Spiderwort is a popular wild vegetable indigenous to the Southeast region. Esteemed for its robust flavor, it has garnered a significant following. Delve into its origin, unique characteristics, and price details to gain a deeper insight into this remarkable vegetable.
Explore the Fascinating World of Spiderwort
Spiderwort, also known as peacock gizzard, thorny gizzard, dock thorn, thorny scattered, wildness, fondness, and sea fondness, is a plant that goes by many names depending on the region. Moreover, in English, spiderwort is commonly referred to as the Unicorn plant.
Spiderwort is a plant species primarily found in China, Northeast and Southeast India, Indonesia, Laos, Malaysia, Myanmar, Nepal, Bangladesh, Bhutan, Cambodia, New Guinea, Sri Lanka, Thailand, and Vietnam. In Vietnam, it thrives abundantly in various habitats such as riverbanks, dense gardens, fish ponds, and rice fields. Spiderwort is particularly recognized as a specialty of the Southeast region and the Mekong Delta.
Spiderwort is a member of the Daylily family and typically grows to a height of 1-2 meters. It has tuberous stems and roots, resembling ginger but with a greater tuberous quality. The plant features arrow-shaped or mac-shaped leaves with numerous deep grooves, along with an abundance of thorns in the center of the leaf stem. The leaf stalk typically measures between 32-125 centimeters in length.
The flower showcases a slender and elongated hood shape, where the lower section gracefully unfurls, juxtaposed with a gently closing upper section. Its vibrant exterior boasts hues of orange-red, while the inner petals display a captivating dark red-yellow. This exquisite flower predominantly flourishes during the months of July and September.
Spiderwort Plant Sees 10% Price Increase Over Last Year
The current price of fresh spiderwort is approximately 25,000 VND/kg, and pickled spiderwort is priced at around 40,000 VND/kg. These items are available for purchase at local markets.
3 Tasty Recipes Using Spiderwort
Controversial Soup Stirred Up by Salted Sour Spiderwort
Prepare spiderwort by cutting and peeling the skin, removing thorns, and thoroughly washing. Thinly slice the spiderwort and add salt, dissolving it in boiling water. Allow the mixture to cool. Place the spiderwort into a jar of salt water, ensuring it is fully submerged, and tightly seal the jar. After a period of 3-4 days, the spiderwort will be ready for use.
To prepare a delectable and aromatic salted sour spiderwort dish, start by artfully arranging the spiderwort on a plate. Enhance its flavors by incorporating ingredients such as lemon, garlic, and salt. You may choose to blend, finely chop, or stir-fry the spiderwort with these enhancements. The end result will be a tantalizing culinary creation.
Lunch Menu Expanded with Inclusion of Chicken Salad with Spiderwort
1. Prepare the chicken by cooking it thoroughly. Once cooked, proceed to clean the chicken and shred it. Allow it to cool before tearing it into small pieces.
2. Prepare the spiderwort by rinsing it with boiling water. This will help reduce its sour taste. Allow it to cool before proceeding to squeeze out any excess water. Finally, cut the spiderwort into shorter segments as needed.
Mix the mashed garlic and chili in a bowl with several tablespoons of sugar until dissolved. Next, combine the shredded chicken and spiderwort in a separate bowl. Add the diluted fish sauce and mix thoroughly to marinate. For an enhanced flavor, additional ingredients may be included.
East Asian Delicacy: Carp and Spiderwort Fish Soup
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