Morning glory refers to a group of flowering plants in the Convolvulaceae family, particularly the species Ipomoea aquatica. Native to Asia, this semi-aquatic, trailing vine is a popular vegetable in many Southeast Asian cuisines, especially in China, Vietnam, and Thailand.
The edible parts of the morning glory plant are the tender shoots, leaves, and flowers. The leaves are dark green, heart-shaped, and have a slightly crunchy, mucilaginous texture when cooked. The stems and vine tips are hollow and succulent. The small, funnel-shaped flowers come in shades of pink, purple, blue, or white.
In cooking, morning glory is typically stir-fried, boiled, or added to soups and curries. It has a mild, spinach-like flavor with a slight bitterness. The shoots and leaves are high in vitamins A and C, as well as minerals like iron and calcium. Morning glory is a common ingredient in vegetarian and vegan Asian dishes, often paired with garlic, shallots, chilies, and soy sauce.
Culturally, morning glory holds significance in several Asian belief systems. In Chinese tradition, the plant is associated with rebirth and renewal due to its rapid growth and ability to thrive in water. It is sometimes used in Buddhist vegetarian cuisine and Taoist rituals. In Vietnam, morning glory is considered a 'lucky' vegetable and is a popular side dish, especially during the Lunar New Year celebrations.
There are numerous cultivars and regional variations of morning glory. In Thailand, a variety called 'Pak Bung' is commonly used, often stir-fried with oyster sauce, chilies, and garlic. The Vietnamese 'Rau Muống' has smaller, more tender leaves. Chinese morning glory can be found in several subtypes, including the broad-leaved 'Kongxincai' and the narrow-leaved 'Shengxiancai'.
When purchasing, look for morning glory with crisp, bright green leaves and stems. Avoid any wilted or discolored parts. The entire plant is edible, though the younger, more tender shoots and leaves are generally preferred. Morning glory is highly perishable, so it's best used soon after harvesting. It can be stored in the refrigerator, wrapped in a damp paper towel, for up to 3 days.
In the kitchen, morning glory can be prepared in a variety of ways. The leaves and stems can be stir-fried, boiled, or added to soups and curries. The flowers can be used as a garnish or added to salads. Morning glory pairs well with bold Asian flavors like garlic, chilies, soy sauce, and oyster sauce. It's a versatile, nutritious green that is essential in many Southeast Asian cuisines.