From Petals to Plates: Thai Edible Flowers
If you’ve been to Pak Khlong Talad or Pak Khlong Flower Market, you’ll know how much of a visual treat it is to the eyes. Not just a visual treat to the eyes, some of them can also be a treat for the tastebuds because in Thai culture, some flowers aren’t just for worship or decoration, they’re also for consumption too! From market soups to home-cooked family meals, edible flowers have quietly bloomed on Thai tables for centuries. And outside of Instagram-famous butterfly pea drinks, most travellers and young local Thais often miss out on the deep culinary roots these blossoms hold. Most people would have also seen the notable blueish purple drinks or desserts in Thai restaurants. The beautiful hue of purple and blue are derived from the edible flowers named butterfly pea or dok anchan "ดอกอัญชัน". Did you know that there are actually tons of other edible flowers included in the Thai culinary scene besides butterfly pea drinks or desserts?
When Thai Flowers Went Royal
For centuries, Thai communities have incorporated a wide variety of local flowers into everyday meals, especially when living in lush forests. The use of edible flowers in Thai cuisine has deep cultural and historical roots. One notable example was the royal incorporation of lotus petals into a dish. During the reign of King Rama V (King Chulalongkorn) in the late 19th to early 20th century, Princess Dara Rasmi of Chiang Mai introduced the dish named one bite wrap, also known as Miang Kham “เมี่ยงคำ”, to the king. It is a unique dish where the main ingredients, which includes roasted coconut flakes, shallots, ginger, and garlic, are separated and then wrapped by the consumer in tea leaves or lolot leaves. In a royal twist, instead of using the typical leaves, King Rama V wrapped the ingredients in lotus flower petals. This uplifted the fragrance as well as fitting into the royal aesthetic and status. Lotus flowers hold deep significance in Thai culture due to its importance and representation in Buddhism, the predominant religion in Thailand. In Thai culture, lotus flowers symbolise purity and spiritual awakening. This tradition of incorporating flowers into cuisines continues today in dishes that are as visually captivating and healthy as they are delicious.
(Image credit to Wikipedia)
(Image credit to Ask About Thailand)
(Image credit to Amazing Thailand / Tourism Authority of Thailand)
Thai Flower Dishes Travellers Must Try!
You might already be familiar with teas and drinks infused with flowers such as roses or butterfly pea, showing up in popular cafés and dessert shops. Flower garnishes also became a big trend, especially in modern Thai restaurants and cafés. But in traditional Thai cuisine, edible flowers go away beyond just pretty aesthetics. They’ve long been used in everyday home cooking, offering subtle flavors and various health benefits. Here are just a few classic Thai dishes where flowers take the spotlight.
1. Agasta Sour Curry -
Gaeng Som Dok Khae “แกงส้มดอกแค”
Vegetable hummingbird flowers or agasta, also known as Dok Khae “ดอกแค”, are used in sour curries, creating agasta sour curry or Gaeng Som Dok Khae “แกงส้มดอกแค”, with Gaeng Som “แกงส้ม” translating to sour curry. Dok Khae are typically harvested during the rainy season. These banana-shaped flowers have a distinct, slightly bitter taste, with red Dok Khae being more bitter.
(Image credit to Rasika Ambepitiyage)
Here’s a tip: to remove the bitterness of Dok Khae, boil it or have it in soups! Other than cooking them in Gaeng Som, Thais would also pair boiled Dok Khae with chili paste dip or Nam Prik Ka-Pi “น้ำพริกกะปิ”.
Benefits: High in Vitamin C and folate.
