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Long Bean Leaves
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Long bean leaves are medium to large in size and are oblong with a slightly tapered shape. The green leaves are smooth, crinkled, and floppy and they grow on long fibrous green stems. Long bean leaves are produced in triplets, which is referred to as trifoliate leaves. Long bean leaves offer a green flavor that is similar to arugula with mild citrus undertones. Long bean plants are an annual vine that is well-known for their long bean pods that can grow to be 35-75 centimeters in length and typically hang in clusters.
Long bean leaves are available year-round.
Long bean leaves, botanically classified as Vigna unguiculate, grow on a herbaceous climbing plant and are members of the Fabaceae, or bean family. Also known as Snake beans, Yardlong beans, and Chinese Long beans, Long bean leaves are not commonly used because the leaves and stems tend to be hardy and fibrous even with extended cooking. Though they are not popular worldwide, Long bean leaves are popular in Southeast Asia and are cooked in curries and stir-fries.
Long bean leaves are a good source of vitamins B2, C, and A, iron, and calcium.
Long bean leaves can be consumed raw or in cooked applications such as sautéing, steaming, or stir-frying. Long bean leaves are used in curries, stir-fries, and soups. Choose leaves that are dark green, without black spots, and not wilted. Before use, it is recommended to cut off about one centimeter from the bottom of the stems and place the stems in cold water for about a half hour. This will help keep the leaves fresh and crisp. Long bean leaves pair well with aromatics such as garlic, ginger, and onion, black pepper, Thai basil, cumin, soy sauce, miso, oyster sauce, black bean sauce, toasted sesame oil, butter, and meats such as ground pork, beef, and poultry. Long bean leaves will keep up to four days when loosely wrapped in paper towels or plastic and stored in the refrigerator.
Long bean leaves are a popular culinary item in Asia and Southeast Asia. In the Keralan state of India, Long bean leaves are cooked into dry curries with grated coconut shreds and flavored with spices like turmeric and mustard seeds. In the Philippines, Long bean leaves are common in more rural provinces and are used in stir-fries. Only the most tender leaves of the plant are selected for cooking and the leaves are stir-fried with onion, garlic, fish or oyster sauce, fried fish, or even the long bean pods. Long bean leaves are also fried with sweet potato leaves.
The long bean plant is believed to be native to tropical and subtropical regions of Southeast Asia and southern China. Today Long bean leaves can be found at fresh markets in select regions of Africa, Asia, Europe, and the Americas.
Recipes that include Long Bean Leaves. One is easiest, three is harder.
|Pinoy Food Delight||Long Bean Leaves with Shrimp|
|Vegetarian Indian Recipes||Bean Leaf Thoran|
|Dine Table||Long Bean Leaves Stir Fry|
|YouTube||Long Bean Leaf Soup|