Header
search
Food name
Ingredient
Local Vegetable
Left
 
Menu
Main Page
Project Background
Type of Foods
   icon1.gif Aep Show/Hide content
   icon1.gif Chio Show/Hide content
   icon1.gif Cho Show/Hide content
   icon1.gif Kaeng (Curry) Show/Hide content
   icon1.gif Khio Show/Hide content
   icon1.gif Khua Show/Hide content
   icon1.gif Lap/Lu Show/Hide content
   icon1.gif Mop Show/Hide content
   icon1.gif Namphrik Show/Hide content
   icon1.gif Nueng Show/Hide content
   icon1.gif Ok Show/Hide content
   icon1.gif Pickling and Fermenting Show/Hide content
   icon1.gif Ping/Yang/Thot Show/Hide content
   icon1.gif Sa Show/Hide content
   icon1.gif Tam/Yam Show/Hide content
   icon1.gif Uk/Hum Show/Hide content
   icon1.gif Desserts/Snacks Show/Hide content
.................................
The Lanna Eating Culture
.................................
Acknowledgements
.................................
Links
Chiang Mai University Library in collaboration with Information Technology Service Center
 
 

Parsley


 
            Eryngium Foetidum Linn.
 
            Umbelliferae
 
            Parsley
 
            Phak chi farang, hom pom kunwa, phak chi doi (Northern) (Rattana Phromphichai, 1999, 7531) Mae lae do (Karen-Mae Hong Son) (Kanchana Diwiset, et al., 1999, p. 129)
 
            Exotic, biennial herb like coriander or parsley. Stem solitary. Basilar leaves, whorled, oblong-lanceolate, attenuated at base, serrate, 10-15 cm. long, 2-3 cm. wide; caulinar lleaves deeply dentate. Inflorescence of capitula, ovoid or cylindrical, 10-20 cm. high, greenish white, involucre of 5-7 bracts, narrowly lanceolate, spiny at the top, dentate, pungent odor; easily cultivated, especially in wet soil. (Rattana Phromphichai, 1999, p. 7531)
 
        
            Fiber, calcium, iron, Vitamins A, B1, B2, C, niacin and beta-carotene. (Phak Phuen Ban Ahan Phuen Mueang, 2007, 56) Both young and mature leaves can be eaten raw with lap of all kinds, but generally served to flavor cooked dishes such as kaeng khanun, yam chin kai, kaeng ho. In Nan Province, people love to add it to all kinds of dishes. (Rattana Phromphichai, 1999, p. 7531) It is also added to kaeng khae to enhance the smell. (Sirawit Chamrat, personal communication, June 18, 2007)
        
The leaves are pulverized to treat skin problems and swollen areas. It helps relieve pain from insect bites, headaches and food poisoning. (Phak Phuen Ban Ahan Phuen Mueang, 2007, p. 56)
 
             All year round
 
            

Kanchana Diwiset, et al., compilers. (1999). Phak Phuen Ban Phak Klang. Kanchana Diwiset (2nd ed.). Nonthaburi: Project for Text Development on Traditional Thai Medicine. (in Thai).

Phak Phuen Ban Ahan Phuen Mueang. (2007). Bangkok:Fa Aphai Co., Ltd. (in Thai).

Rattana Phromphichai. (1999). Hom Pom Khunwa. In Saranukrom Wattanathamthai Phak Nuea (Vol.14,p.7531). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. (in Thai).