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Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
Sesbania flowers are small, edible flowers. They are usually yellow in color, and may bear brown or purple dots or stripes, depending on the variety. The flowers are found on the ends of plant stalks, which also bear oval leaves that close at night. The flowers grow on small alternating stalks off the larger stem, and are found in groups of 5 to 12 blooms. Each flower has soft, delicate petals and grows to around 1.2 centimeters in length. They have a slight crunch when eaten raw. They taste sweet, reminiscent of peas.
Seasons/Availability
Sesbania flowers are available in the winter months.
Current Facts
There are several types of Sesbania flowers, which belong to the Fabaceae or pea family. Sesbania flowers are botanically classified as Sesbania bispinosa or Sesbania javanica Miq, Sesbania cannabina, and Sesbania aculeata. They should not be confused with the Agathi or Hummingbird flower (Sesbania grandiflora or Dok Khae), which is white and larger in size. Sesbania flowers are commonly used as a vegetable in Thailand, Vietnam and Cambodia. In Thailand, they are known as Dok Sano, and are commonly found in home gardens and local markets.
Nutritional Value
Sesbania flowers contain protein and fiber, as well as the minerals calcium, magnesium, iron and sodium. They contain vitamin A, vitamin B, and vitamin C. Studies have shown that they have antioxidant properties.
Applications
Sesbania flowers make an attractive addition to any dish. They may be eaten raw in salads, boiled or steams, and cooked in stir fries, soups and curries. They are commonly used in Asia alongside eggs, such as in omelettes. They add a subtle sweet pea flavor to the dish. They are commonly paired with other flavorings such as fish sauce, onions, shallots, lime juice, and cilantro. They are also used in a Thai dessert called kanom bua loi, balls of rice flour cooked in coconut milk. Store Sesbania flowers in a loose plastic bag in the refrigerator, where they will last for up to a week.
Ethnic/Cultural Info
Sesbania flowers are used medicinally in several cultures. In India, Sesbania flowers and leaves are used in poultices. They may be decocted and used for internal ailments, and are said to have inflammatory and antibacterial properties. They are said to be useful in the treatment of tumours.
Geography/History
The exact origins of the Sesbania plant are unknown. It is native in many parts of Asia and North Africa. It grows in tropical and monsoonal areas, and can also be found in parts of South America, Europe, and the United States. It is most commonly used as a vegetable in Asia.
