Phak khi siat

            Glinus herniarioides

            Molluginaceae

            Phak khi siat (Phrae), phak khi khiat, phak i-sai (Central) (Kanchana Diwiset, et al., 1999, p. 135)

            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)

            Food: Lanna people use it to make kaeng with grilled fish. The taste is bitter.

The plant and root can be extracted to drink as a treatment for diabetes. (Kanchana Diwiset, et al., 1999, p. 135)

            All year round

            

Kanchana Diwiset, et al., comp. (2005). Phak Phuen Ban Phak Nuea. Kanchana Diwiset, ed. Nothaburi: Project for Text Development, Institute of Traditional Thai Medicine.