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Poh Pohan leaves can be harvested at multiple stages of maturity when small or large and have a broad, flat, and ovate to elliptic shape. The surface of the leaf is dark green, slightly crinkled with folds and creases, and bears 1-3 prominent veins. The edges of the leaves are also serrated, and the leaves emit a light, pleasant aroma. Poh Pohan leaves are delicate and crisp with a vegetal, green flavor mixed with subtle tart and astringent notes.
Seasons/Availability
Poh Pohan leaves are available year-round in Southeast Asia.
Current Facts
Poh Pohan leaves, botanically classified as Pilea melastomoides, grow on an herbaceous plant that belongs to the Urticaceae family. Native to Southeast Asia, Poh Pohan leaves are especially popular on the island of Java, where they are cultivated in cooler growing regions and are imported to markets in larger cities such as Jakarta. The crisp, young leaves are a popular fresh ingredient to balance heavier dishes consisting of rice, meats, and sauces. Poh Pohan is also sometimes written as Pohpohan and is favored for its fresh, green taste, commonly used raw in salads and on vegetable platters.
Nutritional Value
Poh Pohan leaves are an excellent source of calcium and contain vitamin B1 and vitamin C. The antioxidant content of the leaves can also help boost the immune system and protect the body against external environmental aggressors known as free radicals.
Applications
Poh Pohan leaves are best suited for raw applications as their delicate flavor and crisp nature are showcased when consumed fresh out-of-hand. The leaves are commonly harvested when young and are incorporated into fresh green salads or lalapan, which is a plate of vegetables served as an accompaniment to sauces and fried dishes. Poh Pohan leaves are also used as a fresh wrap for fillings with minced shrimp or tempeh. Once wrapped, the green rolls are coated in flour and traditionally fried to create a crunchy, savory exterior. These fried rolls are popularly served as an appetizer or as a crisp side dish. Poh Pohan leaves pair well with lettuce, cabbage, cucumber, basil, tomatoes, beans, meats such as chicken, pork, beef, and fish, shrimp, and rice. The leaves should be used immediately for best quality and will keep 2-7 days when stored in a loosely sealed plastic bag in the refrigerator.
Ethnic/Cultural Info
In Indonesia, Poh Pohan leaves are primarily used in lalapan, also known as lalap, which is a plate of fresh vegetables that is served with fried food and rice dishes. The vegetables are often consumed with sambal, which is a paste-like, spicy condiment that creates depth of flavor combined with the crisp, textural component of the vegetables. Lalapan is traditionally served with fried chicken or fish through local street vendors, and vegetables such as cucumbers, lettuce, basil, eggplant, cabbage, and other leaves are neatly displayed on the plates with Poh Pohan to consume as a reprieve to the more substantial dishes. Poh Pohan leaves are also used medicinally in Indonesia and are believed to help increase digestion and calm an upset stomach.
Geography/History
Poh Pohan leaves are native to Southeast Asia and have been growing wild since ancient times. Today the herbaceous plants have remained localized to tropical and subtropical climates and are grown on a small scale through small farms and in home gardens. Poh Pohan leaves can be found at local markets in select regions of India, Thailand, Vietnam, Cambodia, Malaysia, Indonesia, Sri Lanka, the Philippines, Taiwan, and Japan. The leaves in the photograph above were spotted in South Tangerang near Jakarta on the island of Java.
Poh Pohan: This plant features broad, flat leaves with ovate to elliptic shapes. The dark green leaves are slightly crinkled with serrated edges and prominent veins. Poh Pohan leaves are known for their delicate, crisp texture and emit a light, pleasant aroma. Their flavor is green and vegetal, with subtle hints of tartness and astringency, making them a unique addition to culinary dishes.
Poh Pohan leaves shine when used fresh, adding a crisp, delicate flavor to dishes like green salads or lalapan, a vegetable platter often served with sauces and fried items. They are also great for wraps with fillings like shrimp or tempeh, traditionally fried for a crunchy appetizer or side dish. They pair well with vegetables like lettuce, cabbage, and basil, as well as meats, shrimp, and rice. Use immediately for best quality or store for 2-7 days refrigerated.
Poh Pohan leaves come from the Pilea melastomoides plant within the Urticaceae family, native to Southeast Asia. Known for their crisp texture and fresh, green taste, the leaves are popular in Javanese cuisine to complement rich dishes with rice, meats, and sauces. Rich in calcium, vitamin B1, and vitamin C, they also offer antioxidants that support immune health and counteract free radicals, making them both a flavorful and nutritious addition to meals.
Poh Pohan leaves are native to Southeast Asia and thrive in tropical and subtropical climates. These herbaceous plants are grown on a small scale in home gardens and small farms. They are primarily available in local markets in countries such as Indonesia, Thailand, Vietnam, Cambodia, Malaysia, India, Sri Lanka, the Philippines, Taiwan, and Japan. The leaves have a history of growing wild and were recently noted in South Tangerang near Jakarta on the island of Java.
Poh Pohan leaves are integral to traditional Indonesian cuisine, often featured in lalapan. This dish pairs fresh vegetables with rice and fried foods, complemented by sambal, a spicy, flavorful condiment. Commonly served by street vendors, lalapan includes items like cucumbers, cabbage, and Poh Pohan leaves, offering a refreshing balance to heartier dishes. Poh Pohan also holds medicinal value, used to aid digestion and soothe upset stomachs.
Poh Pohan leaves are dark green and slightly crinkled with prominent veins and serrated edges. They emit a light, pleasant aroma and have a crisp texture. Their flavor profile is vegetal and green, complemented by subtle tart and astringent notes. The leaves can be harvested at various growth stages, providing versatility for culinary uses depending on their size and maturity.
Poh Pohan leaves are often enjoyed raw for their crisp texture and mild flavor, making them ideal for fresh salads or lalapan, which pairs vegetables with fried dishes and sauces. They also serve as wraps for fillings like minced shrimp or tempeh, creating tasty green rolls that are fried for a crunchy exterior. Best used fresh, these leaves enhance meals featuring meats, seafood, or tomatoes and keep for 2-7 days in the fridge.
Poh Pohan leaves, known scientifically as Pilea melastomoides, are native to Southeast Asia and are especially popular on the island of Java. These crisp, young leaves are often used raw in salads or vegetable platters to complement heavier dishes like rice, meats, and sauces. They are also nutritionally rich, offering calcium, vitamin B1, and vitamin C, along with antioxidants that support the immune system and protect against free radicals.
Poh Pohan leaves have been integral to Southeast Asian flora, growing wild in tropical and subtropical regions since ancient times. They are cultivated on a modest scale in home gardens and small farms. You’ll find them sold at local markets in countries like Indonesia, Thailand, Vietnam, the Philippines, and Japan. The leaves pictured in the featured article were spotted in South Tangerang, near Jakarta, on the island of Java.
Poh Pohan leaves are a staple in Indonesian cuisine and are often featured in lalapan, a dish of fresh vegetables paired with fried foods and rice. Commonly enjoyed with spicy sambal, Poh Pohan adds a crisp texture contrasting the richness of meats like fried chicken or fish. Beyond their culinary use, these leaves are valued medicinally for aiding digestion and soothing upset stomachs, reflecting their multifaceted role in Indonesian culture.
