Other name: Wild cosmos (English)
Scientific name: Cosmos caudatus Kunth.
Family: Asteraceae
ULAM RAJA came to this region from tropical America via the Philippines. Spaniards who sailed across the Pacific used it as a vegetable for their long journey. Growing roughly a meter high, it has bright green leaves that are 20cm to 30cm long. These spread into five main leaflets each and in turn into smaller segments, looking like mini conifers when they are held upright. Mature plants produce pink and yellow eight-petal flowers that are about 2cm across.
Taste & smell: Its refreshing taste is reminiscent of unripe mango that leaves behind, instead of sweet and sour, a bitter aftertaste. The leaves explode with a strong fragrance when they are shredded by hand or pounded.
Uses as food: Prepared as ulam with other raw greens and eaten with dips like sambal, cincaluk or budu. It is also used in nasi ulam. Ulam raja is a very good source of natural antioxidants and rich in minerals such as calcium, phosphorous, iron, magnesium and potassium. It also has a relatively high vitamin content (especially vitamins B1, B2 and C).
Uses as traditional medicine: It is used for the cleansing of blood and to strengthen muscles and bones (because of its high calcium content).
Places to buy: Ulam raja can be found in most wet markets where Malays sell vegetables including the pasar tani -- there are nearly 250 such "farmer market" sites in Malaysia. If you live near Kuala Lumpur, the evening market in Chow Kit off the junction of Jalan Raja Alang and Jalan Tunku Abdul Rahman is the place to go.
Way to grow: This herb is propagated using seeds obtained from ripened fruit that are 1cm to 3cm long. It grows easily as organic greens because it is resistant to pests, does not need much care and grows well in well-drained, relatively-fertile soil (a flower pot is adequate).
Scientific name: Cosmos caudatus Kunth.
Family: Asteraceae
ULAM RAJA came to this region from tropical America via the Philippines. Spaniards who sailed across the Pacific used it as a vegetable for their long journey. Growing roughly a meter high, it has bright green leaves that are 20cm to 30cm long. These spread into five main leaflets each and in turn into smaller segments, looking like mini conifers when they are held upright. Mature plants produce pink and yellow eight-petal flowers that are about 2cm across.
Taste & smell: Its refreshing taste is reminiscent of unripe mango that leaves behind, instead of sweet and sour, a bitter aftertaste. The leaves explode with a strong fragrance when they are shredded by hand or pounded.
Uses as food: Prepared as ulam with other raw greens and eaten with dips like sambal, cincaluk or budu. It is also used in nasi ulam. Ulam raja is a very good source of natural antioxidants and rich in minerals such as calcium, phosphorous, iron, magnesium and potassium. It also has a relatively high vitamin content (especially vitamins B1, B2 and C).
Uses as traditional medicine: It is used for the cleansing of blood and to strengthen muscles and bones (because of its high calcium content).
Places to buy: Ulam raja can be found in most wet markets where Malays sell vegetables including the pasar tani -- there are nearly 250 such "farmer market" sites in Malaysia. If you live near Kuala Lumpur, the evening market in Chow Kit off the junction of Jalan Raja Alang and Jalan Tunku Abdul Rahman is the place to go.
Way to grow: This herb is propagated using seeds obtained from ripened fruit that are 1cm to 3cm long. It grows easily as organic greens because it is resistant to pests, does not need much care and grows well in well-drained, relatively-fertile soil (a flower pot is adequate).
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