Khmer Cooking Herbs

ក្រូចសើច, Makrut Lime (Citrus Hystrix) is different than your regular lime. Kaffir Limes is one of the most sought after culinary herb in Khmer cooking. It's one of three basic must have herbs. It's like the Holy Trinity of the American Southern cooking, but in the Khmers version. Its aromatic zest and leave is harvested for Khmer cooking.  A native to Cambodia.    A perennial in a tropical and subtropical climate. I t's frost sensitive. Here in USDA zone 9a it's c old hardy 25°F. In cold wet regions, It can be winterize indoor where temperature drop be below 30°F. But I kept mine outdoors with only overhead protection in USDA zone 9a.  No need for water but keep soil semi damp in the winter months during dormant period.  Likes full sun. Need well drained soil.  There are three distinctive features that set Kaffir Lime apart from the rest of the citrus variety. A double jointed leaf, a Warts outer surface of fruits, and its gnarly thorns.  Home remedy,  mixed 1 T

ខ្ជាយ  (Boesenbergia Rotunda), also known as K'Chai,  Krachai,  Finger Root. It is one of the "holy trinity" spice in Khmer cooking. A native to Cambodia.  A perennial in a tropical and subtropical climate. It's frosted sensitive.  It can be winterize indoor where temperature drop be below 30°F. Keep soil dry during dormant period, and bring it outdoor after the last frost. Suitable for container plantings. I sowed rhizome 1" deep and exposed eyelet if it has them in well drained soil and water generously. Or without eyelets sowed 2-3" deep with a slightly dampened soil and let it be.   Love moist environment during growth season. Hot dry heat will burn foliage.   June 23rd,  2030 June 23rd,  2020 May 24th,  2020 September19th, 1919

វល្លិថ្នឹង, Lá Giang, River Leaf (Aganonerion Polymorphum)  growing wild and abundant in Cambodia. It is commonly used as a sour agent in a variety of Khmer dishes. River Leaf  tastes resembles those of Tamarind.  It is an indigenous food crops that is  valuable to the rural country folks.  These plants are abundantly and easily accessible in the rural country side, therefore, it is commonly used by the rural country folks. and a native to Cambodia. It's a perennial in a tropical and subtropical climate.  It's frosted sensitive.  Tender leaves and shoots is harvested for consumption. Used in Soups, Stews, Salad, and as wraps in dipping sauce (Khmer Pesto).  River Leaf is not widely commercialized  USA, and this reason  it is one that is nearly impossible to source.  This tropical creeper/climber vine thrive in a moist and humid environment.  Ideally in the range of 70-90°F. Dry heat will burn tender leaves,  even in a shaded area.  It needs to be winterize when temper

ដេីមកន្ត្រូប, Curry Tree (Murraya koenigii), a Khmer culinary herb.  A native to Cambodia.  A perennial in a tropical and subtropical climate.  It's frosted sensitive.  In USDA zone 9a I winterize them outdoor with overhead protection when temperature here is in the 20s°F. No need for regular watering but keep soil semi damp during winter or dormant period.  It's suitable for container plantings.  June 26th, 2022 August,  2021 ផ្លែកន្ទ្រោប Sept. 2018 ផ្សាំអោយបានតពូចច្រើន

ស្លឹកតើយ, (Pandanus amaryllifolius). Khmer uses its fresh extract in many dessert dishes for its aromatic and for food coloring. Pandan is a tropical plant that needs to be sheltered from a harsh afternoon sun and wind. This tender perennial plant is best grown in a protected area.  It’s a drought and frost tender, it will not survive dry conditions or low temperatures.  It needs weldrain soil. t needs to be kept moist during a  warm growing seasons and protect it from the cold. If the temperature falls below 55F°, it is best to be sheltered indoors for protection in cooler climates as it will get damaged with temperatures  55F° and below. Winterize indoors and placed it in a bright light location with filtered sun, close to the window. Reduce the amount of water when temperatures falls below 55F° or below. 

A Khmer culinary herb.  ម្អមក្ដាម or ម្អមស្រែ (Limnophila Aromatica). Commonly known as Rice Paddy.  A Store-bought herb meant cooking but I saved bottom cuttings for propagation. No more hour drive to Asian market for this herb. The Khmers used it to garnish just a handful of dishes known to be peasant style dishes.  In memory of my great-grandparents, a dish they called Drei-Gobb. A concoction of tiny fishes and shrimps dry rubbed with lemongrass paste. A consists of Lemongrass, Kaffir lime leave, Galangal,  Tumeric, hot chili,  and  garlic. Lastly,  Rice Paddy herbs for aromatic, and green tamarind as a sour agent, than wrapped in banana or Lotus leave and baked in hot ash/Amber. This cooking method requires no cookware. A native to Cambodia.  A perennial in tropical and subtropical climate. Frost sensitive. Hardy in USDA Zone 9a. Rice Paddy herb is an aquatic plant, and spread rampantly forming a mat of spreading stolons just below the marshy soil.   This whorled leaf plant

