KANGKONG

KAALAMAN TUNGKOL SA KANGKONG BILANG HALAMANG GAMOT

Scientific name: Ipomoea reptans Linn.; Convolvulus reptans Linn.; Convolvulus adansoni Lam.

Common name: Kangkong (Tagalog); Potato vine, Swamp cabbage, Water spinach (Ingles)

kangkong

Ang kangkong ay isang karaniwang gulay na makikita sa hapag ng mga Pilipino. Ang dahon at maging ang mga tangkay nito ay maaaring kainin bilang salad o ipangsahog sa ilang putahe gaya ng sinigang. Ang kangkong ay gumagapang na halaman na karaniwang nakikitang tumutubo sa mga basang lugar at mga nakasalansan (stagnant) na tubigan gaya ng mga maliliit na lawa at putikan. Ang dahon ay hugis palaso, at may bulaklak din na maaaring kulay puti o kulay lila.

ANO ANG MGA SUSTANSYA AT KEMIKAL NA MAAARING MAKUHA SA KANGKONG?

Ang iba’t ibang bahagi ng halaman ng kangkong ay maaaring makuhanan ng maraming uri ng kemikal at sustansya na maaaring may benepisyo sa kalusugan:

Ang buong halaman ng kangkong ay maaaring makuhanan ng protein, taba, at vitamins C3 at B2. Mayroon din itong mineral na iron at calcium.

ANONG BAHAGI NG HALAMAN ANG GINAGAMIT BILANG GAMOT, AT PAANO GINAGAMIT ANG MGA ITO?

Maaaring gamitin bilang gamot ang ilang bahagi ng halaman tulad ng:

Dahon at mga tangkay. Ang ginagamit lamang na bahagi ng kangkong ay ang dahon at mga tangkay nito na kadalasang kinakain lamang bilang gulay. Minsan, maaari din itong patuyuin, katasan o dikdikin upang magamit sa panggagamot.

ANO ANG MGA SAKIT AT KONDISYON NA MAAARING MAGAMOT NG KANGKONG?

1. Hirap sa pagdumi. Ang pagkain sa dahon at mga tangkay ng kangkong ay mabisang gamot para sa hirap sa pagdumi.
2. Diabetes. Ang kangkong na mayroong mala-lila na bulaklak ay pinaniniwalaang makatutulong sa sakit na diabetes. Kaya naman, pinipili ang dahon na nagmula dito at ipinapakain sa taong may sakit.
3. Hindi makasuka. Ginagamit din ang katas ng dahon ng kangkong bilang pampasuka (emetic) sa mga taong hirap makasuka lalo na sa mga kaso ng pagkakalason.
4. Impeksyon ng bulate sa tiyan. Maaariing ipainom sa taong may mga parasitiko sa sikmura ang pinatuyong katas ng kangkong. Ito ay mabisa para maalis ang nainirahang bulate sa tiyan.
5. Buni. Ginagamit ang dinikdik na dahon bilang pantapal sa mga buni sa balat. Ito raw ay makatutulong sa mas mabilis na paggaling.
6. Lagnat na may kasabay na pagdedeliryo. Pinangtatapal din ang dinikdik na dahon ng kangkong sa taong dumaranas ng mataas na lagnat at pagdedeliryo.
7. Hirap sa pag-ihi. May mabuting epekto din sa taong hirap sa pag-ihi ang pag-inom sa pinaglagaan ng dahon ng kangkong.

What is water spinach?

Water spinach is a semi-aquatic plant that thrives with little or no supervision. In fact, it grows so fast that it is considered invasive in some regions, but in Southeast Asia where it is used to cook a myriad of dishes, water spinach is never invasive. On the contrary, it is considered a culinary blessing because it is easy to grow in abundance and is, therefore, sold very cheaply.

There are many sub-varieties of water spinach; some are shorter than others and the leaves are of different lengths and shapes. All, however, have hollow stalks from which the leaves grow. Both stalks and leaves are eaten. 

Water spinach is used in stir-fried dishes or added to soups. Because it is difficult to determine the sanitary condition of the water in which the vegetable grew, it is not a good idea to eat water spinach without cooking it first.

Cooking With Water Spinach

To prepare water spinach for cooking, rinse very well to remove any sand or grit trapped in the stalks and leaves. Cut off the discard two to three inches off the bottom of the stalks. This portion is too tough and fibrous. 

After discarding the unwanted parts, take the bunch of water spinach and cut them into halves horizontally. The lower half, consisting mainly of the stalk, will require a longer cooking time so it is best to separate this portion from the leafy and more tender upper half.

Cut the water spinach into the size required by the dish. In most cases, water spinach is cut into two-inch lengths but that is a matter of practice rather than a strict rule.

Whether including the water spinach in a stir-fry or a soup, remember to add the bottom half to the pan or pot about three to five minutes ahead of the upper half. This will ensure that by the time the leafy upper part is done, the lower half will be cooked just right. 

Add the lower stalks too early and they will be soggy by the time the leaves and tender stalks are done. Add them too late and they will still be tough by the time the leaves are cooked through. It may take a little practice to find the right interval between the addition of the lower and upper halves of the water spinach to the pot but, once you get the hang of it, you will be able to enjoy water spinach cooked just right.

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