24 
BULLETIN 6 0, HAWAII EXPERIMENT STATION 
To prepare for the table. — Cut off at the crown; separate the leaves 
and wash thoroughly. Cut them in 3-inch lengths and cook in water 
to which a little salt has been added. Boil for 10 minutes; then 
remove from the fire ; drain, and serve with or without butter. 
Swamp Cabbage (Ipomcea reptans). (F g. 21) 
Chinese name : Ung-choi 
Leaf: Light green, thin, smooth, ovate-cordate, or arrowhead shaped; 2% 
to 4 inches long; IV2 to 2y 2 inches across (14 p. 291). 
Petiole: Light yellowish green, smooth with hollow internodes; one-fourth to 
one-half inch in diameter. White, tender roots are often present around the 
nodes of the lower stem. 
Figure 21. — Swamp cabbage 
Swamp cabbage is a member of the morning-glory family and is 
said by Hillebrand (7, p. 31J+) to have been brought to Hawaii by 
early Chinese immigrants. The plant is an aquatic herbaceous creep- 
ing or floating vine. It thrives in ponds, and bears a white flower 
which is similar in shape to the sweetpotato bloom and the morning- 
glory, but is slightly smaller. Swamp cabbage is a native of India. 
Swamp cabbage for market is packed in bunches of 16 or more 
terminal shoots of vines. Each vine is about 12 to 14 inches long. 
The bunches are tied at the lower end and are fan shaped in 
appearance. 
