Pandanus Leaves lettuce The scallion whites are usually

The scallion whites are usually the first ingredient in the wok

Don't allow soil to dry as flower petals get burn

Dip the ends of the leaves in lemon juice and melted butter if desired

eaten whole while the peas within are still very small – hence the French name mangetout

making sure to halve the sprouts down their length to keep the leaves still attached to the base

Pandanus Leaves lettuce The scallion whites are usuallyFragrant and aromatic with a naturally sweet taste. Used to wrap food parcels before steaming. Also added to rice while it cooks or in a curry for a savoury and sweet flavour. Also used to flavour many sweets. In Chinese, it is known as "fragrant plant" because of its unique, sweet aroma. Also known as Pandan Leaf or Screw pine, the leaves are used for their flavor in many Thai and Southeast Asian dishes. A small strip of leaf, only a few cm long is