Eetbare tuin-edible garden Pandanus amaryllifolius - Pandan

• Article number: PANAMA01

Pandanus amaryllifolius or Pandan plant is a species from the tropics.  
In Southeast Asia the Pandan is used in the kitchen as a seasoning for many dishes. The leaves give a green color to the meal.
Even if it is co-fired with rice, the rice will turn nicely green, and pandan cake or spekkoek will also be made.
The leaves are then used fresh or dried in the preparation of Indonesian and Thai dishes. For example, pandanum can also be added to the panda flavor when steaming fish or preparing meat.
Pandan gives a delicious nutty taste to the dish.

Except for the meal it is also great thirst quencher and delicious to make tea with some Cymbopogon citratus (Lemongrass). Allow them to cool in the refrigerator and add some ice cubes when serving.
The leaves are fresh green and elongated, the Pandan does not bloom.
The young leaves smell good. You cook the fresh leaves after which it can be eaten. Cut the necessary leaves about 3 cm from the trunk. The plant simply grows further and makes many new leaves.

Medicinally it is diuretic and promotes the functioning of the heart.
The Pandanus amaryllifolius is evergreen. Is preferably half shadow in a humid warm place and the potting soil can be kept slightly damp. Plants can grow to a height of 80 to 100 cm in a pot.
Winter hardiness zone 11 (+10°C).