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  Re: [Aroid-l] Edible Araceae, Aroid art, Wild Bovines,
From: "Peter Boyce" <botanist at malesiana.com> on 2006.12.18 at 11:09:44(14961)
Hi Julius

Sorry for the rather fast reply this morning; was in a rush.

Aside from Schismatoglottis leaves, the young emerging leaves of Lasia
spinosa and the young inflorescences are both used here as a cooked veggie.
The young leaves are picked at c. 4 - 6 cm long are stir-fried with garlic
and ikan bilis in the same was as the ferns midin (Diplazium esculentum) and
paku (various fern spp. from Nephrolepis and Christella).

Schismatoglottis leaves that I have tried still leave a mildly tingling feel
in the mouth, especially in the soft palate and the back of the throat. I've
never tried them cooked but imagine that after cooking the tingling would be
much less, as is the case with Colocasia esculenta leaves and C. gigantea
petioles. The latter are sometimes added to bak ku teh, a rich soup made
from pig - every part of the pig (the uterus, ears and tail are my

A local Homalomena with a resinous mango-like smell is sometimes chewed to
freshen the breath (it is VILE...) and there are all manner of micro-uses of
aroids in various forms as medicines (especially terpenoid-rich Homalomena).

Moving away from aroids, another popular addition to ulam is the leaves of
several Begonia; all have a lemon-acid taste similar to that of rhubarb.


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