How to harvest: Pick the outer & lower leaves by hand or with scissors. Leave the central leaves in place for repeated harvests. Alternatively you can cut the entire plant around 10cm above the ground so you also get the deliciously crunchy stalks – it will regrow.
Price: € 1,50/ 100g
Meal ideas: A recurring theme of Indonesian cuisine is the abundance of quick side dishes. Kangkung is a popular ingredient for these, check out simple recipes here, here & here. Kangkung can be found throughout South-east Asia under different names, from phak bung in Thailand to kalmi shak in Bangladesh.