The Pandan family is one "of sparsely branched trees, shrubs and vines, with parallel-veined, longitudinally-pleated leaves bearing spines on the margins and on the back of the midrib. The leaves are arranged in tight spirals. Most species produce prominent stilt roots. The best known species is the fragrant Pandan, Pandanus amaryllifolius, used in Thai and Malaysian cuisine. The leaves of many species are used for weaving mats. The fruits of several species are edible.
The plants are separately male or female, with tiny flowers crowded into heads. Sepals and petals are absent or rudimentary. Male flowers bear numerous stamens and the female flower heads develop into pineapple-like compound fruits. The family is concentrated in tropical Asia and Madagascar, with outliers in the African mainland and out in the Pacific as far as New Zealand".
Other Pandan species include the Pandanus dubius, Pandanus pygmaeus, Pandanus sanderi (pic) and Pandanus tectorius (pic).
I have always had fragrant Pandan in my garden, both on the ground and in containers. If you note how much the leaves cost in the supermarkets, you will know why I grow this 'food flavouring and colouring' plant. It is so easy to grow anyway and the leaves are very beautiful. I have used countless leaves not only for flavouring foods including nasi lemak, but also in drawers (said to keep out cockroaches).
The weather in March has been hot, hot, hot, but late afternoon showers do occur on some days.
Note: Its the Spring Vernal Equinox 2015 and so Nowruz/'First day of Spring and renewal of nature' is being celebrated in many countries.
Ref: Tropical Horticulture and Gardening/Francis S P Ng (Ex Libris CNB 1866)
(In progress)
No comments:
Post a Comment