Stomach. Also, because its strong laxative and diurectic properties, water spinach should not be eaten if the patient has diarrhea, dysentery, or polyuria.

In Western Medicine and Nutrition, water spinach has been shown to lower blood sugar levels by inhibiting the absorption of glucose, and has been shown to lower blood pressure, as well. In Southeast Asia, eating raw water spinach harvested directly from the water puts one at risk at infection by the giant intestinal fluke, Fasciolopsis buski. However, very few cuisines in Asia call for raw water spinach. In almost all cuisines, water spinach is cooked either through a light blanching, or stir-fry. However, water spinach must not be overcooked, or the leaves will turn an unpleasant-looking black-brown color, and most of the nutrients will be lost.