Kang kong (Ipomoea aquatica), a a family member of the sweet-potato, is recognized by several other names, including water spinach, swamp cabbage and Chinese water-cress. Kang kong may be developed in water or moist soil. It dies back when the weather turns dry or cool, and thrives in warm humid conditions. Stems and the leaves are edible, and in cooking they are employed extensively in Asia or consumed uncooked. Kang kong is extremely healthy, containing iron, calcium, protein and vitamins C and A. Grow kang kong outside in the Environment of Sunset Zones 2 through 25 and 6, 11, 17, or as a yearly nearly everywhere that reaches 85 degrees Fahrenheit.
Amend soil before planting a month with sulfur if required. Soil pH should be between 5.5 and 7.0. Plant kang kong within an area with partial shade or full sunlight and where the crops will have shelter from wind.
Saturate the soil. Kang kong grows in swampy places. It’s going to need to be watered everyday to keep the soil. Mix in manure or compost to include nutrients to the soil.
Cuttings or plant seeds spaced 6″ deep and 5 to 12″ apart. Fertilize using a high-nitrogen liquid fertilizer every two weeks .
Before flowering, one to two months after planting, harvest the plants. So the plant will continue to develop new shoots cut the stems 2″ over the soil line. In four to six months development may be cut following the cutting. Kang kong will increase long in warm, humid climate. It develop shoots in the spring in areas with cooler climate and will die in winter.