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Home , Leaf vegetable, Tiliacora triandra

Asian and Asian

Acacia (Cha-ohm)

Common in Chinese , this is a that resembles a fern in appearance but with a very bitter flavor and pungent sulfur-like aroma when freshly picked and eaten. If consumed fresh, the aroma and bitter flavor of the Acacia leaf is most often reduced by adding a dipping sauce such as shrimp paste sauce. Generally it is cooked to provide mild flavored greens that are added as seasonings to eggs, omelets, stir-fried foods, or served as a side dish.

Cha Phlu Leaf = Bitter-Leaf-Chapoo (Piper sarmentosum)

A plant in the Piperaceaefamily used in many Southeast Asian cuisines. The are often confused with betel, but they lack the intense taste of the betel leaves and are significantly smaller. Asian people wrap beef in these leaves, while others chew them like gum.

Chinese Chives = Garlic Chives = Ku Chai (Allium tuberosum)

Thin, flat leaves with delicate garlic flavor. Flowers are edible and make a great addition to bouquets. The budded flower stalks are sold as "Gow Choy" in Chinese grocery stores. 90 days to harvest.

Chinese Celery-kinchay (Apium graveolens)

Apium graveolens to use its scientific name, is something we usually think of as a . However, the original wild celery had a number of more interesting uses, such as being made into garlands to be worn at funerals, or used as a pot-. The word celery comes from the Greek "selinon", which is how it is referred to in The Odyssey of Homer. According to The Oxford Companion to Food, the Chinese have been using celery since the 5th century AD. Chinese celery is quite different from regular celery, which is European in origin. (Chinese celery originated in a form of wild celery found in ). As the photographs illustrate, the stalks are much thinner (they are also hollow), and the color can range from white to dark green. Along with a different appearance, Chinese celery has a much stronger flavor. It is seldom, if ever, eaten raw, but is a popular addition to soups and stir-fries. Just chop up the entire plant and toss it in with other vegetables. Storage and Use: Chinese celery can be stored along with regular celery in the vegetable crisper section of the refrigerator, where it will keep for several days. Rinse before using.

Coriander Spicy Asian = Yan Sui (Coriandrum sativum)

A special selection of Coriander that is distinctively pungent and very slow to bolt. The fresh slightly bitter leaves are an indispensable ingredient of Chinese, Thai, Cambodian and Mexican cuisine.

Flowering Chives = Flowering Garlic Chives

Garlic chives and flowering chives are vegetables found in Asian markets that may not be familiar to westerners. The garlic chives cherished by many Southeast Asians are not the green leaves of garlic , but are a kind of leafy chives with a distinct garlic flavor. Not at all like a skinny, fragile-looking, rond-and-hollow stemmed chives sold in tiny bundles in western supermarkets and used sparingly as a seasoning herb in western cuisine, garlic chives are long (8 to 15 inches), flat and rather wide (1/4 inch) in comparison, and are usually sold in large bunches as they are frequently cooked as a vegetable on their own right (indeed, in parts of , they are known as "jewels among vegetables"). Of course, they also serve as a flavor-enhancing herb in a wide variety of dishes, from soups and to fish, meat and egg dishes. They are sometimes eaten raw, cut into inch-long segments, in salads and noodle dishes; or stuffed into dough mixtures to make Chive cakes for snacks and appetizers.

Galangal (Alipinia galanga)

it is native to Southern China and but was introduced to in the 9th century, almost 500 years before Marco Polo. It is widely used in Indonesia and Malaysia as a food flavoring and spice. It is a warming, digestive tonic with a stimulating and carminative effect on digestion. It promotes the secretion of gastric juices, aids peristalsis, and relieves gas in the gastrointestinal tract.

Ginger (young/old) (Zingiber afficinale)

It is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genius and family (Zingiberaceae). Ginger is native to and China. It takes its name from the Sanskrit word "stringa-vera", which means "with a body like a horn", as in antlers. Ginger has been important in Chinese medicine for many centuries and is mentioned in the writings of Confucius. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D. It was one of the earliest spices known in Western Europe, used since the ninth century.

