Growing water spinach in pots on the balcony: pick and eat as much as you want, no need to buy
Nowadays, more and more friends like to grow some vegetables in pots at home. While greening the environment, they can also harvest healthy, pollution-free vegetables, killing several birds with one stone. So which vegetables should you choose for balcony vegetable gardening? Today we will introduce a common vegetable that has effects such as preventing heatstroke and relieving fever, cooling the blood and eliminating toxins, and lowering blood lipids and aiding weight loss, and is deeply favored by consumers. It is water spinach (Ipomoea aquatica). So how should water spinach be grown in pots? Below we will introduce the pot-growing method for water spinach. Let's take a look together!
[Pot-growing method one for water spinach]
The suitable germination temperature for water spinach seeds is 20-35°C. When the temperature is low, you can soak the seeds in warm water to speed up germination. For balcony pot growing of water spinach, the broadcast sowing method is generally used, covering with 1-2cm of soil, watering thoroughly, and germination takes about 1 week; during this period the soil must be kept moist. It is better to choose spring for the planting time. In summer, cutting propagation is mostly used, and among these the cutting method is the most convenient and simple. Water spinach bought from the market can be used directly for cuttings. If it is too long, cut it into small sections of about 15cm before making cuttings. For water spinach you grow yourself, you can cut branches for cuttings at any time during the growth period; generally insert 2-3 plants together into the soil. For single plants, plant them somewhat densely. If growing in dry conditions, trim off part of the leaves. For balcony growing of water spinach, the cuttings should have at least 3 nodes buried in the soil and 2-3 nodes exposed above the soil surface. Press the soil down lightly and water every day to keep the soil moist. Generally they will take root in 3-4 days. When 3-5 true leaves have grown, apply 1 application of thin, fully decomposed organic fertilizer, mainly nitrogen fertilizer.
When the balcony pot-grown water spinach has more than 6 true leaves, it can be managed normally. After every 3-4 harvests, the plant should undergo 1 heavy pruning, keeping only 1-2 nodes at the base and thinning out some overly weak side branches. Water spinach likes moisture and is not afraid of waterlogging, making it very suitable for water cultivation. Drought will affect the taste. In principle, the soil should be kept moist to encourage it to sprout more adventitious roots. Balcony pot-grown water spinach needs watering every day. For water cultivation, after planting the water depth is about 2-3cm, and as growth proceeds and the temperature rises, the water depth should gradually increase to about 10cm; when the temperature is low, the water depth must be reduced. If conditions are limited, balcony growing of water spinach can also be done directly in water, adding an appropriate amount of nitrogen fertilizer to the water, and the growth will still be good. At the same time, water spinach also likes fertilizer and is fairly tolerant of it, so it is best to apply sufficient base fertilizer. During the growing period, balcony-grown water spinach has a high fertilizer requirement, mainly nitrogen fertilizer, and the fertilizer concentration should be increased as growth becomes more vigorous. Generally apply 1 application of fully decomposed organic fertilizer about every 10 days, or apply a topdressing 1 time 2-3 days after each harvest. Generally, balcony pot-grown water spinach can be harvested when the seedlings are about 25-35cm tall. When harvesting, leave 2-3 nodes at the base and pinch off the tender shoots by hand. Balcony pot-grown water spinach can be harvested many times, making it very suitable for balcony pot growing.
[Pot-growing method two for water spinach]
For potted water spinach, you can buy seeds yourself and grow them. Generally speaking, water spinach seeds are not very expensive, usually about 3 yuan per packet. The sowing time is around April, and of course sowing can also be done throughout the period until August. The suitable germination temperature is 20-35°C. Before sowing, you can speed up germination, that is, soak in 50-60°C warm water for 30 minutes, then soak the seeds in clean water for 20-24 hours, take them out and wash them, then place them at a temperature of about 25°C to germinate. During germination, keep them moist and rinse the seeds with clean water 1 time each day. After the seeds split open and show a white point, they can be sown. After sowing, care is very important. Water spinach likes a high-temperature, high-humidity environment and likes light, so in normal care we can water generously. In southern China, water spinach can be grown in water, and if it lacks water, the taste of water spinach becomes poor, so vegetable growers do not need to fear watering too much. Generally, it can be harvested when the seedlings are about 25-35cm tall. When harvesting, leave 2-3 nodes at the base and pinch off the tender shoots by hand.
[Knowledge extension] Common ways to cook water spinach
1. Minced pork water spinach: (1) Heat oil in a wok. When it is 40% hot, add the minced pork and pour in a little cooking wine. Stir-fry the minced pork over medium heat until the water has evaporated and the oil is released. Add a little soy sauce to color the minced pork. (2) Add finely chopped millet pepper and minced garlic and stir-fry until fragrant. Add preserved mustard sprouts, then add sugar, a little salt, and chicken essence to season. (3) Turn to high heat, add the chopped water spinach stems, stir-fry quickly until just cooked, then remove from the wok.
2. Water spinach with shredded chili and fermented bean curd: (1) Heat the wok and pour in a little oil. After the oil is hot, add the fermented bean curd pieces. Quickly move the spatula to break up the fermented bean curd pieces. (2) After the fermented bean curd is stir-fried into a paste, add the washed water spinach with the old leaves removed. Stir-fry over high heat for 1 minute, add a little fine granulated sugar. Then add a little fine salt. (3) Stir-fry evenly, add shredded red chili and an appropriate amount of fermented bean curd liquid, stir well, and it is ready to serve.
3. Quick-blanched water spinach leaves: (1) First pick off the water spinach leaves and wash them clean. Mince the garlic. (2) Bring water to a boil in a pot, add 2 drops of oil, put in a little salt, and blanch the water spinach leaves for half a minute. Remove and immerse in ice water. (3) Prepare a bowl, take out the cooled leaves, drain the water, sprinkle with minced garlic, and add salt. (4) Put oil in a pot. After it is hot, pour the hot oil over the minced garlic and salt. After 1 minute, mix well and it is ready.
4. Garlicky water spinach: (1) Wash the water spinach clean, soak the vermicelli briefly in warm water, then blanch the water spinach and vermicelli separately in boiling water, remove and cool, drain the water, cut each into 1-inch sections, and put them into a container. (2) Peel and wash the garlic, cut into minced garlic and put into a bowl, add salt, light soy sauce, white sugar, chicken essence, chili oil, and sesame oil, mix evenly, and set aside. (3) Add the prepared minced garlic and fermented bean curd liquid to the container with the water spinach and vermicelli, mix evenly, and it is ready to eat.
5. Plain stir-fried water spinach stems: (1) Remove the leaves from the water spinach, flatten the stems by pressing with your hand or hitting with a knife, cut into small rings, mince the garlic, and cut the green chili into rings. (2) Heat oil over low heat to 50% hot, add the minced garlic. After the fragrance comes out, add the water spinach stems, green chili rings, and salt, (add monosodium glutamate or chicken essence according to personal taste) and stir-fry over high heat until cooked.