This popular leafy plant, also known as water convolvulus or water spinach, is actually a herb.
In Thailand there are 3 varietes: Pak Boong Jin, Pak Boong Thai and Pak Boong Daeng (red)
It grows in marshy areas, near rivers and canals, and is related to the morning glory that riots over walls and fences in many European gardens.
It has slender, hollow green stems and thin ovate green leaves which are pointed at the ends.
In some parts of Asia, the stems are pickled, but in Thailand, only the leaves and tender shoots are eaten.
The flavour is similar to that of spinach.
In Thailand, the tender tips are often eaten raw, on their own or with other raw vegetables, and served with a selection of hot sauces. When cooked, the stem tips stay firm, but the leaves rapidly become limp.Swamp Cabbage is highly perishable and must be used promptly.