Holy Basil (Mreas Prov) (Ocimum canum)

Famous holy herb, revered by Hindus and other Eastern religions, and grown around temples. Fresh leaves can be added to salads and other cold dishes. Distilled oil is an effective antibiotic and insect repelled. Medicinal : Aromatic and warming, benefits digestion. 90 - 100 days to harvest.

Hoary Basil = Sacred Basil (Lieng Leak) (Ocimum sanctum)

Zesty lime aroma. Adds an unique citrus flair to fish and salads

Lemon Grass (Cymbopogon citratus)

This aromatic grass is used extensively for flavorings and as a refreshing tea with soothing, anti-inflammatory properties. Just pick a leaf, shred lengthways to expose oil capillaries and pour on boiling water leaving to infuse for several minutes. A great addition to soups, for culinary use. 2- 3 months to bulk up before harvesting.

Long Coriander = Sawleaf Herb (Eryngium foetidum)

Popular Asian and Latin American culinary herb with the flavor of Coriander. Small and low growing with a rosette of toothed, lance-shaped leaves which can be preserved easily by freezing or drying. 75-90 days to harvest.

Mint (Mentha arvensis)

A zesty addition to salad mix. Medicinal : Leaves are used in tea to aid digestion. 60 days to harvest.

Maringa Leaf/Seeds (M'rum)

The Maringa plant is drought resistant and grows practically anywhere around the world. The leaves contain significant sources of minerals and A, B, and C. It also contains high levels of calcium, phosphorous, , protein, with low , and low carbohydrates. Its iron content is very good for anemia. The Maringa leaves are eaten as a leaf vegetable and can also be cooked in any various ways like that of . The roots can be pulled out and can be used as horseradish.

Pandan Leaf (Pandanus amaryllifilius)

A tropical plant in the screw pine genus which is known commonly as pandan and is used widely in Southeast Asian as a flavoring. The plant is rare in the wild but is widely cultivated. The leaves are the source of a well-loved flavoring that goes into a wide assortment of desserts and sweet treats. The juice extracted from the fresh leaves provides a natural green food coloring as well. Bai dteuy has an earthy fragrance and taste that enrich coconut milk and syrupy mixtures in the making of sweet foods.

Praew Leaf = Viet Coriander = Rau Ram (Persicaria odorata)

Chi Saing K'hum. Tropical perennial. Frost tender. Ht. 45 cm. Attractive small, creamy-white flowers in late summer on mature plants, but rarely in cold climates. Green narrow pointed leaves with a maroon V shape making near the base. Culinary, do not cook, add just before serving

Rice Paddy Herb (Ma-orm) (Limnophila aromatica)

It is a popular in Thai, Cambodian and Vietnamese cooking and is used in sweet dishes and sweet-and-sour dishes. Asian in origin, this herb is a member of the snap-dragon family of plants and is an aquatic plant grown in the flooded rice fields of Asia. With a lemony, citrus aroma as well as flavor, the Rice Paddy herb is a common spice used in Vietnamese recipes for seafood and fish soups such as Samlor Manchu Trey, a Cambodian soup.

Sesame Leaf It is unique Asian delicacy that taste similar to mint but with a slight nutty undertone. They can be prepared in many ways, but one common dish that uses sesame leaves is Korean kimchee. This light dish combines spicy flavors to make a unique sauce for the sesame leaves. It is relatively easy to prepare and can be served at room temperature or cold. Step 1 : Wash and rinse the sesame leaves in the strainer. Step 2 : In the small mixing bowl combine the garlic, soy sauce, chili powder, pepper, anchovy sauce, sesame oil and sugar. Mix until a paste-like substance forms. Step 3 : Layer the sesame leaves on top of each other. Evenly distribute the paste between the leaves. Step 4 : Place the leaf stacks in a container and put in the refrigerator for 12 hours. Step 5 : Serve cold or at room temperature with your favorite Asian entree.

Spring Onion (Allium fistulous)

Spring onions are a variety of green onion or scallion with a stronger flavor which packs a distinctive bite. They can be used in any recipes which call for green onions, ranging from salads to salsas and they can easily be grown at home; you can even use bulbs from the supermarket as a starter for your own spring onions. As their name suggests, these onions come into season in the spring. They look very similar to green onions except that their bulbs are larger and more defined. These larger bulbs have a concentrated onion flavor, although the greens are also strongly flavored as well.

