Skip to content

A jungle salad II

November 21, 2012

Here is another Dokmai Garden ‘jungle salad’:

Ingredients: Peppery leaves of jungle pepper (Piper sarmentosum), nutritious leaves of Moringa oleifera, fruits and flowers of orchid ginger (Alpinia mutica), flowers and leaves of wild spider flower (Cleome gynandra), ginseng fragrant leaves of Eleutherococcus trifoliatus, sour fruits and shoots of bilimbi (Averrhoa bilimbi), the mysterious leaves of Phlogacanthus sp., red Thai holy basil (O. tenuiflorum cv ‘Kaprau’), flower of the Coelogyne fimbriata orchid and lettuce (Lactuca sativa).

Like last time we ate this salad with balsamic vinegar and olive oil. Aroi!

Text & Photo: Eric Danell

Advertisements
One Comment leave one →
  1. November 24, 2012 12:10 PM

    balsamic venegar and olive oil are best ingrident as nutritions for all sort of dishes.
    here we use balsamic venegar in many indian dishes.. olive oil is not so famoud.. they use ghee instead of olive oil & thats why indians r number one patient of heart disease in world..

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: