Discover Yanang Leaf: A Walk Through Our Gardens

The world of plants has been the one providing miracles abound. The species that have the power to give sustain and maintain life and ecosystem deserve all the consideration from those dependent on them for survival.
In this bountiful world of plantae, one of the inhabitants is the Yanang tree, a perfect amalgamation of care and culinary!

Yanang or Diels (Botanical name Tiliacoratriandra) is a native of the South East Asian mainland where it is used for purposes much needed and useful. It has been used as food and medicine for a long time. Lore has it in the North-eastern Thailand that it can redeem youth, “Never get old for a thousand years” is what they call it there!

Medicinal Use of Yanang:

Coming with the traditional ideology of “Ying-Yang” the aborigine is true to its land!

Alternative practitioners suggest that it can be used to adjust balance between “warm or Yang” and “cool or Yin” of body or relieve symptom or heal some illness for the followings.

Notable diseases include: Hyperthyroidism, diabetes, high blood cholesterol, high blood pressure, gout, psoriasis, rheumatoid arthritis, menopause, tumour and cyst.

Health Benefits

Yanang is a very cool plant and its cooling properties heal almost everything!

Yanang contains Vitamin A, B-carotene, Phosphorus, Polyphenols, Flavonoids, alkaloids, and minerals such as calcium and iron. A perfect plant to grow and a must have in your diet and in your medical kit.

Culinary!

Yanang is a climber in nature and climbs the heights in hitting two birds with one stone; by adding to the culinary available for human consumption and medicines available to the physicians. Throughout Thailand and Vietnam it is used to make teas and refreshing iced drinks (Nam Yanang) soup bases (Kaeng No Mai, Samlar Machu) and a type of Jelly called Suong Sam.
Highly treasurer as a kitchen must use in Thailand, all the above-mentioned cuisines are extremely delicious.

It’s easy to use as well, so the ones who are a little Monty in terms of cooking don’t have to be sad! You can rub the leaves till the green is extracted in water turning it deep green and then feel free to use it to make soups, dishes and scrumptious jelly!!