Edible Convolvulaceae

Eating Convolvulaceae is potentially dangerous because of the extraordinary range of chemical compounds contained in these plants. While a few species are fodder plants eaten by livestock or wild animals, rather few species are eaten by humans. Only 2 edible species form a regular part of the human diet in developed countries. A few wild species may be eaten by indigenous people living close to the land. We do not advocate anyone eating Convolvulaceae as the risk of poisoning is very real. For more about the chemical properties of Convolvulaceae click here.
The 2 edible species are introduced here; the literature on sweet potato is vast and specialised, we merely provide a summary of what is known about this remarkable plant.

 Water spinach — Ipomoea aquatica

Vernacular names: kang kong; phak bung; ong choi;
The young shoot tips and leaves are eaten as a vegetable throughout tropical Asia and the plant has now been introduced to all countries with expatriate communities of Asian peoples.
For a selection of recipes using water spinach click here

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Sweet potato — Ipomoea batatas

photo here The underground storage roots are the principal edible part; these are cooked and eaten in many cultures around the world. Tender young shoot tips are also eaten, raw in salads or cooked, in Asia. For a selection of recipes using sweet potato click here.

References:

Eich, E. 2008. Solanaceae and Convolvulaceae: secondary metabolites, biosynthesis, chemotaxonomy, biological and economic significance (a handbook). Springer, Berlin. 637 pp.
Ochse, J. J. 1980. Vegetables of the Dutch East Indies. Asher & Co., Amsterdam.