Cha Plue
cha plue
Cha Plue
Other local names are Chaa Plue, Plue (Chantaburi), Plue Ling Nok (Chiang Mai), Pak Plue Nok, Pak Pu Nok, Plue Ling (North), Nom Wa (South), Pak Nang Lerk, Pak Elerd (Northeast)
 

Thais have known Cha Plue for generations. It is considered as both common vegetable and herb. Cha plue normally grow in area of houses or gardens.

Its young leaves are freshly consumed, for example, Miang Kum (northern style snacks), meat salad, Kao Yum (southern food), and various kind of curry.

As herb, spicy leaves stimulate appetite and reduce phlegm. Slightly spicy stems reduce phlegm in chest and throat, relief indigestion and diabetes, Nourishment, relief dyspepsia and serious diarrhea. Spicy fruits relieve phlegm in throat. It is also one of the ingredient of the medicine for curing asthma.

Precaution: Cha Plue fruits contain Oxalate substances. So, do not regularly consume.

General characteristic:

Perennial herbs, terrestrial vines or erect stems, 40-50 cm in height. Short and glossy leaves are near to tips. Aroma is unique. White and sepike-like flowers are terminal or axillary, become green when ripe.

Fruits are berry-like. Propagated by distributing scions and preserved stems. Preferably grown in moist and shady ground

cha plue
4 Jan 2001
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