Trang Gia Chnh Nấu Chay

Sưu Tầm Từ Cc Trang Web Bạn Do Phật Tử Khắp Nơi Gởi Về.

Chng Ti Xin Chn Thnh Cm Ơn Qu Vi

Tn Rau Quả ,Gia Vị Anh Việt

Nguồn :http://www.floraexotica.ca/Vegie.htm


Vanilla Orchid, Vanilla Plant
(Va Ni) - Vanilla planifolia, Vanilla fragrans
This plant originates in central America, where the Aztecs used it to flavor their chocolate drink 'Xoco-latl'. This is the only orchid that can produce edible fruits: the vanilla beans are used as a spice. Vanilla is the key ingredient in frozen desserts, yogurt, baked goods, candies,  beverages.

Vanilla plant grows well as an indoor houseplant: it does not need direct sun light.

Melia Azedarach    Gymnema, Gurmari, Gurmarbooti, Gurmar, Sirukurinjan, meshasringa,  mesbasringi (Gurmar: means 'Sugar-destroyer' in Sanskrit)-
(Kim Thất Tai, Tiềm Vĩ Phong, Cy Trường Sanh) -
Gymnema sylvestre

Gymnema sylvestre is a woody, vine-like plant, which climbs on bushes and trees. Easy to grow as a houseplant or in the garden.
This herb is native to the tropical forests of India and Southeast Asia, where it has been used as a naturopathic treatment for diabetes for nearly two thousand years.  Root powder is used in treating snake bites.When chewed the leaves have the remarkable property of abolishing the ability to taste sweet and bitter substances for upto 15 minutes. Gymnema leaves, extracted or infused into a tea, suppress glucose absorption and reduce the sensation of sweetness in foods. More details:

Ceylon Cinnamon, True cinnamon
(Quế) - Cinnamon zeylanicum, Cinnamomum verum
Cinnamon is native to India and Sri Lanka. The ancients used cinnamon as a medicine, a perfume, a flavoring spice and extensively as a preservative; cinnamon is an extremely potent antibacterial/antifungal.

Salad Pepperomia, Vietnamese Crab Claw Herb
(Rau Cng Cua) - Peperomia pellucida
A small plant with bright green heart-shaped shiny succulent leaves used in salad. The best salad plant ever! The whole plant's foliage (all leaves and branches) is washed and tossed into salads. Goes well with any of your favorite salad dressing.

Fast-growing. Prefers shade. You only need to buy the seeds or plants  once: the plant is self-seeded in warm area. In cold area, collect seeds for next year's sowing. 


 Lemon Grass (Xả) - Cymbopogon citratus

This tender perennial is a grass that can be brought inside to make an interesting house plant. The arching leaves are sturdy, aromatic when crushed. Used in many Thai and Vietnamese dishes.
Tonkin Jasmine, Tonkin Creeper, Pakalana vine, Telosoma
 (Thien Ly') - Hardy to zone 10
Telosma cordata, Cynanchum odoratissimum, Telosma minor, Pergularia minor, Oxystelma ovatum, Telosma odoratissima, Asclepias cordata, Pergularia odoratissima

These fragrant flowers are used in making 'leis' in Hawa. Evergreen woody twiner vine, grows to 10 to 20 feet tall (3-6 m) outside, but averages about 3 feet in container; opposite heart shaped leaves with long petioles. Flowers are strongly scented, cream to yellow to orange flowers with greenish center and throat. The flower buds and young leaves are edible.
Pandan Plant (L Dứa) -
Pandanus Amaryllifolius, Pandanus odorus, Pandanus odoratissimus

This plant has a very nice scent. It is widely used in South Asia to give scent to sweet rice and other desert dishes. Before cooking, just add one leave to your steamed rice and the rice will become fragrant, even more fragrant than jasmin rice!


Okra (Đậu Bắp) - Abelmoschus esculentus, Hibiscus esculentus

This plant grows to 5 feet high, producing pretty yellow flowers resembling a hibiscus flower. Crunchy fruits are used fresh or cooked in many dishes.

