Water spinach has light green ovate leaves, its stems are hollow, so they can float on the water. Both leaves and stems are edible and can be used as the way you use spinach. Under tropical conditions, water spinach can be harvested throughout the year, as the leaves grow again after harvesting. In cooler climates, it is grown as annual, mostly in wide containers.

Water spinach is an annual or perennial, aquatic herb whose stem is hollow, spongy and 2–3 m long. It trails or foats on water and is glabrous, or hairy at the nodes. The stem also contains a milky sap. The surfaces of the leaves are even and arrowhead-shaped. The blades extend up to 5–15 cm and are 2–6 cm broad, whereas the petiole is about 3–14 cm in length. The leaves generally foat on water. The fruits are oval-shaped and enclose 1–4 seeds. Seeds may differ in color ranging from gray, brown to black. The flowers are bisexual, funnel shaped and are white to light purple in color.

White water spinach (Ipomoea aquatica) is a fast-growing aquatic vine with hollow, crisp stems (often white) and arrowhead-shaped leaves, related to sweet potatoes, prized in Asian cuisine for its mild, slightly sweet flavor and crisp texture, used in stir-fries, soups, or salads, offering nutrients like vitamins, minerals, and fiber. 

Stems: Hollow, spongy, and can grow long, allowing them to float; they are often white or light green and root at nodes.

Leaves: Light green, arrowhead (sagittate) or heart-shaped, smooth, and float on water.

Flowers: Trumpet-shaped, typically white or pale purple with a mauve center. 

Flavor & Texture

Taste: Mild, slightly sweet, and spinach-like.

Texture: The leaves are tender, while the hollow stems offer a pleasant crispness when cooked. 

Habitat: Grows in water or moist soil in tropical climates.

Varieties: "White stem" and "green stem" are common; the white-stemmed type is often considered more tender and flavorful. 

Uses: Stir-fried (especially with garlic/oyster sauce), added to soups, or eaten raw in salads.

Nutrition: Rich in vitamins, minerals (iron, calcium), fiber, and antioxidants like beta-carotene.

Thai water spinach (Pak Boong) is a fast-growing, hollow-stemmed aquatic vine with arrowhead-shaped leaves and trumpet-like flowers, known for its tender stems and mild, slightly sweet, vegetal flavor, making it a staple in Southeast Asian stir-fries, soups, and curries, prized for its vibrant green color and quick cooking time. 

Stems: Long, hollow, smooth, succulent, and tender, ranging from green to whitish.

Leaves: Light to dark green, heart-shaped or arrowhead-shaped (sagittate) with long petioles (leaf stalks).

Flowers: Trumpet-shaped, usually white with a mauve center, but can also be pink or pale lilac. 

Taste: Mild, slightly nutty, with sweet and mineral notes, not bitter like regular spinach.

Texture: Crisp and pliable when young, becoming tender when cooked.

Culinary Uses: Popular in Thai dishes like Pad Pak Boong Fai Daeng (stir-fried with garlic and chili), curries, and soups, often cooked quickly to retain color. 

Habitat: Grows in water or moist soil, rooting at nodes, with long, trailing vines.

Climate: Thrives in tropical, warm, humid conditions and is intolerant of frost. 

Common Names:

Water Spinach, Morning Glory, Kangkong, Swamp Cabbage, Chinese Spinach, Ong Choy.