You are here
Home > Vegan DIY Recipe > Raw Veggie Salads > Talium paniculatum or Wild Ginseng ~Flower Salad with Passion Fruit Dressing

Talium paniculatum or Wild Ginseng ~Flower Salad with Passion Fruit Dressing

Wild Ginseng, Hibiscus  Salad
Wild Ginseng ~Hibiscus Salad

 

edible flowers salad
Raw flowers Salad with Passion fruit dressing

 

Many flowers growing in our gardens are edible and can be used in our salads, syrup drinks, flowers ice cube, sushi, soups, flowers jelly/agar-agar and amazing for garnish.

Edible flowers are a best way to add color drama and simple collection of wild greens in your raw salads. Some are wonderfully fragrant and delicious, spicy, tangy, others taste green and weedy, create inventive and tasty combinations.

Many edible flowers are high in vitamins, minerals, vitamins A and C, especially Hibiscus contain high richness in vitamin C mild in taste and they certainly brighten your dish.

Heavenly-hibiscus
Heavenly-hibiscus

Heavenly-hibiscus-smoothie

Pear-ulam-raja-goji-berries-salad

Make sure your flowers are pesticide free and is better to grow them yourself. Pick flowers at their peak and use them the same day, it is best to harvest flowers early in the day and only use flowers free from diseases. Gently shake the flower heads to remove insects and carefully wash them.

Warm Warning: Many plant flowers are poisonous. Not all flowers are edible. Only eat flowers you are certain edible. Please make sure that you identify your flowers correctly. Many florist shops flowers are sprayed with pesticides and fertilizers. It’s better to buy organic grown flowers or eat your own home grown edible organic flowers. Many beautiful edible flowers are easy to grow. Remember always wash leaves and flowers well before eating raw or cooking them !!

Home grown organic wild ginseng
Home grown organic wild ginseng in my Garden yard

 

wild ginseng.jpg 2
My home grown organic wild ginseng

 

pretty little flowers open in the morning.
Pretty little pink flowers open in the morning.

 

wild ginseng flowers
Love Raw Wild Ginseng. Isn’t it beautiful bouquet?

Wild Ginseng or Talium paniculatum

Locals here called it Local Ginseng. In Malaysia Malay friends here name this Ulam Ginseng, Kolesom, Akar Som Jawa, Akar Songsong or Ginseng Jawa.

This is a very healthy natural wild vegetable herb plants. Leaves are in whorls, flat, glossy and bright beautiful green. Flowers are in terminal panices, this pretty little flower has beautiful purplish pink.

The results of study revealed that leaves of T.triangulare contain an appreciable amount of  flavonoids, alkaloid, Vit A and high in fiber while its roots are in the active substance content saponim, flavonoids and tannins  that are beneficial to our health.

The root can be use to treat cough and other respiratory difficulty such as asthma also efficacious to treat irregular menstruation.

This wild ginseng plant has been scientifically proven to have the same chemical content and morphology very similar Korean ginseng. The leaves can be eaten raw as salad, it is said to increase appetite and increase the whole day energy. It also has benefit to nursing mother as it increase the milk production.

Good for hepatitis, diabetes, insomnia, can cure swollen wounds. It can therefore be concluded that T. triangulare leaves can contribute significantly to our health and should be recommended in our daily nutritional need.

Source from newspaper and friends.

Ingredients:

Hibiscus flowers

Raw Wild Ginseng

Wild weeds

Ulam Raja ‘n Flowers

All from my garden yard.

Kindly reminder :Pick flowers at their peak and use them the same day, it is best to harvest flowers early in the day and only use flowers free from diseases. Gently shake the flower heads to remove insects and carefully wash them.

Some almonds-soaked overnight and dehydrated

Some Goji Berries

Fruit Dressing:

Passion Fruit Pulp

1 tbsp agave nectar

1 tsp 100% Pure coconut oil

1/8 tsp Organic Chili Powder

1.Wash flowers and greens well.

2.Scoop out the passion fruit pulp with a tablespoon add agave nectar coconut oil and mixed well.

3.Toss all well with Chili , Passion fruit, and Coconut oil works great for salad dressing.

 

Click here for reuse options!
Copyright 2013 Veganlogy
Bernice Shak
Bernice Shak is a strict vegan for more than 18 years. I love to cook and share my recipes. My elder son, Joshua created this website for me as my birthday present for recipes sharing purpose. Meanwhile, my second son, ChenLin who loves photography, he helps me shoot all the amazing recipes photos. I am really enjoying this. Subscribe to Newsletter
https://plus.google.com/103769785527351537923/
Top