Agasta – ดอกแค: The Healing Power of Thailand’s Hummingbird Tree

Discover the gentle power of Agasta, Thailand’s Hummingbird Tree, in enhancing wellness & soil fertility. At HuaHinServices, we celebrate Hua Hin’s organic garden traditions—holistic, sustainable, and rooted in Thai herbal wisdom.

Agasta (Hummingbird Tree) — ดอกแค (Dok Khae)
Sesbania grandiflora is a fast-growing, soft-wooded tree widely used in traditional Thai cuisine and herbal medicine. Every part of the tree — flowers, leaves, bark, and roots — has health applications, especially in Thai and Ayurvedic traditions.

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🌼 Health Benefits and Medicinal Uses

1. Flowers (ดอกแค)

• Rich in Antioxidants: Contain flavonoids and polyphenols that help reduce oxidative stress and inflammation.

• Traditional Uses in Thai Medicine:

  • Used in แกงส้มดอกแค (Kaeng Som Dok Khae) to relieve indigestion and improve appetite.

  • Believed to balance body heat, especially during the hot season.

• Mild Laxative: Promotes gentle bowel movements.

2. Leaves

• Antibacterial and Anti-inflammatory: Traditionally applied to skin infections or taken as a tea to reduce fever.

• Used as a Tonic: In some Thai communities, leaf decoctions are consumed for general wellness.

3. Young Pods (often called "green beans" of the tree)

• Nutritional Value: They are low in calories but rich in essential vitamins and minerals, including Vitamin A, Vitamin C, iron, and calcium.

• Dietary Fiber: Like most green legumes, the young pods are an excellent source of fiber, which aids in digestion and helps maintain healthy blood sugar levels.

• Antioxidants: They contain many of the same beneficial compounds found in the flowers, helping to reduce inflammation and oxidative stress.

• Culinary Use: In Thai and other Southeast Asian cuisines, the very young, tender pods are often eaten raw with nam phrik (chili pastes), steamed, or added to curries and soups.

Important Note: It is best to eat them when they are young and tender. As the pods mature, they become very tough, woody, and bitter, making them difficult to digest and unpleasant to eat.

4. Bark

• Astringent and Anti-diarrheal: Bark infusions are used for treating diarrhea and dysentery.

• Oral Care: Decoctions may be used as a natural mouthwash to reduce gum inflammation.

5. Roots

• Digestive Aid: Often prepared as an infusion to support digestion.

• Respiratory Support: Traditionally used in herbal mixes for coughs and bronchitis.

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🧘‍♀️ Holistic and Environmental Benefits

• Promotes biodiversity — flowers attract hummingbirds, bees, and pollinators.

• Often used in organic gardens to fix nitrogen in the soil and improve fertility.

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⚠️ Precautions

• Flowers should be cooked before consumption to reduce bitterness and avoid stomach discomfort.

• Pregnant women and individuals with allergies should consult with a professional before using it medicinally.

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This humble tree — common in Thai home gardens — is a beautiful example of how traditional food and herbal wisdom are naturally intertwined.

Delicious Dok Khae: 6 Authentic Thai Ways to Enjoy Hummingbird Tree Flowers

Sesbania grandiflora, known as Agasta or Hummingbird Tree flowers (ดอกแค or Dok Khae in Thai), is a nutritious ingredient in Thai cuisine. The large, dangling white or red flowers have a mild, slightly sweet taste with a hint of bitterness (from the pistil/stamen), which can be reduced during preparation.

Preparation Tips

• Select fresh, young flower buds or just-opened flowers (white ones are often preferred for milder flavor).
• Remove the green calyx (base) and the central pistil/stamen to minimize bitterness.
• Rinse gently, as they are delicate.
• Blanch briefly (30–60 seconds in boiling water) to reduce bitterness and soften them before adding to dishes. Here are some popular and simple ideas for using Dok Khae in cooking:

1. With Nam Prik (Chili Dip) The simplest way: Blanch or lightly steam the flowers, then serve as a side vegetable with Thai chili pastes like nam prik kapi (shrimp paste dip) or nam prik ong. It's a classic, fresh accompaniment to rice.
2. Gaeng Som Dok Khae (Sour Curry with Agasta Flowers) A Southern Thai favorite: Make a sour orange curry (gaeng som) base with tamarind, chili paste, fish or shrimp, and vegetables. Add blanched Dok Khae at the end—they wilt quickly in the hot broth. Sometimes paired with pineapple for extra sweetness.
3. Gaeng Khae or Kaeng Lueang (Spicy Vegetable Curry) Northern/Southern variations: Cook with a red or yellow curry paste (often without coconut milk in the south), turmeric, lemongrass, shallots, garlic, and veggies like bamboo shoots. Add flowers last for texture and mild flavor.
   See: Vegetarian Kaeng Lueang Dok Khae (Southern Thai Yellow Curry with Agasta Flowers)
4. Dok Khae Pad Kai (Stir-Fried with Egg) Quick home-style dish: Stir-fry garlic in oil, add beaten eggs to scramble, then toss in prepared Dok Khae flowers. Season with soy sauce, oyster sauce, or fish sauce. Simple and nutritious.
5. Tempura-Style Fried Dok Khae Dip whole or prepared flowers in a light rice flour batter (seasoned with salt), deep-fry until crispy. Serve with sweet chili dipping sauce. Great as a snack or appetizer.
6. In Salads (Yum or Larb Style) Blanch flowers, then toss with lime juice, fish sauce, chilies, shallots, and perhaps minced pork, shrimp, or roasted rice powder for a fresh, tangy yum Dok Khae. These flowers are versatile, low-calorie, and packed with nutrients like calcium, iron, vitamins A/B/C, and fiber—aligning with their traditional use for health benefits like detoxification and eye health. Here are some visuals of the fresh flowers and prepared dishes: Start simple with nam prik or stir-fry if you're new to them—they're a delicious way to enjoy this seasonal treat!