Gigantean

            Araceae

            Tun (Northern); Hua khun, Khun (Central); O-dip, Ok-dip (Southern); Kradat khao (Kanchanaburi); Bon (Prachuap Khirikhan); Ka-o-khao (Chumphon). (Kanchana Diwiset, et al., 1999, p.57)

            Erect tuber, white perennial. Leaves ovate peltale, cordate at the base, waxy green, 16-17 in wide, 11-19 in. long; lanceolate. Leaf stems are dusted with powder and crisp with water. Flowers spipdix momoecious enclosed in the spathe or longer than it, with staminate flowers above the pistillate flowers, whitish. Berry glossy green. (Kanchana Diwiset, et al., 1999, p. 57)

            Fiber, calcium, phosphorus, iron, Vitamins A, B1, B2, and C, Beta carotene, niacin. (Phak Phuen Ban A-han Phuen Mueang, 2007, p. 41). Leaf stalks and young leaves can be eaten fresh with nam phrik, spicy soup, somtam, lap or yam or made into a dish of kaeng som, kaeng khae, coconut milk based curry. (Department of Agricultural Extension, 2007). Lanna people make a spicy soup with fish in it or use it in Kaeng khae or Khua khae.

It’s mild and cool taste can relieve body heat when eaten in the summer. (Department of Agricultural Extension, 2007).

            All year round

            

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

Kanchana Diwiset, et al., Compiler. (1999). Phak Phuen Ban Phak Klang. Bangkok: Text Development Project: Institute of Traditional Thai Medicine. (in Thai).

Phak Phuen Ban A-han Phuen Mueang. (2007). Bangkok: Fai Aphai Co., Ltd. (in Thai).

Thawithong Hongwiwat. (2004). Encyclopedia of Vegetables. 2^nd ed. Bangkok: Saengdaet. (in Thai).