Acacia Leaf

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Common in Chinese foods, this is a plant that resembles a fern in appearance but with a very bitter flavor and pungent sulfur-like aroma when freshly picked and eaten. If consumed fresh, the aroma and bitter flavor of the Acacia Leaf is most often reduced by adding a dipping sauce such as shrimp paste sauce. Generally it is cooked to provide mild flavored greens that are added as seasonings to eggs, omelets, stir-fried foods, or served as a vegetable side dish. Asian names or spellings for this type of Asian greens include cha-om, chaom, cha om, sa-um, saum, and sa um.

Acacia Leaf term - Related Content

Glossary Terms

Leaf Roll

Disease of the vine caused by a virus.

Leaf Lettuce

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Neem Leaf

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Curry Leaf

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Jute Leaf

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Recipes

Stuffed Grape Leaves Dolmades

Grape leaves rolled around a filling are traditional food in many Mediterranean cultures, where this food has a different name in each country. Try them and you will understand why they are so widely enjoyed. Although this recipe is somewhat labor-intensive, it is not difficult and can be lots of fun as a family project, especially if this includes gathering wild grape leaves. Can be made ahead and refrigerated. Return to room temperature to serve.