(Image credit to Kapook Cooking)
2. Banana Blossom Salad - Yum Hua Plee “ยำหัวปลี”
(Image credit to Thai Fooding)
Banana blossoms or Hua Plee “หัวปลี”, are edible flowery counterparts of a banana tree. It flowers just before the fruity bananas do! They are typically made into salad, which is what Yum “ยำ” translates to. Hua Plee are mild in taste, often used for its crunch. Its taste can often be described by Thais as man “มัน”, which means rich, creamy, or fatty. When steamed, its taste somewhat reminds you of artichokes! Combined with Thai aromatics, herbs, tamarind puree, coconut cream and Nam Prik Pao “น้ำพริกเผา”, a Thai chilli paste, you get a banana blossom salad or Yum Hua Plee “ยำหัวปลี”, a full-bodied and fulfilling salad with numerous health benefits. These banana blossoms are available all year round too. You might see them being served as a side dish with Pad Thai!
Benefits: High in fiber, antioxidants, and numerous minerals such as magnesium and iron. Provides all the essential amino acids you need.
(Image credit to Songyuth Unkong)
3. Cowslip Creeper Stir-fried with Egg - Dok Kajorn Pad Kai “ดอกขจรผัดไข่”
Dok Kajorn “ดอกขจร” otherwise known as cowslip creeper, an unusual name for a flower as there seems to be no resemblance to any cows! Sometimes Dok Kajorn is also referred to as Dok Salit “ดอกสลิด”. Cowslip actually stems from the origin of its flowers being found near cow manure. Now that makes this sound unappetizing but fear not.
(Image credit to Len Worthington)
They actually have a rich and fragrant aroma. When added onto dishes, they are tender with subtle softness and sweetness. Cowslip creeper stir-fried with eggs, or Dok Kajorn Pad Kai “ดอกขจรผัดไข่” allows the perfect mixture of the sharp and sweet Dok Kajorn together with the savory flavour of the eggs. These seasonal beautiful yellow flowers are typically harvested around rainy seasons as well.
(Image credit to Kapook Cooking)
Benefits: Good source of Vitamin A, Vitamin C, and fiber. The cooling effect ~~ thus helps with reducing inflammation and the summer heat!
4. Sesbania Flower Thai Salad - Larb Dok Sano “ลาบดอกโสน”
Did you know that sesbania flowers or Dok Sano “ดอกโสน” is a provincial flower of Phra Nakhon Si Ayutthaya province? These wild flowers typically appear during the rainy season. The taste is slightly sweet with a light fragrance, and can be found in dishes like the sesbania flower thai salad or Larb Dok Sano “ลาบดอกโสน”! Larb “ลาบ” refers to a type of Laotian and Thai salad. It typically uses a mixture of chopped up herbs, minced meat, roasted rice grains, spices, and lime. When Dok Sano is added into the larb, it soaks up the flavour and adds a soft bite.
Benefits: High in fiber and beta-carotene (converts to Vitamin A). It’s also said by locals to have a laxative effect!
(Image credit to Cooking With Nart)
(Image credit to Memo Cover on True ID Food Blog)
So after reading this, we know that all these floral dishes sound too good to miss! You can usually find them at local markets, homestyle Thai eateries, Isaan restaurants, or even modern culinary restaurants. And if you are visiting Pak Khlong Talad Flower Market, it’s a beautiful place to see and admire Thailand’s rich flower culture. Over there, you can also try spotting the flowers we’ve mentioned in the blog! But do keep in mind that most flowers sold there are grown for decoration and may be treated with pesticides. So, when it comes to edible blooms, always look for ones specifically marked safe for consumption or source them from food markets and restaurants that specialize in traditional Thai cooking.
From royal recipes to home-cooked staples, edible flowers remain one of the most fragrant and flavorful parts of Thailand’s culinary world. However, Thai traditional cuisine is not just what we have mentioned in this blog. Beyond edible flowers, there is a whole world of Thai cuisine, which includes our distinct multicultural history, unusual Thai spices or Thai tropical vegetables you don’t normally see everyday! Experience all of these through the Culinary Evolution of Thai Food tour. Beginning at Pak Khlong Flower Market, the tour lets you go beyond the visuals and step foot into the sensory world of Thai cuisine. It is a journey into various aspects of Thai gastronomy where you can have a taste of how Thai food has evolved, connecting you from the past to the present. Ready to taste new flavours? Come along with us on this tour!