Ipomoea aquatica, widely known as water spinach, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots.

[3][4] Ipomoea aquatica is most widely known as kangkong (also spelled kangkung), its common name in Maritime Southeast Asia, which likely originates from either Malay or one of the languages of the Philippines.

This is supported by phylogenetic studies, its ideal climatic conditions, and the number of native pathogens in the region (like Albugo spp.

Ji Han specifically identifies I. aquatica as being "a strange vegetable of the south" with a foreign origin brought over by "western countries".

The claim for an Indian origin is based on the presence of the old name kalamba for the plant in Sanskrit, presumed to be from around 200 BC, but this is putative.

However, in Africa and the Pacific Islands, the number of native common names isn't as varied as in Southeast Asia, and there are very few references to the local use of I. aquatica for any purpose.

[16] Contamination with thermotolerant coliforms (ThC) or protozoan parasites with fecal origin, are very likely when the water spinach is planted in wastewater fed urban systems.

This characteristic can be dangerous if water spinach is planted for human or animal feed in polluted aquatic systems.

The stems and bottom of the edible portion of the plant are higher in concentration and should be removed to minimize the heavy metal intake.

[20] In Singapore, Indonesia, and Malaysia, the tender shoots along with the leaves are usually stir-fried with chili pepper, garlic, ginger, dried shrimp paste (belacan/terasi) and other spices.

[21] In Burmese cuisine, water spinach is the primary ingredient in a Burmese salad called gazun ywet thoke (ကန်စွန်းရွက်သုပ်), made with blanched water spinach, lime juice, fried garlic and garlic oil, roasted rice flour and dried shrimp.

[22] In Indonesian cuisine it is called kangkung; boiled or blanched together with other vegetables it forms the ingredient of gado-gado or pecel salads in peanut sauce.

[23] In Thailand, where it is called phak bung (Thai: ผักบุ้ง), it is eaten raw, often along with green papaya salad or nam phrik, in stir-fries and in curries such as kaeng som.

[24] In the Philippines, where it is called kangkóng, the tender shoots are cut into segments and cooked, together with the leaves, in fish and meat stews, such as sinigang.

In adobong kangkóng (also called apan-apan), it is sautéed in cooking oil, onions, garlic, vinegar, and soy sauce.

[26][27] In binagoongang kangkóng (or ginisang kangkóng), it is sautéed with garlic and topped with bagoong alamang (shrimp paste) or bagoong isda (fermented fish) and sliced fresh tomatoes and onions, commonly also with cubed crispy liempo (pork belly) or pork adobo.

[28][29][30][31] A local appetiser called crispy kangkóng has the leaves coated in a flour-based batter and fried until crisp, similar to Japanese vegetable tempura.

[35] Water spinach is fed to livestock as green fodder with high nutritive value—especially the leaves, for they are a good source of carotene.

Dr. Christophe Wiart cites several promising studies showing improvements in blood glucose levels in humans and rats and concludes that clinical trials are warranted.

It is used extensively in Indonesian, Burmese, Thai, Lao, Cambodian, Malay, Vietnamese, Filipino, and Chinese cuisine, especially in rural or kampung (village) areas.

During the Japanese occupation of Singapore in World War II, the vegetable grew remarkably easily in many areas, and became a popular wartime crop.

[citation needed] Water spinach is ideal for sub-tropical and tropical climate, as it does not grow well below 23.9 °C (75.0 °F) and is sensitive to frost.

Also, the harvesting differs from the dryland system: In the wetland, the upper part of the main shoot is cut at about water level.

After the planting period, the fields are drained and once the fruit of the water spinach is ripe, it is harvested, dried, then trodden to release the seeds which are to be used for the following season.

The "woolly-bear" caterpillars (D. virginica [Fabricius]) of the eastern United States and D. strigatula (Chinese tiger moth) are other species with wide food preferences.

[2] Ipomoea aquatica is listed by the USDA as a noxious weed,[45] especially in the states of Florida, California, and Hawaii, where it can be observed growing in the wild.

[49] In Sri Lanka it invades wetlands, where its long, floating stems form dense mats which can block the flow of water and prevent the passage of boats.