Khmer Cooking Herbs

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 ...

(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...