Maybe can try the local version...
From NParks newsletter:
Water Mimosa (Neptunia oleracea)
A common ingredient in Thai cuisine, the leaves and young shoots of Water Mimosa have a nutty cabbage-like flavour. They can be cooked in a similar manner as kangkong (Ipomoea aquatica), added to soups, or even eaten raw (such as after being dipped in sambal belachan).
Water Mimosa is the aquatic equivalent of the common sensitive plant (Mimosa pudica), as its leaves close up when touched. It develops a layer of white spongy tissue around the mature stems, formed between the leaves, to help the plant float on water.
You can grow Water Mimosa from stems bought from the supermarket at Golden Mile Complex. (You can just drop the stems bought from the market into a pond – the stems will just root and grow from there.) This plant prefers a sunny location to grow. It is also a ‘cut-and-come-again’ vegetable, for which the young shoot tips are harvested.
Source: https://mygreenspace.nparks.gov.sg/g...fy-vegetables/









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