Phak hueat

            Moraceae

            Phak hi (Northern), phak hueat, phak liap (Central, Southern) (Phak Phuen Ban Ahan Thai, 2005, p. 106) phak hueat, phak hi, phak hueak (Rattana Phromphichai, 1999, p. 5746)

            Deciduous tree, 8-15 m. high. Leaves simple, alternate, green, ovate, 6-7 cm wide, 7-18 cm. long, young leaves are pink or pinkish green, glossy with sheaths. Inflorescence, clusters, 4-5 mm. in diameter. Fruit green when young and purplish or black when mature, 2 cm in diameter. (Agricultural Extension Department, 2007)

            Calcium, phosphorus, Vitamin A. (Phak Phuen Ban Ahan Thai, 2005, p. 106). Young shoots and leaves are used as a vegetable in soup with pork or chicken or steamed to be eaten with namphrik or yam phak hueat. (Rattana Phromphichai, 1999, p. 5747; Sirawit Chamrat, personal communication, June 18, 2007)

Bark and wood are boiled to drink to relieve stomach ache, but it is not recommended for a mother with a baby who coughs a lot as it will worsen the symptoms. (Phak Phuen Ban Ahan Thai, 2005, p. 106)

Pharmaceutical Indications: It is used as an ingredient to treat mouth sores. (Rattana Phromphichai, 1999, p. 5747)

            

Agricultural Extension Department. (2007). Phak Phuen Ban. Retrieved 10 June 2007from http://singburi.doae.go.th/acri (in thai).

Phak Phuen Ban Ahan Thai (2005). Bangkok: Saeng Daet.. (in thai)

Rattana Phromphichai. (1999). Hueat, Phak. InSaranukrom Wattanathamthai Phak Nuea (Vol.11,pp.5746-5747). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. (in thai).