Sweet Asian Basil (Neang Vorg) (Ocimum basilicum)

All the sweet group basils have aromatic scented leaves which give of a pleasant clove-like odor even when lightly touched. Popular in flavoring dishes, such as tomato salads, soups, bouillabaisse and especially pesto sauces in and pistou in France.

Turmeric (Curcuma domestica)

Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color. Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric was traditionally called "Indian saffron" because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye.

Yanang Leaf ( triandra)

A species of native to mainland and used particularly in the cuisines of northeast Thailand and . In the it is called bai yanang (literally "yanang leaf"), or simply yanang or ya nang. It is a climbing plant with deep green leaves and yellowish flowers. Culinary use : In the Lao culture of Laos and Isan (northeast Thailand), the leaves are used in the preparation of keng noh mai som (sometimes called keng Lao), a sour-tasting soup that also includes shoots, chilis, , citric acid, and sometimes also oyster mushrooms, straw mushroom, cha-ohm (acacia), or other ingredients. Generally the leaves are not used whole, but rather a juice (or extract) made from the leaves is used to make the broth, primarily as a thickening agent rather than for its flavor. This juice may be prepared from scratch, from fresh leaves, or purchased in canned form.

Baby Corn

Baby corn or candle corn is a cereal grain harvested early while the ears are very small and immature. It typically is eaten whole–cob included—in contrast to mature corn, whose cob is considered too tough for human consumption. Baby corn is eaten both raw and cooked. It is most common in Asian cuisine.

Bamboo shoots

Bamboo shoots are native to Asia. There are over 100 varieties of bamboo, but only about ten are grow for their edible shoots, which are harvested as soon as they appear above the ground. Bamboo shoots are wildly popular all over Asia but are gaining popularity in the West as well. Used in a variety of Asian dishes, they can be boiled sautéed or steamed; they work as a delicious side to any meat or fish. Bamboo shoots provide B6, carbohydrates, protein and are rich with fiber.

Banana flower

If you open the inside of a banana flower, you can see small flowers that would turn into bananas. The flavor is a little starchy and bitter, and is normally eaten as an complement to a dish as a side vegetable, often in salads. You can also fry or boil it. Along with dietary fibers, proteins and unsaturated fatty acids, banana flowers are also rich in vitamin E and flavonoids. They are part of many cuisines in the world.

Tip: when you cut the flower open, rub it with lime or juice and wrap with plastic to prevent oxidization

Banana leaf

Banana leaf is the leaf of the Banana plant. It is used for various functions, such as for decorative elements, wrappings, plate mat, and employed in cooking method.: as a plate to serve food in countries like India and Indonesia or as a natural food wrapper when Amok fish in Cambodia or Nasi Lemak in Malaysia. Banana leaves, though commonly thrown away, contain large amounts of polyphenols such as similar to those in green tea

Bilimbi (Averrhoa bilimbi)

This is essentially a tropical tree, growing best in rich and well-drained soil. It prefers evenly distributed rainfall throughout the year, but with a 2- to 3-month dry season. The main use of bilimbi fruits??? Is as an ingredient of pickles, sambals, chutneys and curries (it is especially popular for fish curries), to which they add a tangy taste. Slices of the fruit may be served with salads or chili as a side dish. Though bilimbi is low in calories, it is a good course of containing 30 mg of it per 100 g of pulp.

The bitter gourd ()

Looks like a cucumber but with ugly gourd-like bumps all over it. There are two varieties of this vegetable: one grows to about 20 cm long, is oblong and pale green in color. The other is the smaller variety, less than 10 cm long, oval and has a darker green color. Bitter gourd thrives in hot and humid climates, so are commonly found in Asian countries and . Bitter gourds are very low in calories but dense with precious nutrients. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high .

