Wibowo Djatmiko ( Wie146 ) (CC BY-SA 3.0), Wikimedia Commons
Culinary Herbs & Leaves
Redflower Ragleaf
Crassocephalum crepidioides
Redflower ragleaf (Crassocephalum crepidioides), rau tàu bay in Vietnamese, is a stout upright herb reaching a metre, with a round or grooved green stem and thin, long-ovate leaves, toothed along the edge and deeply lobed towards the base. Pale pink flowerheads open in spring and summer at the shoot tips and leaf axils, and each seed carries a tuft of white hairs; it sets fruit in quantity and spreads readily. It springs up on cleared land, hill paths, forest edges and stream banks throughout Vietnam. The young shoots and leaves are eaten raw, boiled, stir-fried, cooked in soup or pickled, and are fragrant with essential oil.
- Origin:
- Vietnam
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1 varieties
Package type 25 kg BoxMOQ 2 boxes Log in for price 40 × 25 kg (1,000 kg) Log in for price
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