Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
9 minutes ago, Tropicalsenior said:Thanks. I also have a tumeric plant in a pot on my patio. I use the rhizome all the time but I had no idea that the leaves were also edible.
They're a little tough - but they're not uncommon in Indonesian stews/curries. They're typically added whole and then removed later. They're used in the woku (as well as pandan leaf which I can get frozen) and the original North Sumatra rendang.
You can also slice it thinly across the grain to make it edible.
7 minutes ago, Tropicalsenior said:Thanks. I also have a tumeric plant in a pot on my patio. I use the rhizome all the time but I had no idea that the leaves were also edible.
They're a little tough - but they're not uncommon in Indonesian stews/curries. They're typically added whole and then removed later. They're used in the woku (as well as pandan leaf which I can get frozen) and the original North Sumatra rendang.
By liuzhou,
By liuzhou,