Bird's eye chili (Mixed) (Capsicum frutescence)

Bird's ey

Bird's eye chili or "Thai chili" is a of the species Capsicum frutescence, commonly found in South-. It can also be found in India where it is commonly used in cooking, salads in particular. It is also a main ingredient in Koch chi sambal (Malaysian dish), a salad made using freshly scraped coconut ground with Thai chilies and seasoned with salt and lime juice. Studies show that eating chili regularly helps keep your heart healthy by lowering cholesterol, keeping your blood pressure in a healthy range. Preventing diseases like arthritis and diabetes, and possibly cancer.

Chili pepper

Chili pepper is the fruit of plants from the genus Capsicum members. The term in, Malaysia and other Asian countries is just chili without pepper. Chili pepper plant leaves, mildly bitter but nowhere near as hot as the fruits that come from the same plant, are used in , in kimchee or cooked as greens.

Red chilies contain high amounts of vitamin C and carotene (provitamin A). IIn addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium and iron.

Chili (dried)

Chili (dried) : like cayenne pepper, red chili peppers are available throughout the year to add zest to flavorful dishes around the world and health to those brave enough to risk their fiery heat. This is the plant that puts fire on your tongue when you eat spicy Mexican, Indian, or torrid Thai food.

Red chili peppers are a very good source of , vitamin C and dietary fiber. They are also a good source of iron and potassium.

Chives Broad Leaf (Allium schoenoprasum)

Sweet, mild-onion flavored chives are fresh top greens of lily family vegetables. The leaves are round and hollow, similar to onions, but smaller in diameter. Chives are one of the most sought after ingredients used for flavoring and garnishing recipes in many parts of the world, especially in the French and Mediterranean cuisines. They have subtle onion flavor, besides imparting bright green color to the recipes.

Young coconut

Primarily used for the benefits of the water alone and consumed as a daily beverage. However, it is not uncommon to see the meat removed and mixed with the water for a textured drink or in a . Nutritional facts: rich in potassium, no cholesterol, less fat than whole milk, natural sugars in small amount and very little sodium, Lotus Leaf

Lotus is widely grown in South East Asia as an ornamental plant as well as for food and medicinal herbs. Lotus leaves are often used as a fragrant wrap for rice dish, such as sticky rice and fried rice.

As a medicinal herb, fresh lotus leaves are often used to relieve sunstrokes, to cure nasal bleeding.

Lotus Rootlet

Lotus rootlets are often pickled with rice, sugar, chili and/or garlic. It has a crunchy texture with sweet-tangy flavors. In Asian cuisine, it is popular with salad, prawns, sesame and coriander leaves. Lotus roots have been found to be rich in dietary fiber, vitamin C, potassium, vitamin B6, phosphorus, copper and manganese.

Another way that you can sometimes find lotus root prepared is as pickled lotus rootlets

Luffa Acutangula or Angled Luffa

Small (less than 6 inches long) young luffa gourds are used as a vegetable either prepared like squash or eaten raw like cucumbers. Excellent in stir fry dishes, clear soups, tempura cooking and as a substitute wherever cucumber or zucchini are used. Very long (45cm+) slender fruit with prominent ridges and best grown overhead or on a trellis where the fruit can hang down to achieve their full length.

Some varieties are sweeter than others, particularly of the smooth type. Bitter types should not be eaten, as some poisonous properties have been reported.

Pea eggplants

Pea eggplants look like green peas clustered together like grapes with short stems. The pea eggplants are not widely available in the US. However, they are now found in some farmer's markets and, if you live in warm climate like southern California or Florida, you can grow these in your yard. The bush is quite large, taller than a man. The two primary ways they are eaten are fresh, in chili sauce and cooked in curry. Pepper Corn (Piper nigrum)

Pepper Corn is the fruit of Piper nigrum, an evergreen climbing vine native to the jungles of India: Black, white and green pepper corns are all products of the same plant but each is harvested and handled differently. Green pepper is harvested when the berries haven't ripened and are bottled in brine to preserve them. These make a wonderful pickle to serve with plain rice and yogurt. The green peppercorns have a fresh flavor and are less pungent. Piper Nigrum is used to treat asthma, cough, diarrhea, fever, gas, gastric ailments, hemorrhoids and indigestion. It can also help treat chronic rheumatism and obesity. Externally, it can be used to treat boils and other skin diseases.

