A delicious, clean, and strange type of wild vegetable from the Northwest that makes you want to read it twice. It is as precious as ginseng to the Vietnamese.

Lom leaves, also known as giang leaves, are not only a precious medicinal herb of the Northwest mountains and forests but also a vegetable - an indispensable ingredient in dishes imbued with national identity. From simple dishes of the Muong people to delicious and unique dishes that attract urban people, lom leaves have become a symbol of mountain cuisine .

Wild vegetables have wonderful uses in both Northwestern cuisine and traditional medicine.

Lom leaves, also known as giang leaves, nom leaves, dang vines, or sour leaves, are a type of vine that grows wild in the mountainous regions of the Northwest such as Hoa Binh, Son La, Lai Chau, Dien Bien , Yen Bai. The young, soft green leaves and characteristic sour taste are the unique beauty of this wild vegetable. Lom leaves grow strongly in the natural environment, clinging to the forest canopy, creating a green picture typical of the Northwest mountains and forests.

Since ancient times, lom leaves have been used by local people as a traditional medicine to cure diseases and are a delicious, clean, and strange wild vegetable.

For a long time, lom leaves have been used by local people as a traditional medicine to treat diseases. According to traditional medicine, lom leaves are cool, sour, have the effect of clearing heat, detoxifying, and antibacterial. Therefore, lom leaves are often used to treat digestive diseases such as stomach pain, bloating, indigestion, and dysentery. In addition, this wild vegetable is also used to treat sore throat, hepatitis, and some skin diseases such as ulcers and pimples.

Not only limited to medicinal uses, lolot leaves are also an important ingredient in mountain cuisine. This vegetable not only contributes to the unique flavor of dishes but also brings high nutritional value, helping to nourish the body.

Lom leaves are a type of wild vegetable that grows wild in the mountainous areas of the Northwest. Lom leaves are small, green, and have white sap when broken. Lom leaves have a sour, light taste and have the effect of cooling and purifying the body.

If you have the opportunity to visit the Northwest mountains, you cannot miss dishes made from lom leaves, especially buffalo meat cooked with lom leaves - a famous specialty of the Muong people in Hoa Binh . With just a handful of fresh green lom leaves and a little buffalo meat, the Muong people can create a special dish with a strong flavor of the mountains and forests.

Buffalo meat cooked with lom leaves is a harmonious combination of the natural sweetness of buffalo meat and the sour taste of lom leaves. After being grilled until golden brown to remove the smell, the buffalo meat is cut into bite-sized pieces and stewed with crushed lom leaves and a little rice. When the dish is cooked, the aroma of lom leaves spreads, combined with the sweetness of buffalo meat, making it hard for anyone who eats it once to forget. This is not only a delicious dish but also the pride of the Muong people, a symbol of the culinary culture of the Northwest.

Lom leaves can be used to cook soup, stir-fry, mix, or make drinks. Lom leaves combined with meats such as beef, lom leaves cooked with buffalo meat, pork, chicken, etc. create delicious and attractive dishes.

Not only buffalo meat, lolot leaves can also be combined with many other types of meat such as chicken, beef, frog meat to create attractive dishes. Chicken cooked with lolot leaves is also a popular dish, loved by many people. The chicken is chopped into pieces, marinated with spices, stir-fried and then cooked with lolot leaves. The slightly sour taste of lolot leaves combined with the sweet and soft taste of chicken creates a delicious soup, rich in the flavor of the mountains.

Where to buy this vegetable and how to preserve it for a long time?

Nowadays, lom leaves are not only popular in the Northwest mountainous region but are also favored by many urban people. Thanks to its wonderful uses and unique flavor, lom leaves have become a sought-after wild vegetable. You can easily buy lom leaves at farmers markets, organic food stores or online shopping websites specializing in agricultural products.

This vegetable has a refreshing sour taste so people harvest it all year round, even in winter the plant still has lush green leaves to process into dishes or use as medicine.

The price of lom leaves ranges from 100,000 - 150,000 VND/kg, depending on the origin and quality of the product. Although the price is quite high compared to many other vegetables, lom leaves are still willing to be spent by many housewives to buy for cooking and medicine. Because lom leaves not only bring delicious taste but are also a vegetable that brings many health benefits.

To preserve the fresh leaves for a long time, after buying them, you should pick the leaves, wash them, drain them and store them in a sealed nylon bag in the refrigerator. The leaves can stay fresh for about a week. Before using, you should crush the leaves so that the sour taste can be released more easily, making the dish more flavorful and attractive.

If you know how to preserve it, the leaves can last for about a week.

The leaves can be used to make soup, stir-fry with meat, or make hot pot. In addition, the leaves can also be used as raw vegetables to add flavor to dishes. If you do not like to eat the leaves, you can just keep the water to get the sour taste, creating a unique flavor for the dish.

Lom leaves, with their rustic and simple beauty, have become an indispensable part of the lives of the people of the Northwest. As a wild vegetable that has both medicinal properties and contributes to the unique flavor of dishes, lom leaves are a precious gift from nature. Try buffalo meat cooked with lom leaves or lom leaf chicken soup to feel the rich, refreshing flavor of the Northwest mountains and forests, and you will understand why lom leaves are so popular.

With its wonderful uses and distinctive flavor, lom leaves are not only a valuable wild vegetable but also the pride of the mountain people. Wherever you are, just a little lom leaves in your daily meals, you have brought the flavor and spirit of the Northwest home.

Source: https://danviet.vn/loai-rau-rung-tay-bac-ngon-sach-la-muon-doc-phai-uon-luoi-2-lan-quy-nhu-nhan-sam-cua-nguoi-viet-20240604140101754.htm