Khmer Cooking Herbs

ម្រះព្រៅ ក្រហម , a Khmer culinary herb. There are a few different varieties that is grown for traditional Khmer cooking as a condiment to garnish. They're the Rama, Krishna, Kapoor, and Vana. (Ocimum tenuiflorum) Krishna plant has dark purple leaves, stems, and blossoms. A native to Cambodia.  A perennial in a tropical and subtropical climate. Cold and frost sensitive.  Need well drained soil. Very sensitive to waterlogged soil.Suitable for container or in-grounds planting. Thrive in hot and humid conditions. Givens enough moisture In USDA zone 9a is key for it to withstand a full sun or partially shade in warm season.  (Ocimum tenuiflorum) Rama plant has green leaves, white-to-purplish blossoms. Have green leaves and stems. 

Bay Laurel ((Sweet Bay, is commonly used for cooking. Before and after trimming all of the sucker branches.  Bye bye crumbly dried Bay!! Welcome freshly picked 😁 Ill pruning the 4 unwanted branches off later, it'll  give me 8" of clearance  to create top and bottom  layers to my desire😁

ក្រូចឆ្មា, Calamondin (Citrus × Citrofortunella microcarpa). Container planting,  water as needed to keep the soil moist but not wet. Top soil surface  should be dry out between waterings. For the coverall healthy plant, mix  one part potting soil, one part compost, and one part perlite or vermiculite. Curling means soil is dry. Discolored leaves  means the plant is overwatered. 6-8 hours of direct sunlight is recommended. Fertilize quarterly. 6 months on average to have ripened fruits. Home remedy, mixed 1 Tbsp. epsom salts, 1Qt water. Feed 3 times a month. https://www.gardenguides.com/69372-bark-diseases-orange-trees.html http://ipm.ucanr.edu/PMG/C107/m107bpleaftwigdis.html https://www2.ipm.ucanr.edu/agriculture/citrus/asian-citrus-psyllid/ http://ipm.ucanr.edu/PMG/C107/m107bpleaftwigdis.html Citrus Greasy Spot The symptoms include leaves with yellow spots, raised brownish blisters, and eventually, black lesions that have a greasy appearance. Symptoms: Yellow leaf...

(Plectranthus Ciliatus)

(Plectranthus neochilus) July, 2021

(Plectranthus tomentosa) also known as Cuban/Mexican oregano, or Spanish Thyme.  The difference between the Khmer mint and  the "Cuban/Mexican Oregano" that I know of. Just thought 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 an old world/traditional  Mexican kitchen garden by the cooks themselves. A Khmer mint and a "Cuban Oregano". Vick plant, (Plectranthus tomentosa) is one with smaller leaves, rounded tips, with scallop margin is commonly grown in an old world/ traditional  Mexican kitchen garden. A more pungent aromatic scent that resembles Tiger Balm rubs, or Vicks VapoRub. Leaves are thinner,  pliable, and feels velvety soft. What we Khmer call 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. ...

(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.