Search results
Results from the WOW.Com Content Network
Its stems are 2–3 metres (7–10 ft) or longer, rooting at the nodes. The hollow cavity within the stem makes the plant buoyant. The leaves vary from typically sagittate (arrowhead-shaped) to lanceolate, 5–15 cm (2–6 in) long and 2–8 cm (0.8–3 in) broad. The flowers are trumpet-shaped, 3–5 cm (1–2 in) in diameter, and usually ...
Crispy kangkong, also called kangkong chips, is a crispy deep-fried Filipino appetizer made with water spinach (kangkong) leaves coated with an egg and flour batter. It is eaten dipped in various sawsawan dipping sauces or mayonnaise. [1] [2] A vegetarian or vegan version of the dish can also be made by removing the egg component. [3]
Ipomoea aquatica (water spinach; 蕹菜; wèngcài) semi-aquatic with hollow stems and long, lance-shaped leaves. Known as kangkong in South-East Asia, sold as "Ong Choy" or "On Choy" in West Coast North American Chinese markets. Malabar spinach, (落葵; luòkuí) with thick, succulent, heart-shaped leaves
The “leave your leaves” movement is all about putting those rakes and blowers away and letting nature do what nature does. ... Experts say leaving your leaves has more benefits for your yard ...
It is a medium-sized palm, growing to 20 metres (66 feet) tall, with the trunk remaining covered by the rough old leaf bases. The leaves are 6–12 m (20–39 ft) long and 1.5 m (5 ft) broad, pinnate, with the pinnae in 1–6 rows, 40–70 centimetres (16–28 inches) long and 5 cm (2 in) broad.
The dish is known by many names including tumis kangkung or cah kangkung in Indonesia; kangkong goreng in Malaysia; ginisang kangkóng or adobong kangkóng in the Philippines; pad pakboong (ผัดผักบุ้ง) in Thai; rau muống xào in Vietnam; stir fry kong xin cai (空心菜) in Mandarin (China); stir fry tung choy or ong choy (通菜) in Cantonese (China); khteah tuk chien ...
The compound that does the work in eucalyptus is called “1,8-cineole,” and it breaks up mucus and reduces spasms in the respiratory tract.
Caulerpa lentillifera or sea grape is a species of ulvophyte green algae from coastal regions in the Asia-Pacific.This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture.