Eleutherococcus trifoliatus
organism / organism-eleutherococcus-trifoliatus
ミツバウコギ / Eleutherococcus trifoliatus (L.) S.Y.Hu
Eleutherococcus trifoliatus is a thorny, semi-climbing shrub in the Araliaceae family. ผักแปม is a regional name in northern and central Thailand, according to an HRDI knowledge page. Its spelling resembles ผักแปบ, one recorded name for the Chiang Mai bitter green still being identified, but the source records ผักแปม as a different species; the two are not treated as one.
Photographs (captions in Japanese)
Leaves and inflorescences of Eleutherococcus trifoliatus cultivated at the San Francisco Botanical Garden. Not from a wild habitat in northern Thailand, but a proxy photograph of the same species showing a cultivated plant in a botanical garden in the United States.
Shown: Eleutherococcus trifoliatus (L.) S.Y.HuPart / state: Leaves and inflorescence
Photo: Krzysztof Ziarnek, Kenraiz / CC BY-SA 4.0 / original image / ledger's original image
Scope and provenance of the photo
Identification: Identified as labelled in the source. A photograph of a plant of the same species (scientific name matches), but it shows a cultivated plant in a botanical garden in the United States, not a wild habitat in northern Thailand.
Image shown: Resized by NIGAMI LAB to 2400 px on the long side with sips (the original is 4158x2970 px). No trimming or color changes. For display, a WebP capped at 1200 px wide is served; the ledger's original image can be checked from the link above.
On this page (7 sections)
Reading the bitterness
ผักแปม (Eleutherococcus trifoliatus) is a thorny, semi-climbing shrub in the Araliaceae family. A 2016 HRDI knowledge page records its name as a regional term used in northern and central Thailand. That source does not mention the similarly spelled ผักแปบ, so the two are treated as separate records.
Young shoots are used as a raw vegetable alongside chili paste, salads, and curries; a method of adding them to venison or chicken curry just before turning off the heat is also recorded. The same source says that adding the shoots too early and cooking them for too long produces bitterness (รสขม), and describes the timing as a way to avoid it.
Sources for this overview
Checked for this overview: Confirmed that ผักแปม is recorded as a regional name in northern and central Thailand. / Confirmed use as a raw vegetable and the cooking method of adding the shoots just before serving to avoid bitterness.
Other names: ผักแปม (th), phak paem (th-Latn)
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: Northern and central Thailand.
Note: Based on the HRDI knowledge page. The spelling resembles ผักแปบ (one recorded name for ingredient-chiangmai-green-candidate recalled by Masaru), but this source refers to ผักแปม as a different species, and they are not equated.
Show data
organism-eleutherococcus-trifoliatus —is_listed_as→ (the claim sentence above)How processing and cooking change it (1)
Scope: Areas around mixed deciduous forests in northern and central Thailand.
Note: A use record on the HRDI knowledge page, not a sensory test.
Show data
organism-eleutherococcus-trifoliatus —is_eaten_as→ (the claim sentence above)