Water spinach

The taste is mild, slightly sweet and a bit grassy. Water spinach is mainly used in Asian cuisine and often briefly stir-fried with garlic, chili or soy sauce. It is popular for its crispy stems, tender leaves and quick preparation.

The vegetable is rich in vitamins A, C and folic acid, and also contains iron and calcium. Water spinach grows naturally in shallow water and is particularly popular in dishes from Thailand, Vietnam and Indonesia. Fresh water spinach can be recognized by its sturdy, crispy stems and bright green leaves without wilting or brown spots.