Sesbania grandiflora, sometimes also called Agasta, is a plant species from the legume family, originally native to Southeast Asia and India. It thrives only in
humid and hot climates; modern cultivation areas outside its native range are therefore limited to Africa and the Caribbean.
Sesbania Grandiflora Leaves
The leaves are used in Southeast Asia for seasoning dishes and as a vegetable. In Thailand the leaves, called “Bai Khae” (
), are
commonly cooked in sour curries (Gaeng Som). They are available fresh at markets there, but I have not come across them fresh here in Europe.
The leaves of Sesbania grandiflora should not be confused with the leaves of
Wild Betel Pepper, which are also called “Bai Khae” (ใบแค) in northern Thailand.
Sesbania Grandiflora Blossoms
The edible blossoms of Sesbania grandiflora, or more precisely their buds, are prized as a vegetable in Thailand, where they are called “Dok Khae”
(
). They are used as a ingredient in curries and stir fries or eaten raw with Nam Prik. The flavor is mildly bitter, but in texture
and taste they otherwise resemble sugar snap peas. With some luck you can find them in the fresh produce section of well-stocked Asian supermarkets, usually
labeled under the Latin name “Sesbania grandiflora”.
Closely related to Sesbania grandiflora blossoms are the
Yellow Sesbania Flowers.
