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The Lanna Eating Culture
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Acknowledgements
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Links
Chiang Mai University Library in collaboration with Information Technology Service Center
 
 

Mustard green


 
            Brassica Chinese JusL. Var. Rosularis Tsen & Lee
 
            Cruciferae
 
            Mustard green
 
            Phakkat khao, phakkat kai, phakkat khio Kwangtung, phakkat khio, phakkat dam, phakkat pong (Department of Agricultural Extension, 2007); phakkat tung (Chiang Mai, before blooming), phakkat chon, phakkat dok(Northern, when blooming).
 
            Cultivated, annual, green succulent stalk, slightly branching, 25-40 cm. high. Leaves simple obovate, 5-15 cm. wide, 15-30 cm. long with whitish green veins. Inflorescences of corymbs; flowers with 4-5 petals, small, yellow, 0.5-1.0- cm.; seeds globose, light to dark green, 3-5 cm. long with 2 rows of 20-30 seeds inside. (Kanchana Diwiset et al., 2003, p. 103)
 
        
            Calcium, beta carotene, A and C vitamins (Phak Phuean Ban A-han Thai, 2007, p. 68). Best when eaten fresh or quickly cooked (Thawithong Hongwiwat, 2004, 26). Young tender plants are used in “Lanna Cooking” “Saphak” or “Kaeng phakkat” with limonella. The flowering kind is used in Cho pakkat with tamarind (raw or in paste form) (Siwan Chamrat, personal communication, June 18, 2007; Amphon Moliphan, personal communication, June 26, 2007)
        
To treat cough or phlegm. (Phak Phuean Ban A-han Thai, 2007, p. 68)
 
            All year round.
 
            

Department of Agriculture Extension. (2007). Phak Phuen Ban. Retrieved
June 10, 2007, from http://singburi.doae.go.th/acri (in Thai).

Kanchana Diwiset et al. Compiler. (2005). Phak Phuen Ban Phak Nuea. Phennapha Sapcharoen, ed. 2nd ed. Nonthaburi: Traditional Thai Medicine Text Development Center. (in Thai).

Thawithong Hongwiwat. (2004). Saranukrom phak. 2nd ed. Bangkok: Saengdaet .(in Thai).

Phak Phuen Ban A-han Thai. (2005). Bangkok: Saengdaet.(in Thai).