Botanical Name: Tiliacora triandra
A vinous plant found throughout Thailand and Vietnam where it used to make teas and refreshing iced drinks (Nam Yanang) soup bases (Kaeng No Mai, Samlar Machu) and a type of Jelly called Suong Sam. Essence is extracted simply by rubbing the leaves together in water until this turns deep green. Superior flavor and processing time than Mesona Chinensis, which is a plant in the mint family used to make Grass Jelly.
Plant Information or Specifications
Learn About Climate Zones
Learn About Propagation Methods
Customer Comments on Yanang
Create Your Own My Edible Backyard Page and your feedback will appear here.