Plant atlas Short
Yellow Velvetleaf: The Pond Green in Isan Salad
Yellow Velvetleaf · ผักก้านจอง · Limnocharis flava
Yellow Velvetleaf — ผักก้านจอง (phak-kaan-jong) — Limnocharis flava.
Yellow velvetleaf is a shallow-water vegetable; its leaves and tender stalks provide fiber, vitamin C, and iron. Fiber adds bulk to meals, can help with fullness, and can slow carbohydrate absorption as part of a mixed diet. Soup Phak Kan Chong is a savory Isan dish of tender blanched velvetleaf stalks tossed in a spicy, toasted rice and fermented fish sauce dressing, served with sticky rice. Kaeng Om Phak Kan Chong is an aromatic herbal stew from northeastern Thailand featuring yellow velvetleaf simmered with meat in a spicy, dill-scented broth, served with sticky rice. The vitamin C here helps your body absorb the plant's own iron in the same leafy bite, but only eat yellow velvetleaf grown in clean water, since it readily soaks up heavy metals like lead and mercury from polluted water. It thrives in shallow backyard ponds or slow-moving decorative drainage channels. Follow Longevity Biome for a new Thai plant every day.
Soup Phak Kan Chong — ซุปผักก้านจอง (soup-pak-kan-jong)
Kaeng Om Phak Kan Chong — แกงอ่อมผักก้านจอง (gaeng-om-pak-kan-jong)
Source: Annadurai A et al. (2021). Ethnopharmacology/phytochemistry of Limnocharis flava: review. No primary transit-time/colon-outcome study located
Educational content, not medical advice! Consult your doctor before changing diet or medication.
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Food and nutrients
A source of: vitamin C, iron, fiber
Research context
Yellow velvetleaf is a high-fiber leafy vegetable traditionally eaten to aid digestion