Phlogacanthus thyrsiflorus
(Roxb. ex Hardw.) Nees
Nongmangkha
Wikimedia Commons - Ajtjohnsingh
What to Eat
Edible parts: Flowers, Leaves
The flowers are the primary edible portion, cooked as a vegetable with a bitter taste and can be stored for up to 7 days. They are boiled or baked and used in chutney. The leaves are also cooked, typically with dried fish.
Where to Find It
A subtropical plant. In Nepal it grows between 200-1700 m altitude.
Asia, Bhutan, Himalayas, India, Indochina, Myanmar, Nepal, Northeastern India, SE Asia, Sikkim,
How to Identify
A shrub. It grows to 2 m high. The branches are 4 angled. The leaves have stalks. The leaves are 15-20 cm long. They are unequal and sword shaped. They droop. The flowers are orange or red. They occur in compact, compound flower arrangements at the end of branches.
How to Grow
Plants are grown from seed.
Notes
There are about 30 Phlogacanthus species.
Names & Synonyms
Alot gitchak, Banheka, Baskambomphang, Chua, Chutap, Chuwa, Dieng-soh-ja-buid, Dieng-soh-kajut, Ellot, Jaogan, Jaogon, Jok-an, Kaldona, Kawadoni, Jok-an, Nongmang-kha, Phikhip, Pilamola, Ram bahak, Rambasak, Rambha arong, Rheeom, Ronga bahak, Titabahak, Titaphul, Verua-kainchait