Round Eggplant (Kermit) (Solanum melongena)

Kermit' is a hybrid version of Thai round eggplant. It produces small round fruits, only about 1 ½ in diameter. As you can see, the skin is a swirled green and white. I have not tried these yet, but I'm told you can eat them fresh or cooked.

Eggplants are a good source of dietary fiber and contain appreciable amounts of potassium, manganese, copper, Vitamin B1, B6 and foliate. Scientific studies have concentrated on the high content of important antioxidants and free radical scavengers. Eggplants are considered very well for both anti-cancer and anti- cholesterol considerations.

Sesame Seeds (Sesamum indicum)

One of the first oil seeds known to humankind, sesame seeds are used in culinary as well as in traditional medicines for their nutritive, preventive, and curative properties. Its oil seeds are sources for some phyto- nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins and dietary fiber with potent anti-cancer as well as health promoting properties.

Sesame seeds have delicate nutty flavor. Their flavor indeed becomes more pronounced once they are gently roasted under low flame just for few minutes. Sesame contain more of unsaturated hence should be stored in airtight containers to avoid them turn rancid. At home, place them in cool dark place. Properly stored dry seeds generally stay fresh for several months.

Tamarind (Tamarindus indica)

Delicately sweet and sour, tamarind is one of the most sought after ingredient in Indian and south-East Asian curries as well as in vegetable and lentil recipes. Fruit are bean-like shaped pods with a cinnamon brown to clay colored external appearance. Inside the pods, the fruit's flesh is tender, succulent and green with a highly acidic flavor when young. Its underdeveloped seeds are soft and white. The flesh begins to dehydrate to paste form and takes on the cinnamon appearance of the pod while also losing its acidic punch and becoming sweeter. It is at this stage of maturity that it is mosoften used for culinary purposes.

Taro Taro root is often substituted for a potato in many recipes, at it is also a starchy vegetable. According to Food Reference, taro roots take on a "nut-like flavor when cooked." There are multiple nutritional benefits to the taro root, including the caloric content and the fiber content. Taro is high in a few vitamins that are important for the body (vitamins C, E, B6) as well as minerals like magnesium and phosphorus, this vegetable is native of the South East Asian region and is believed to be one of the oldest cultivated root-vegetable.

Water Spinach Bamboo Leaf or Water Convolvulus

Morning Glory (Ipomoea aquatic): the plant is upright and leaves are bamboo leaf shape, tender texture and few fibers, delicious taste and fast growth. Water spinach has a similar flavor and succulent texture to common spinach, with mild, nutty undertones. Its young shoots and leaves are preferred to mature leaves as they are texturally more tender and sweeter in taste. In much of southeastern Asia, water spinach is considered a tonic as certain species contains several vitamins, including A, B, C, E, and ―U‖ (S-methyl- methionine). It is used to

Winged bean

Winged bean is a tropical plant and grows vigorously in warm climates. The plant produces pea-like beans with four winged edges. Almost every part of this unique plant is tasty and edible. The fresh young pods are similar to green beans with a chewy texture and a slightly sweet taste. When cooked, the leaves taste like spinach and the flowers like mushrooms. The firm-fleshed roots have a nutty flavor.

Yam/Sweet Potatoes

On the outside, sweet potatoes and yams look quite similar, but the two vegetables pack an extremely different nutritional punch on the inside. In fact, the is a member of the morning glory family, while the yam is a member of the lily family. Sweet potatoes have been classified as an "excellent source of vitamin A" and "a very good source of vitamin C,"Sweet potatoes are an excellent source of manganese, delivering 50 percent of your recommended daily allowance in just a one-cup serving

Yard long bean (Vigna sesquipedalis)

Yard long beans are also known as Chinese Long Bean. It is a vigorous climbing annual plant and this plant produces long pods which range from 14 to 30 inches, 60 days after sowing. The pods hang in pairs which should be picked for vegetable uses before it is matured. They are very good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, in addition to this it is a very good source for vitamin C, foliate, magnesium, and manganese. They are at their best when they are young and slender and are mostly used in Chinese cuisine.