Talk:Tiliacora triandra

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[edit] Needs taxobox

This article needs a taxobox. Can a botanist supply? Badagnani 04:50, 5 February 2006 (UTC)

Done. Badagnani 00:30, 23 August 2007 (UTC)

[edit] In Vietnam

In Vietnam, lá sương sâm are not eaten but, rather, crushed and then squeezed in drinking water; the liquid is then allowed to stand and coagulate to make a green jelly, to which sugar is added for a dessert. Sương sâm dessert is believed, in terms of traditional herbal medicine, to have a cooling effect. —Preceding unsigned comment added by Thaiagu (talk • contribs)

[edit] Culinary Use

I have never seen bai yanang used in "keng no mai som" but in "keng no mai" yes, all the time. (although we may be thinking of the same dish, but different names) It really does not lend itself to thickening a dish, in "keng no mai" this is accomplished by using crushed sticky rice paste. It is my opinion that bai yanang helps to eliminate the bitterness found in bamboo shoots, although most of the bitterness is removed during the boiling of bamboo. Bluesleeper 03:45, 5 September 2007 (UTC)

Very interesting! What is the difference between "keng no mai som" but in "keng no mai"? The above comment about the herb's use in Vietnam does state that it thickens into a jelly, so are you sure it isn't used for this purpose in Lao cuisine? Do you know any older Lao ladies that you could quiz about this? Badagnani 06:56, 7 September 2007 (UTC)