អំពិលក្រហម / Red tamarind
អំពិលក្រហមជូរ / Red tamarind
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កញ្ឆែត, Mimosa Aquatica (Neptuniae Oleraceae)
(Neptuniae oleracea) locally called Aquatic Mimosa, Hạt Rau Nhút, Sensitive Plant, 水含羞草 is an indigenous food for the Khmers. My great-grandparents harvested the tender parts, eatten anyway he liked. Enjoyed it cooked or raw & fresh in an herbs platter, blanched, stir fry, soup, and stew. Preparation to be considered: Peel off the floating foam, soaking it in salt water for 10-15 minutes to wash. As this will help eliminating bacteria. Especially if you're planing on serving it raw & fresh. How to? Treat it as you would with other veggies. A native to Cambodia. A tender perennial in USDA zone 9a with overhead protection in winter months.
Reynoutria japonica) Japanese knotweed.
( Reynoutria japonica) commonly called Japanese knotweed. It is native to East Asia in Japan, China and Korea. Some Khmers called it ត្រកួនជូរ / DrawGuon Jew. Tge name is in reference to its sour taste, the Hollow and segmented stems. Synonyms: Fallopia japonica, Polygonum cuspidatum, is a species of herbaceous perennial in the knotweed and buckwheat family Polygonaceae. I grew up eating it in traditional Khmer cooking. Great for any sour dishes, and because of its natural sour tastes there's no need for the use of a sour agent. Japanese knotweed is a super cold-hardy plant with root systems will reach very, very deep beneath soil surface. Underground rhizomes stays dormant in cold winter. And young shoots emerges and spread rampantly and wildly in spring. Pot planting is highly encouraged. Elevate your growing pot above soil surface to create an empty space to allow airflow, to keep root systems to air-pruning itself and not to grow out....
វល្លិយាវ / Bai-Yanang (Tiliacora triandra)
Tiliacora triandra, in Khmer, it's called វល្លិយាវ "Voar yeav. " It is a climbing culinary plant with deep green leaves and yellowish flowers, can tolerate a subtropical climate.
គ្រាប់ត្រកួន Water spinach
ត្រកួនស្រែពណ៌ក្រហម. I let this wild red variety of water spinach multiply, and it came along quite nicely. The first batch of cuttings went in on July 13th, 2024, and by August 2nd, the planter looked much fully filled in. គ្រាប់ត្រកួន / water spinach seed.
(Opuntia Cacanapa) Nopales
(Opuntia Cacanapa) a spineless edible Prickly pear cactus, also Called Nopales. C an be grown asanornamental, or food, and commercial value. Nopal also has uses as a source of fibers for clothing and fodder for livestock. While nopal cactus can be grown from seeds, it is more easily propagated from cuttings. Nopal grows relatively quickly and requires little attention.This listing is for one non-rooted cutting, which is About size:three to four inches wide by five inches tall. Hardiness is down to about -20 degrees, USDA zone 5.Health Benefits of Nopal Cactus The pads and the pears are edible. The abundance of medical advantages that originate from nopales are basically inferable from its sustenance and vitamin content, which incorporates riboflavin, vitamin B6, copper, press, fiber, vitamin A, vitamin C, and vitamin K, calcium, potassium, magnesium, and manganese. Nopale is additionally an essential wellspring of certain natural mixes like phytochemicals and certain polysaccharides th...
Couve Tronchuda Beira Sea Kale
Couve Tronchuda Couve Tronchuda Beira Kale, Portuguese kale forms large, waxy mint-colored leaves on thick, fleshy petioles. The leaves form a very loose head. Harvest most of the whole plant, up to 7 lbs. The leaves are a favorite for Portuguese kale soup “Caldo Verde”. Beira is an easy-to-grow hybrid, both for spring and fall plantings. Direct seeding helps avoid tipburn. Great to juice! Makes a much more juice and is sweeter and milder as compared to curly kale.
