Khmer Cooking Herbs

(Mentha Gracilis) a hybrid mint  commonly known as ជីរអង្កាមដើម, Húng cay, Gingermint. It is a naturally occurring sterile hybrid of (M. Arvensis and M. Spicata). It is a well-love herb among the Southeast Asians communities, in an herb platter, Salad, Khmer sauce/salsa,  and in a variety of soup dishes as garnish. Leaves is elongated and is a much more delicate than other mint variety. It is only sold at Asian specialty  markets. My very own hybrid. 

(Plectranthus Amboinicus) Also know as  Mexican/Cuban oregano, or Spanish Thyme, or in Khmer, ជីរត្រចៀកជ្រូក, or ជីកំប៉ុង.  The difference between the Khmer mint and  the "Mexican/Cuban Oregano", do you see the differences between them? Just wanted to share pictures of a side-by-side comparison of the two culinary herbs with much confusion on its ID found on the internet.  Our Khmer old world/traditional and what is grown in a old world/traditional  Mexican kitchen garden by the cooks themselves. A Khmer mint and a "Mexican/Cuban Oregano" side-by-side.  What we Khmers known it as "ជីរត្រចៀកជ្រូក", Khmer Mint  (Plectranthus Amboinicus) is the one with bigger leaves,  sharp toothed margin with pointed tip is native to and traditionally grown in Cambodia.  With the least pungent, a more softer and sweeter aromatic scent. Leaves are more plump and stiff, succulent and crisp,  and feel a bit on the rough side.  Vick plant, (Plectranthus...

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 ...

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,  ...

ដេីមកន្ត្រូប, Curry Tree (Murraya koenigii), a Khmer culinary herb.   កូនដើមកន្ទ្រោប ស្លឹកក្លិនឈ្ងុយ 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.  ភាគច្រើនស្លឹកតើយត្រូវបានយកទៅកែច្នៃផ្សំជាមួយនឹងរូបមន្តភេសជ្ជៈ បង្អែម នំ ឬចំណីអាហារផ្សេងៗដើម្បីយកក្លិននិងពណ៌។ ម្សៅស្លឹកតើយពីខាងយើងជាផលិតផលសរីរាង្គ ពុំមានប្រើស...