Kangkong
Kangkong is one of the vegetable rich in protein, calcium, phosphorous, iron and carbohydrates. It is an aquatic plant grown in swaps , rivers, rice fields and lakes.
The tops or young shoots of kangkong are boiled with fish or meat as in sinigang. The tops without the leaves are prepared as adobo or pickles.
The varieties of kangkong are the aquatic , local upland and imported dry land. The aquatic strain creeps and reaches to about 10m in length with pale green stem, broad and dull pointed leaves with lighter color. The local upland variety has brown stem with dark pale green, narrow and pointed leaves.
It grows under any existing climate in the Philippines; however, the best soils for kangkong are the swampy places, around lakes and river banks and backyard where water is available. It grows luxuriantly at sea level.
Kangkong can be planted all year round either in the form of seeds, vine cuttings, shoots or root stocks.
How to plant
Plant kangkong 30cm apart around fishponds, or artificial lakes, one to three rows until some vines are allowed to creep on the surface of the water to serve as partial shade. It also serves as partial feed for fish.
Prepare the paddy in the same way as that of planting rice. After the weeds have decayed , plant the 25 cm long kangkong shoots or stem vines at a distance of 30 to 50 cms each.
Shallow cultivation is done at the early growth of development. Weeding is a necessity in the upland culture of kangkong.
Irrigation is needed to reach the maximum growth.
Dry land kangkong tops or shoots are ready for harvest when they are about one and a half months old. However, if soils is furrowed and fertile, kangkong can be harvested tree weeks after planting.
Only hoppers and certain worms could damage the leaves of kangkong. It is resistant to infection brought by any disease.
Source:DA