Buzz
As a natural gift that emerges annually during the flood season, harvesting water chives provides Western locals with additional income, thanks to nature's generous bounty.
Water Chives – A Flood Season Specialty
Water chives are a unique vegetable native to the Mekong Delta. This plant grows entirely wild during the flood season. However, relying solely on nature is insufficient to meet market demand. Locals must actively manage water levels to ensure the growth of this vegetable. The peak water chive harvest coincides with the flood season, typically from June to August in the lunar calendar.
When the first rains of the season arrive, the Western region begins to submerge in water. This is also the time when locals immerse themselves in the silt-laden waters to harvest signature produce. Among them are water chives, a robust aquatic grass thriving in shallow waters. This wild plant requires no care, naturally flourishing on the water's surface and becoming a valuable source of income. Vast fields of lush green chives stretch endlessly, painting a vibrant natural landscape.
No one knows exactly when water chives first appeared or why they exist. Yet, every flood season, the vibrant green stalks sway gently in the water, as if beckoning. This is also when locals eagerly harvest water chives. These chives are known for their cooling properties, aiding in detoxification and heat relief, and are only available during the flood season – once a year. However, many have now adopted the 'artificial flood' method, pumping water into fields to encourage the growth of water chives. Off-season chive cultivation has become a significant source of income for the community.
The Water Chive Harvest Season
Western locals begin their water chive harvest early in the morning. They wade through silt-laden waters, carefully uprooting clusters of tender water chives. To ensure the chives remain intact, they gently shake the base to loosen the soft soil before lifting the plants. After harvesting, the chives are cleaned of excess mud. Once brought home, the chives are soaked in water for easier washing. Cleaning requires both effort to remove all mud and a gentle touch to prevent the greens from bruising.
Each hectare of farmland yields approximately 600kg of water chives. The selling price is around 15,000 VND per kilogram. Harvested chives are bundled into large batches and transported by boat to the shore. Every year, the flood season is seen as a time of abundance. Stories of livelihood are shared among locals as they navigate the waters.
Water chives are highly sought after, with strong demand, especially in eco-tourism areas. Diners enjoy fresh chives dipped in braised fish sauce, fish broth, meat broth, or cooked in sour soup. Despite their seasonal availability and value, this vegetable remains unfamiliar to many. Water chives have a sweet, mild flavor and a pleasant aroma. According to experience, the younger and larger the leaves, the more delicious they are.
According to Mytour.vn
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Reference: Travel Guide by Mytour.vn
Mytour.vnSeptember 17, 2024