(Piper auritum) commonly called Hoja Santa,  Mexican Pepperleaf, Veracruz Pepper, Rootbeer Plant or False Kava. It's native name means "Sacred Leaf".   Hoja Santa is  a Mexican culinary herb. Tender leaves are thinly sliced use as topping, garnishing, and sauce. Or whole in conjunction with other herbs to season stews and soups. Same applications as us Asians with our lemongrass and Kaffir Lime leaves. To flavor and mask the strong odor of fish. Also use as wrap for bake, grill, or steam. As we Asians use banana and taro leaves. Or as westerners use aluminium foil. A tender perennial in USDA zone 9a. Need overhead protection. Keep soil semi-dry in the cold or dormant season. Love moisture in the summer months or growing season. Scented like root beer. Has a soothing sensation like pepper mint chewing gum when chew raw and fresh.  Has a slight spicy kicks, a reminiscent of a crossed between a Piper Betle and black pepper corn when chew. 

ជីរឆ្អាប, ឬ ជីរថ្ពាល់ត្រី​, ឬ ជីរដំឡូង, ឬ ជីរស្លឹកម្លូរ, Fish Mint (Houttuynia cordata). I have and grow different variations of Houttuynia genus in my garden for culinary purpose. I only became  aware of H. Cordata 'Rainbow in the modern U.S.. I'm not sure if it is natural or born out of hybridization for its ornamental foliage. But nonetheless, the taste,  scent, and other features are very much alike. Like all things I grow,  it's for my personal consumption.  H. cordata, or Fish Mint variety is a sister variety that is traditionally grown in Cambodia and its neighboring countries. And it is   well-loved among folks in the tropical regions of Southeast Asia  such as Cambodia,  Laos, Thailand, and Vietnam. There, only aerial parts is harvested for culinary purposes.  Tender leave and young shoots is harvested and is commonly used as a table condiment in an herb platter,  Salad, Wrap, and Sauce (a Khmer Chutney). In Khmer culinary it is primarily eaten raw and fresh in sid

ជីរឆ្អាប, ឬ ជីរថ្ពាល់ត្រី​, ឬ ជីរដំឡូង, ឬ ជីរស្លឹកម្លូរ. Fish Mint (Houttuynia Cordata & H. Emeiensis). I grow different variations of Houttuynia genus in my garden for culinary purpose. Which one is H. Cordata and which is H. Emeiensis?  Well, the two varieties have the same tastes and aromatic scents. But, they are different in size,  colors,  thickness in leaves,  and in their appearance. The one darker green with maroon colored band is a more cold hardy than the other.   Despite information found on the internet insists that they are the same plant, but, I  don't believe that the name (Houttuynia Emeiensis) is just a synonym of H. Cordata. There's not much information that differentiate between the two Houttuynia genus. My only way to differentiate the sister plants is by where it is commonly grown and cultivate for culinary use. Houttuynia emeiensis is named after the place where it was found. So, to my assumption based on what commonly seen in different parts of rural

ជីរបន្លា/ជីរណា, Culantro (Eryngium Foetidum) is  Khmer culinary herbs.  Used in Soups,  Salad, Stir Fry, and Sauce (Khmer pesto). Culantro is one of the most needy herb in my planter gardening in terms of watering and sunlight. Too wet will cause root rot and dies. In USDA zone 9a,  direct sun will burn the leave. A native to Cambodia.  An annual in tropical and subtropical climate. Frost sensitive. It will reseed itself under a suitable condition.  This toothed linear leafy plant is a shade loving plant.. 4282019 A must have in Khmer culinary.  

(Persicaria Odorata), a Khmer culinary herb.  The Khmers  uses it in Salads, Wraps,  Sauce (Khmer Pesto), or as a table condiments her platter for noodle dishes, and grilled meat of sorts.. An addition to my budget-friendly gardening. Propagating from kitchen scraps cutting.  (Persicaria Odorata) also known as ជីរក្រសាំងទំហំ, Hot Mint, Rau Ram. A native to Cambodia.  A perennial in a tropical and subtropical climate. It's frosted sensitive. It grows year-round in USDA zone 9a. It's an erected and upright plant with slender stalks, with swollen nodes. Can reach 2ft aboveground.  Leaves is oblong with maroon V shape marked center,  with short petiole. Like most mint plants,  this plant spread rampantly forming a thick mat of stolons about 3-4" below the soil surface.  It is a semi aquatic plant, can be found thriving a long fresh waterway, or a contant moist environment. It is a drought sensitive plant.