Red variety has red stem and unusual red fruits!


Stevia, Sugar Leaf (Rau Ngọt) - Stevia rebaudiana 
A super-sweet herb that is hundred times sweeter than sugar with no calories ! A native perennial from Paraguay, the leaves of this herbs have been used as a natural sweetener there for centuries. Widely used in food industry in Brazil and Japan to sweeten sodas and baked goods.
Lemon leaf, Sour Leaf, Leaf Sorrel, Common Sorrel, Oseille (Rau Chua) -  Rumex acetosa
A hardy perennial herb with a good sharp lemon flavour . Very early, one of the first crops in Spring. Used in various kinds of Vietnamese Spring Rolls to replace Star Fruit slices. Very easy to grow, producing rosettes of bright green leaves - great in salads, also very good cooked in soups and sauces. The plant contains oxalic acid, which is an active medicinal ingredient.
Bitter Leaf, Bitter Herb (Rau Đắng)
Bacopa monnieri

An aquatic medicinal herb with an extreme bitter taste. Leaves are fleshy, small. Used fresh in dipping sauces, or cooked in soup, or boiled. This fast-growing plant is very easy to grow in pot or in a water garden. It is also used as an oxygenating plant in aquariums, partially or totally submerged. Link to medicinal properties of this herb:
Asparagus Bean, String Bean (Đậu Đũa)- 
Vigna unguiculata var sesquipedalis

Very popular in Oriental cuisine, this vegetable produce stringless 1-foot long beans that dangle on the vine like pairs of chopsticks. Large violet flowers. Excellent for salad, stir-fried, or Thai curry dishes. Try this beautiful crop in your garden this year!
Grape Tomato (C Nho)- a
New variety with superior taste and thin skin, thick flesh, much better than cherry tomatoes.

Water Spinach, Kang-Kong, Pak boong, Ong Choy, Kalmua  (Rau Muống) 
Ipomoea aquatica
Water spinach is an herbaceous aquatic or semi-aquatic perennial plant of the tropics and subtropics. It has a creeping growth habit but may grow erect in water. This cultivar is Ching Quat, also known as green stem water spinach, has long leaves and white flowers and is usually grown in moist soils. (Pak Quat, also known as white stem water spinach, has arrow-shaped leaves and pink flowers and is grown in aquatic conditions, similar to rice). Almost all parts of the young plant tissue are edible, but the tender shoot tips and younger leaves are preferred. Used in delicious stir-fried dishes, either with garlic or fermented bean-curd. Link to recipes:


Eggplant stems and caps are cut off, halved lengthwise, brushed lightly with oil, and grilled until tender.  It combines well with other vegetables in sauts and casseroles. For kabobs cut into chunks and put on skewers. Various types of pickles are made depending on the country. Japanese submerge pieces into miso a soybean paste- for three or four months.  Eggplant chunks can be dipped in a tempura batter  (flour, sugar, salt, egg, water) and deep-fried. Eat with a shrimp cocktail sauce for a great treat.


  Bitter Melon, Foo Gwa (Khổ Qua) - Momordica charrantia
The vine is very decorative with bright green serrated leaves and numerous yellow, scented flowers. The melon has an interesting look, about 6 to 12 inches long, with a bitter taste that can be reduced when preparing. 
Fuzzy Squash, Mao Qua (B Đao Chanh) - 
Benincasa hispida var. chieh-gua
Fast-growing vine with orange-yellow flowers followed by edible fruits. Used in soup and stir-fried.
Winter Melon () - Benincasa 'Winter'
Fast-growing vine with giant fruits. Used in soup and in making candies.
Lufa (Mướp Kha) - Luffa acutangula
Vine with dark green leaves and yellow flower. Fruits have White, fragrant flesh, used in stir-fried dishes or soup.

