Thai Vegetables

A herb often seen in spicy soups and Northern curries. It literally means "European coriander", perhaps because it was brought from the Caribbean to Thailand by Europeans.

Used in stir-fries, in curries and in Kaeng type soups.

Used in curries, stir-fries, drinks and sweets.

Used in stir-fried dishes and Thai curries.

The sprouts that come up from the roots after the main cabbage has been harvested

Literally "white cabbage", it is often eaten in soups and stir-fried dishes but also raw, sliced very thin, with certain spicy noodle soups or raw with Nam phrik.

Eaten in soups, curries and stir-fries. Popular in Isan. It is popularly known as Phak phai (Thai: ผักพาย), not to be confused with Phak phai (Thai: ผักไผ่), the leaves of Persicaria odorata, another type of edible leaf.

Sugarcane, or sugar cane, are several species of tall perennial true grasses of the genus Saccharum, tribe Andropogoneae, native to the warm temperate to tropical regions of South Asia and Melanesia, and used for sugar production. It has stout, jointed, fibrous stalks that are rich in the sugar... more

This plant has medicinal value and it contains a compound named Barakol. The leaves, tender pods and seeds are edible, but they must be previously boiled and the water discarded. They are used in Burmese and also in Thai cuisine where one of the most well-known preparations is Kaeng khilek (Thai... more

Closer in flavour to garlic than onions. Used to season cooking and is used in stir fries such as pad Thai. Comes in green and yellow varieties.

Very large, mild tasting pale-green peppers which can be found in certain stir fried dishes or deep fried stuffed with, for instance, pork.

Various parts of the plant are used for food.

Purple yam is used in a variety of desserts, as well as a flavor for ice cream, milk, Swiss rolls, tarts, cookies, cupcakes, cakes and other types of pastries. In the Philippines, it is known as ube and is often eaten boiled, baked, or as a sweetened pudding called ube halayá; the latter is a... more

The leaves are eaten blanched as a dish with khao tom kui (plain rice congee). The taste resembles that of spinach and samphire.

The leaves and flowers of the neem tree (Azadirachta indica) are eaten blanched, often with Nam phrik.

Eaten raw with Nam phrik. Popular in Isan.

Used in curries, soups and salads.

Usually boiled pieces are an ingredient of a variety of desserts. Slices of deep fried taro are also popular as a snack.

The seeds of the Parkia speciosa (inside the pods) are usually eaten in stir fries.

The young shoots and greens are often eaten stir-fried or in certain soups.

In the Lao Isan culture of northeastern Thailand, the leaves are used in the preparation of kaeng no mai (Thai: แกงหน่อไม้, sometimes called kaeng Lao (Thai: แกงลาว)), after the ethnic Lao majority of northeastern Thailand, is a chili-hot tasting soup contained bamboo shoots, chilis, salt, and... more

In Laos, Cladophora spp. (ໄຄ [kʰáj] "river weed" or more precisely ໄຄຫີນ [kʰáj hǐːn] "rock river weed") are commonly eaten as a delicacy and usually known in English under the name "Mekong weed". The algae grow on underwater rocks and thrive in clear spots of water... more

Used in curries, stir-fries, soups, salads and sweets.

The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains soluble fiber. Pods are cooked, pickled, eaten raw, or included in salads. Okra may be used in developing countries to mitigate malnutrition... more

Asian mustard greens are most often stir-fried or pickled.

The small variety is most often eaten raw with Nam phrik. Popular is Tom chuet mara (Thai: ต้มจืดมะระ): bitter gourd in a clear broth, often stuffed with minced pork.

Young feathery leaves of the Acacia pennata tree which are used in omelettes, soups and curries. In Northern Thai cuisine they are also eaten raw as for instance with Tam mamuang, a green mango salad.

Eaten raw with Nam phrik. Popular in Isan.

Like other members of the Cucurbitaceae family, gourds contain cucurbitacins that are known to be cytotoxic at a high concentration. The tetracyclic triterpenoid cucurbitacins present in fruits and vegetables of the cucumber family are responsible for the bitter taste, and could cause ulcers in... more

Tindora (Luuk Tum Loong in Thai) is boiled and eaten with dipping sauce or stir-fried. They resemble cucumbers but are only 1-2 inches long. They can be found in Indian markets.

The large variety (Phak bung chin) is mostly eaten stir-fried or in soup. The small variety (Phak bung na) is generally served raw with Som tam or with Nam phrik.

In Thai cuisine, cabbage is often served raw on the side with Thai salads such as som tam or lap, steamed or raw with nam phrik, or boiled in soups and curries.

Eaten in soups, curries, stir-fries and also raw. This is one of the vegetables known as Phak chi lom, the other is Trachyspermum roxburghianum.

The leaves are a popular food item fermented with rice water as Phak sian dong pickle.

Man thet (literally meaning "foreign tuber") is popularly also known as man daeng (Thai: มันแดง; "red tuber"); boiled pieces are eaten as a snack or used as an ingredient for desserts.