Water Spinach Seeds, Swamp cabbage.

Water spinach is a popular leafy green in southeast Asia, prized for its mild and tender taste without any oxalic acid. Its long, hollow stalks retain all flavorings when cooked, remaining crunchy even when wilted. This type of vegetable has been widely used in Asian cooking for many years. Believed to have originated in China, Asian spinach, also known as Chinese spinach or “Xu Cai,” is a widely grown vegetable throughout Asia with a preference for warm and humid climates. It can be found in countries such as China, India, Malaysia, and Thailand.

Also known as Kangkong or Ong Choy Ipomoea aquatic goes by many names around the world. With spinach-like leaves with long hollow stems, indeed the Mandarin for water spinach is Kong xin cai，which literally means ‘empty-hearted vegetable’. Almost all parts of the young plant are edible, but the tender shoot tips and younger leaves are preferred. This cultivar Ching Quat is usually grown in moist soils, often in beds.

Sowing: Soak seeds for 24 hours before sowing to encourage germination. Seeds can be sown directly or seedlings transplanted into the beds. Soil temperature requirement for germination is 20°C (68°F).
To produce strong seedlings, seed should be sown 5mm (¼) deep in trays with potting mix deep enough to allow the plants to develop a good root system. Transplant when plants are 10 to 15cm (4 to 6in) tall with four true leaves. 
Plant stems are not strong, but plants grown in beds support each other and produce longer stems with less branching. Highest yields are obtained by spacing plants at 15 x 15cm (6 x 6in) They can also be grown in rows about 30cm (12in) apart.