For people in the South, water spinach is without a doubt the number one staple on the summer dining table. In the market, once it’s in season, piles of water spinach appear everywhere. Cooked in almost any way, it tastes so good you’ll lick the plate clean—even kids who don’t like vegetables will eat more rice with it.
A video of a woman growing water spinach on her balcony has inspired many beginners in balcony gardening. It turns out you don’t need to buy seeds—just cut a few stalks and propagate them, and soon you’ll have a little “vegetable garden” you can harvest from. Even netizens in Guangdong commented: “With just one pot, you can really eat for a whole year!”
She takes freshly bought water spinach from the market, pinches off the tender tops for cooking, then cuts the remaining stems into 10 cm segments, keeping 3–4 leaves on each piece. She trims the bottom diagonally, sticks them into a soil-filled pot, waters thoroughly, and does it all so skillfully you’d think she was a seasoned grower.
She explained: “Now whenever I want to eat, I just pinch off the tender shoots at the top. After a few days, new branches sprout out again. The more you pinch, the more vigorously it grows.”
Water spinach is especially “in tune” with southern climates—the hotter it gets, the faster it grows. Harvest once, and new shoots will pop up again and again. Even a casual pot on the balcony can provide plenty to eat. Just pinch off the tender stems near the branching points, and in no time you’ll have enough for a stir-fry dish. Within days, the remaining plants sprout new shoots, growing even denser and lusher than before.
In the comments, people asked: “Can it grow in the North? What should we watch out for when propagating?” Others chimed in: “As a Guangdong native, I can tell you this plant is super easy to grow! Pinch it, and it grows back, fresh and pesticide-free. I once grew a pot on my balcony and harvested twice a week during summer. Stir-fried with garlic or fermented black beans, it was even more tender than store-bought.” Another added: “I tried propagating, and in just a week, new roots appeared!” And more joked: “Heading to the market now to buy water spinach—save the stems for propagation, and no more spending money on vegetables!”
Water spinach is a common leafy vegetable in southern summers, also known as kangkong or ong choy. Its name comes from its hollow stems. It’s easy to grow and delicious to eat, with slender, smooth stems and pointed, willow-like leaves of bright green. The hollow stems give it its name—water spinach. Cooked, it becomes crisp, juicy, and slightly sweet. Whether stir-fried with garlic, braised with fermented black beans, or mixed with fermented tofu, it’s incredibly flavorful—even the sauce with rice is mouthwatering.
It’s also a hardy plant, tolerant of heat and humidity, thriving in the southern summer heat. Simply propagate a few stems on the balcony, keep the soil moist, and you’ll quickly harvest a fresh batch. Affordable and tasty, water spinach is a true classic on many summer tables.
Balcony gardening with easy, fast-growing plants like water spinach is perfect for beginners. Growing your own vegetables, harvesting them, and cooking them fresh not only brings satisfaction but also adds life to your balcony. No wonder so many people are loving balcony gardening these days!
Leave a Reply