A jungle salad I
Hydroponic lettuce, cucumber and tomato from chemical production sites – the standard ingredients of a Swedish salad are good enough, but have you ever turned your eyes from the supermarket to behold the heavenly spheres?
How about an organic salad based on freshly harvested (30 minutes ago), tender, whitish-green young leaves of Saraca indica (Fabaceae) and its orange-yellow honey fragrant bloom, the tender leaves of sour tamarind (Tamarindus indica, Fabaceae), the royal flowers of whitish pink Bauhinia purpurea (Fabaceae), the cloves mimic ‘yira basil’ (Ocimum gratissimum, Lamiaceae), the camembert leaf (Acacia pennata ssp. insuavis, Fabaceae), the thick and crispy dry flowers of climbing ylang ylang (Artabotrys hexapetalus, Annonaceae), the soapy ylang ylang flower (Cananga odorata var. fruticosa, Annonaceae), the imperial flower of the shell ginger (Alpinia zerumbet, Zingiberaceae), the hickory-smoke-flavoured yellow flower of the purple ginger (Zingiber ottensii, Zingiberacae) and the modest but tasty young leaves of the kapok (Ceiba pentandra, Malvaceae)?
Zak and I are old-fashioned so we use Italian olive oil and balsamic vinegar to bring the planet’s true wealth into a swirl.
At Dokmai Garden we enjoy 350 species of edible plants and another 700 species of interesting plants. Living in the 21st century has its drawbacks such as the extinction of gorgeous fellow beings, but also allows a regular guy the joy of eating like a Renaissance prince.
A delicious jungle salad at Dokmai Garden, Chiang Mai, Thailand.
Text & Photo: Eric Danell