|Scientific name||Melientha suavis Pierre|
|Storage conditions||7-10 °C|
|Shelf life||5-7 days|
|Availability||All year round|
The tender but crunchy stems and the thin light-green shade leaves of Pak Wan are often sliced to be served in stir-fry dishes, fresh salads, and soups, such as Pak Wan soup. This nutricious wild plant produces edible leaves and stalks that are rich in proteins and minerals. In Thailand, it’s gathered in the wild but lately it had been farm cultivated to avoid depletion of its natural source.