Ingredient

Blumea leaves

The Aromatic Herb: Blumea Leaves

Blumea leaves, also known as sambong or lakad-bulan, are slender, elongated leaves with a vibrant green color and a distinct aroma. They possess a slightly bitter taste with hints of citrus and mint, and their delicate texture adds a pleasant crunch to dishes. These leaves are commonly used in Asian cooking, particularly in Filipino and Indonesian cuisines, to enhance the flavor of soups, stews, and stir-fries.

Garden vegetables and primary derivatives thereof› Leafy vegetables› Other lettuces and salad plants

Citrusy, minty, slightly bitter

Origins and history

Blumea leaves have a rich history in traditional medicine and culinary practices across Asia. Native to Southeast Asia, these leaves have been used for centuries in herbal remedies due to their potential health benefits. They are also deeply rooted in Filipino culture, where they are believed to have diuretic and anti-inflammatory properties. Blumea leaves are widely cultivated in tropical regions and are an essential ingredient in many traditional dishes.

Nutritional information

Blumea leaves are low in calories and rich in essential nutrients such as vitamin C, vitamin A, and dietary fiber. They also contain beneficial compounds like flavonoids and phenolic acids, which have antioxidant and anti-inflammatory properties.

How to select

When selecting blumea leaves, look for fresh, vibrant green leaves without any signs of wilting or discoloration. Avoid leaves that appear yellow or brown, as they indicate age or poor quality. Opt for leaves that are firm and crisp to the touch, as they are likely to be the freshest.

Storage recommendations

To prolong the freshness of blumea leaves, store them in a plastic bag or airtight container in the refrigerator. They can stay fresh for up to a week when properly stored. Avoid washing the leaves until ready to use, as excess moisture can cause them to wilt quickly.

How to produce

Blumea leaves can be easily grown in warm climates with well-drained soil and ample sunlight. They thrive in tropical regions and can be cultivated in home gardens or pots. Regular watering and occasional pruning will help maintain their growth and vitality.

Preparation tips

Blumea leaves are commonly used in soups, stews, and stir-fries to add a refreshing aroma and subtle bitterness to the dishes. They are often paired with seafood, poultry, or vegetables to enhance their flavors. Blumea leaves can also be used as a garnish or infused in teas for a fragrant twist.