The best water plants: Sabrina Hahn on how to grow stone cress, kangkong, water chestnut, Vietnamese mint

Water gardens are becoming more popular, particularly in large glazed pots and bowls. They are much easier to maintain than ponds and can be placed anywhere in the garden that receives some sunlight. If there is one common theme that will become dominant in 2025 it’s increasing biodiversity, with a focus on sustainability, concern for the environment, and encouraging wildlife and pollinators into gardens. The “edimental” trend — meaning edible and ornamental, and combining beauty and functionality with delicious produce in gardens — means more people are looking for edible water plants to combine with waterlilies and other ornamental water plants. Here is a few to try. Vietnamese mint Known as the laksa plant or rau ram, Persicaria odorata is a herb whose leaves are used in South-east Asian cooking, curries, salads and stews. It is incredibly easy to grow but likes to have its feet wet. It spreads easily, is mostly pest-free and requires half a day of sun. Stone cress Aethionema cordifolium is a happily growing and spreading salad plant with lush and attractive fern-like leaves. It has a pleasant mild flavour used in salads or as a garnish. A perennial plant, growing to 25cm x 30cm, with the dual purpose of being both a water filter for ponds and the perfect hiding spot for frogs, stone cress is high in protein, potassium, calcium, magnesium and iron. It can be used as a tea and eaten raw or cooked. Water chestnut The water chestnut (Eleocharis dulcis) is not a nut but rather an aquatic vegetable that grows in marshes, under water or in mud. It has stem-like, tubular green leaves that grow to about 1.5m. Once the corms turn dark brown, they are ready to be harvested. It’s easy to grow in a pond, a pot or even a bucket of water. Raw water chestnuts are edible and are slightly sweet and crunchy. The small, rounded corms have a crisp, white flesh and may be eaten raw, slightly boiled or grilled. Kangkong Also known as water spinach, kangkong (Ipomoea aquatica) is a semi-aquatic tropical plant grown as a vegetable for its tender shoots. The hollow cavity within the stem makes the plant buoyant, so it may need a wire frame to keep it upright. The vegetable is a common ingredient in East, South and South-east Asian dishes, such as in stir-fried water spinach. It is very easy to grow and loves the hot weather. Tip: Waterlilies prefer still water and deep pots, from 30cm to 120cm deep. They require four to six hours of direct sunlight to flower well. Three jobs to do now 1. Veggie gardens will need hand-watering every day in summer, and covering with shade cloth once temperatures are above 38 degrees. Tomatoes, capsicums and cucumber can get sunburnt. 2. Apply wetting agent to lawns that seem to yellow off — some areas may dry out and become water repellent. 3. Control the growth on wisteria by cutting back long tendrils that have grown over the past two months.