Sesbania grandiflora ดอกแค

$2.00

Culinary uses

The flowers of S. grandiflora are eaten as a vegetable in Southeast Asia, including Laos, Thailand, Java in Indonesia, Vietnam, and the Ilocos Region of the Philippines.

In the Thai language, the flowers are called ดอกแค (dok khae) and are used in the cuisine both cooked in curries, such as kaeng som and kaeng khae,and raw in nam phrik.

The young pods are also eaten. In Sri Lanka, agati leaves, known as Katuru murunga in Sinhala language, are sometimes added to sudhu hodhi or white curry, a widely eaten, thin coconut gravy, and are believed locally to be a cure for canker sores. In India this plant is known as agati (Tamil), agastya (Kannada), agise (Telugu), and both the leaves and the flowers have culinary uses.

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Description

It is a fast-growing tree. The leaves are regular and rounded and the flowers white or red. The fruits look like flat, long, thin green beans. The tree thrives under full exposure to sunshine and is extremely frost sensitive.
It is a small soft wooded tree up to 3–8 m tall. Leaves are 15–30 cm long, with leaflets in 10–20 pairs or more and an odd one. Flowers are oblong, 1.5–10 cm long in lax, 2–4 flower racemes. The calyx is campanulate and shallowly 2-lipped. Pods are slender, falcate or straight, and 30–45 cm long, with a thick suture and approximately 30 seeds 8 mm in size. Package have 5 seeds

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