Today I Learned: summer, the season of 通菜

 

青通菜

The summer season brings 通菜 (translates to hallow veggie...?). They are called water spinach in English. These are named hallow because the stem is hallow :) 

It is also known as 潺菜.

One of my food highlights of summer is being able to eat these hallow Water spinaches. They are only available from late June till early July of the Lunar calendar.

There are two types: 白骨通菜 (White Water Spinach) and 青通菜 (Green Water Spinach).

The White Water Spinach is grown in the water, also known as Water Lily. The Green Water Spinach is grown in soil, it is known as the early/Morning water lily.

The White Water Spinach has thicker stems and leaves and tastes crispier than the Green Water Spinach. The texture is smooth and rigid. However, farmers (and Chinese) recommend eating the White Water Spinach after the rain (the significant rainfall that happens in the middle of summer) because it is extra crispy and more flavourful.

My family opted for the Green Water Spinach because it is softer in texture.