Our Moringa oleifera มะรุม ma rum drumstick tree, horseradish tree

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Peacock Flower, Flamboyant - ต้นหางนกยูงไทย (ton hang nok yung) - Caesalpinia pulcherrima

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The Peacock Flower ( Caesalpinia pulcherrima ), also known as Flamboyant or ต้นหางนกยูงไทย (Ton Hang Nok Yung Thai) , is a striking ornamental plant commonly found in Thailand, including Hua Hin. It belongs to the Leguminosae-Caesalpinioideae family and originates from South America. Characteristics: Growth : A small tree or shrub , reaching 3-4 meters in height. Leaves : Feathery, compound leaves with multiple small leaflets. Flowers : Vibrant red, orange, or yellow blossoms with delicate, fringed petals. Fruit : Produces flat seed pods that split open when mature. Uses & Benefits: Ornamental : Popular in gardens and along roadsides for its bright flowers . Medicinal : Some parts of the plant, like the roots and flowers , have been used in traditional remedies. Pollinator-Friendly : Attracts bees and butterflies , making it great for biodiversity.
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Dragon Fruit - แก้วมังกร (kaew mang gon) - Selenicereus undatus

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  Introduction Dragon fruit, also known as pitaya or pitahaya, is a tropical fruit that is native to Mexico and Central America. It is now grown in many parts of the world, including Thailand. Dragon fruit is a popular fruit in Thailand because it is delicious, nutritious, and easy to grow. Nutrition Dragon fruit is a good source of fiber, vitamins C and E, and iron. It is also a low-calorie fruit, making it a healthy choice for people of all ages. Health Benefits Dragon fruit has been shown to have a number of health benefits, including: Boosting the immune system Improving digestion Promoting heart health Lowering blood sugar levels Reducing the risk of cancer Growing Dragon Fruit in Thailand The harvest of our first dragon fruit Harvest dragon fruit about 30-50 days after flowering. Look for vibrant, evenly colored skin. Use sharp shears to cut the fruit, leaving some stem attached. Handle gently to avoid bruising. Store in a cool, dry place, or refrigerate for longer shelf life...
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Recipe for Roselle jam that incorporates Thai Kumquat (Som Jeed) and ginger

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Ingredients: - 2 cups fresh Roselle (Hibiscus sabdariffa) calyxes, cleaned and chopped - 1 cup Thai Kumquats (Som Jeed) , seeds removed and chopped - 1 tablespoon grated fresh ginger - 2 cups granulated sugar - 1 tablespoon Thai lime juice (optional, for added acidity) Instructions: 1. Prepare the Rosella calyxes by removing any green parts and calyx bases. Rinse them thoroughly under cold water and chop them into small pieces. 2. Remove the seeds from the Thai Kumquats (Som Jeed) and chop them finely. You can leave the peel on for added texture and flavor. 3. Grate the fresh ginger using a fine grater or microplane. 4. In a large, heavy-bottomed saucepan, combine the chopped Rosella calyxes, chopped Thai Kumquats (Som Jeed), grated ginger, and granulated sugar. Stir well to combine. 5. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. 6. Once the mixture comes to a boil, reduce the heat to low and let it simmer for a...
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