Water Mimosa is a wetland plant that has a taproot that attaches to the edges of water bodies, such as rivers and banks. The plant produces long, woody, brown-purple stems which can grow to 1.5 meters in length. They have a spongy, fibrous white covering at the nodes. This covering, known as a parenchyma, is a type of air-conducting tissue. It allows the stems, which grow in a dense, interwoven manner, to be buoyant, and float on top of the water. From the stems grow branches, which bear small, olive-green leaves that grow separately, in opposite pairs. The leaves are oblong in shape and measure around 4 to 14 millimeters in length and 1 to 3 millimeters in breadth. Stems have 8 to 40 pairs of leaves, which grow to create an attractive feathery effect. They are slightly toothsome and have a texture akin to kangkong. They have a strong mushroom-like umami taste with a hint of cabbage flavor.
Water Mimosa is considered to be a nutritious vegetable which is high in calcium and iron. It also contains vitamin A, vitamin C, protein, and riboflavin.
The young stems, shoots and leaves of Water Mimosa can be cooked and eaten in stir fries. Water Mimosas are most often cooked like kangkong, along with soy sauce, oyster sauce, fish sauce, chiles, and garlic. It can also be found in recipes with noodles, minced chicken, or fried fish. Store Water Mimosa in a loose bag in the refrigerator, where it will last for up to a week.
Water Mimosa is available year-round.