Lufa (Mướp ) squash like fruits. Slice Luffa into 1 pieces and stir-fry with Tofu  or simply stir-fry in butter by itself or with other vegetables.  Be careful not to overcook as it will become mushy.


Bottle Gourd, Ornamental Gourd (Bầu Nậm, Bầu Hồ L) - 
Lagenaria siceraria

This fast-growing vine can quickly cover a trellis or any structure you want to hide (an unsightly wall, storage shed). At the end of the season, you will be rewarded with decorative gourds dangling on the vine. This gourd is expensive and not usually found even in Oriental markets. Delicious in stir-fried dishes, soup, or steamed.
Ceylon Spinach, Vine Spinach, Malabar Spinach (Mồng Tơi) (Saan Choy)- Basella rubra, Basella rubra var. rubra
This tropical spinach is highly nutritious, easy to grow, and decorative. Does not bolt even under extreme July heat. The vine has bright purple color with green succulent leaves. Well-fertilized vines produce palm-sized leaves throughout summer for use in salad or soup.
Ipomoea batatas (Rau Lang, Đọt Lang) -  
This sweet-potato vine produce abundance of new growth and young leaves for cooking. This foliage is used (boiled or steamed) in many countries. At the end of the season, dig out the sweet potatos for baking or deep-fried.
Chili Pepper, Piment (Ớt T-hon)- Capsicum
These varieties are well suited for our short summer. The red fruits are intensively hot. The super dwarf variety can also be grown as a bonsai on your kitchen counter, a convenient living spice rack!

Varieties available: Dwarf, Superdwarf, Buddha-Hand 


  Amaranth (Rau Dền)- Amaranthus rubra
This colorful vegetable makes nice decorative plants in your garden. Bright green leaves have contrasting red spots. Used steamed or boiled.
Chinese Mustard, Mustard Green, Gai Choy (Cải Xanh)- This popular Oriental leafy vegetable is the same plant used in Europe to make mustard. With a mild peppery taste, the leaves are steamed, stir fried, or used in salads. Hotter varieties are used for pickling.
Oyster Herb, Oyster Plant, Boatlily (Cy Lẻ Bạn, Lảo Bạn, S Huyết)- Tradescantia discolor, Rhaeo discolor 
Leaves are sword-shaped, erect, dark green above and deep purple underneath. Interesting flowers: small, white, three-petaled, crowded into boat-shaped bracts borne down among leaves. Used as a medicinal herb in South Asia.
Chopsuy Green, Vegetable Chrysanthemum (Tần-, Cải Cc) Aromatic leaf vegetable with pretty yellow flowers. Used fresh or in soup.
Coriander, Cilantro, Chinese Parsley (Ng) - Widely used as garnish in Oriental and Italian dishes, this herb is said to relieve the common cough. Used in Vietnamese spring rolls, Mexican salsa, and many other dishes. 
Coriander (Mexican), Culantro (Ng Gai) - Eryngium foetidum
Withstand hot weather better than the regular coriander, this herb retains its flavor even after cooked. Used in many Oriental and Latin American dishes.
Coriander (Vietnamese) (Rau Rm) - Polygonum odoratum, Persicaria odorata
With its mild but distinct aroma, the Vietnamese coriander is becoming more popular among new herbs. This tender perennial can be used in many dishes where the regular coriander is called for. It is widely used to garnish salads, especially the well-known Ga Xe Phay (Vietnamese shredded chicken salad).
Egyptian Walking Onion (Hnh L)- 
Allium cepa var. viviparum
You have got to see it to believe it! The plant practically 'walks' around your garden after a few seasons. Extremely hardy and easy to grow, this perennial provides your kitchen with green shallot from early April to late October. Very vigorous and trouble-free.
Fish Wort (Vấp C)- Houttuynia cordata
Perennial herb hardy to zone 5. Nice heart-shaped leaves are used fresh in salad and other dishes.
Chinese Chive, Garlic Chive, Gow Choy (Hẹ)- A hardy perennial chive with aroma more intensive than that of the regular chive. Very easy to grow. Clump-forming. Used fresh in salad, spring rolls, in stir-fried dishes or in soups. The taste is like a combination of leek, chives, and garlic. 
Upright Elephants Ears  (Bạc H) - Alocasia odora, Arum odorum
 - An aquatic plant that grows to 1 meter or more. The stalk (stem) is used in Tom-Yum soup or Tamarind soup.



