Recipes

Cooking with edible pond plants

Many pond plants are as good in the kitchen as they are in the water. Growing your own greens in a pond, water bowl or patio container is an easy way to have fresh, homegrown produce on hand, and it keeps your water garden working for you.

Our favourite is kangkong (Ipomoea aquatica), also known as water spinach. It grows quickly in warm weather, can be picked again and again, and has tender stems and mild, leafy greens that cook in minutes. It is a staple of Asian cooking and works anywhere you would use spinach. You can grow your own with our kangkong with floating ring, which sits straight in your pond with no repotting.

Our kangkong recipes

Stir fry using kangkong
A quick weeknight stir fry that adds a nutritious boost of homegrown greens to a family favourite.

Quick and nutritious kangkong tart
An easy tart that uses kangkong in place of spinach, great for lunch or a light dinner.

Super green smoothie using kangkong
Blend fresh kangkong into a green smoothie for a mild-tasting, nutrient-packed start to the day.

Kangkong and tofu in oyster sauce
A 20-minute meal with tofu for extra protein, finished in a savoury oyster sauce.

More edible pond plants to grow

Kangkong is just the start. Our edible pond plants range includes water celery, water parsley, water mints, water chestnut and water garlic, so you can grow herbs and greens for salads, soups and stir fries right in your pond. If you are starting from scratch, the edible starter pack is an easy way to get a mix of plants in one order.

Tips for harvesting

• Pick young, tender stems and leaves for the best flavour, and harvest regularly to encourage fresh growth.
• Only eat plants grown in clean water that has not been treated with chemicals or medications.
• Wash everything thoroughly before cooking, and cook pond greens rather than eating them raw if you are unsure about your water.