is an essential food for human beings. It is, in concern of nutrition, indicated
one of the five main groups of nourishing food. Thais are good at learning and
living with nature. Native vegetables are proudly considered Thai wisdom that
shows ability in a wise learning process to select nutritious vegetables for
their regular consumption. There must have been remarkable learning of nutritional
value of native vegetables and this is inherited to Thai descendants from time
to time. Native vegetables are, therefore, impressing Thai wisdom, which are
worth considering learning about and disseminate to the world's interest.
jeab morn, also
known as other local names; Ma koa kwai, Ma koa pama, Ma koa muen and
Ma koa lawo. Scientific name is Hibiscus Sabdariffa.
Its young fruits can be blanched,
steamed or burnt to prepare a side dish for spicy Thai chilli paste (Nam
Prik). To cook sour curry, young fruits are also used. Main ingredient
s is well-mixed chilli paste, comprising of chilli, salt, lemongrass,
turmeric, onion and shrimp paste. The chilli paste is then fried with
fish. When the fish is well done, young Okra fruits are put in and fill
some water. Then wait until it boils. Lime juice is added, followed by
the fish previously cooked. The result is a delicious dish of Thai sour
teaspoon of powdered okra fruits can be made herbal medicine for curing
peptic ulcer because there are pectin and mucilage which are useful for
relaxing acidulous stomach.
Herbage, 1-2 metres high with green,
rough, hairy and round stem. Single leave with serrated hand-shape is
7-26 centimetres wide and 10-30 centimetres long. Flowers are axillary.
Yellow petals with reddish purple base. Anther's claws are tubular. Flowers
are bisexual, both stamen and pistil are in the same flower, and self-pollination.
Dark green capsule like, long, slender
and pentagon shape raising upwards. Black seeds. One fruit has around