Ngo` Om (Ng m) - Unique aquatic herb with a distinct aroma. Used in many Vietnamese dishes (Sour soup, salads). 
Gotu Kola, Penny Wort (Rau M) - Hydrocotyle asiatica
Leaf extract of this herb is used as a refreshing drink. The herb is believed to have blood-purification benefit.
Magenta Plant (L Cẩm)- Peristrophe Roxburghiana
A tender perennial, this plant produces magenta flowers in summer, and in winter if given lots of sunshine. The leaf extract is used as a natural food coloring, giving a lovely magenta color to sweet rice and other foods.
Thai Basil (L Quế) - Used widely in Oriental cuisine, in well-known dishes such as Thai curry, Tonkinoise soup, this basil has a hint of cinnamon. Makes a perfect topiary that is both decorative and practical.
Cuban Oregano, Jamaican Thyme, Broadlead Thyme (Cần Dy L) - Plectranthus amboinicus 
This aromatic tropical thyme is used in Oriental cuisine and tropical America. Its taste is similar to that of Greek Oregano. Large fuzzy succulent leaves . 
Variegated Cuban Oregano, Variegated Jamaican Thyme: Same herb, with variegated leaves! Very decorative! Makes a beautiful pot plant or a hanging basket. Grow it outside in summer, and bring inside in winter for a continuous supply of oregano.
Water Celery (Cần Ống, Cần Nước) - A hardy perennial herb with purple stem when exposed to full sun. Nice scent similar to celery. Used in stir-fry dishes with beef. Very fast-growing and extremely hardy.
hiso, Purple Basil,  (Ta T)  - A biannual herb with very decorative bi-color leaves.
Vietnamese Balm, Crested Latesummer Mint (Kinh Giới, Hng Chanh) (Xiang Ru)- Elsholtzia ciliata
A very special herb with its sweet lemon scent. Used in many dishes in Northern Vietnamese cuisine (e.g. Bun Rieu). The lovely scent makes this herb a good addition to tea and potpourris.
Sweet leaf bush, Sauropus, 守宮木(樹仔菜) (B Ngt, Bồ Ngt)-
Sauropus androgynus
Shrub 1-3m, with short branches 7-12cm. Leaves 7x3cm, dark green, used in soup. Female Flower dark red. Fruit is white, on red sepals, having 4-5 seeds. The leaves and the top 15cm of stem tips have a pleasant taste, similar to fresh garden peas, and slightly nutty. They are normally eaten raw in salads or steamed, to add to stir-fry, rice and egg dishes, soups or casseroles. The leaves retain their dark green colour and firm texture on cooking and are served in restaurants as "sayor manis". The flowers and small purplish fruits of the plant have also be eaten.
Winged Beans (Đậu Rồng) -
Piper Lolot (L Lốt) ()- Piper lolot
plants grow to about 1.5 to 2 feet tall. It has glossy, bright-green heart shaped leaves. Often used to flavor meat in southeast Asian dishes. The leaves are quickly blanched in boiling water, then wrapped around seasoned beef, put on a skewer and then grilled. This is one course in the traditional Vietnamese seven-course beef dinner (B Bảy Mn). The leaves are also used to impart a delicate flavor to roast beef. This also makes a fine house plant.
  Betel Leaf, Btel, Pan, Phulu (L Trầu) ()- Piper betle -
Evergreen vine climbing to a height of 1m. Stem is slender, twining and rounded. Leaves are oval-acuminate, green and smooth. Flowers are green, occurring in spikes. Fruit are fleshy, red berries. The leaves are chewed together with mineral lime and Betel nut as a an and a breath freshener.