On this page, we are starting to compile and share the various plants that we are gifted with, both cultivated and native wild plants that we can eat and/or use for other purposes.
Wild eggplant / Turkey Berry / Ma Keer
A typical wild edible plant in Southeast Asia, commonly used in Thailand on a side of fresh green accompanying a meal or in green curry recipes.
Edible white flower
A common recipe for this dish is a Dok Kae omelette. At L.E.A.H. we do a simple stir-fry on it’s own or with other greens, or add into soup just before turning off the fire when cooking and to blanch it lightly.
Edible yellow flower
Another wild and sometimes invasive small tree with edible yellow flowers. Similarly used like the Dok Kae in omelette, at L.E.A.H.’s plant-based kitchen we add it to soups, salad and stir-fry lightly.
Wild Morning Glory / Kang Kong/ Pak Bong
Edible leave shoots and flower
The leaves are usually stir-fry. The flowers are also edible with a similar umami flavour as the leaves. We have eaten it raw in salads or added to soup or stir-fry. There is a slightly slimy quality similar to the leaves.
Edible young leave shoots and pods
Edible young leave shoots