Phak khi siat |
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![](images/en_science_name.jpg) | Glinus herniarioides |
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![](images/en_family_name.jpg) | Glinus herniarioides | |
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![](images/en_common_name.jpg) | Molluginaceae | |
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![](images/en_another_name.jpg) | Phak khi siat (Phrae), phak khi khiat, phak i-sai (Central) (Kanchana Diwiset, et al., 1999, p. 135) | |
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![](images/en_characteristic.jpg) | Creeping herb, each patch spreading out as large as a palm. Leaves tiny round, green when young, red when old. Flowers axillary, reddish white. Seeds break open when mature. (Kanchana Diwiset, et al., 1999, p. 135) | |
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Food: Lanna people use it to make kaeng with grilled fish. The taste is bitter. |
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The plant and root can be extracted to drink as a treatment for diabetes. (Kanchana Diwiset, et al., 1999, p. 135) | |
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![](images/en_season.jpg) | All year round | |
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![](images/en_title_reference3.jpg) |
Kanchana Diwiset, et al., comp. (2005). Phak Phuen Ban Phak Nuea. Kanchana Diwiset, ed. Nothaburi: Project for Text Development, Institute of Traditional Thai Medicine. |
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