'Rungia - Mushroom Plant'
Rungia pectinata

Looking for a Specific Herb?
Search Our Herb Almanac Below:

Rungia pectinata is a species of flowering plant that belongs to the Acanthaceae family. It is commonly known as the "Mushroom Plant". It is native to Southeast Asia, and can be found growing in a variety of habitats including grasslands, forests, and rocky hillsides. The plant is characterized by its oval-shaped leaves and spikes of purple or blue flowers.

R. pectinata is used in traditional medicine for its anti-inflammatory and antimicrobial properties, and is also consumed as a leafy vegetable in some parts of its native range. Despite its medicinal uses and widespread distribution, R. pectinata is considered to be a relatively understudied species with little information available on its ecology or biology. 

Uses
Rungia pectinata, also known as "Mushroom Plant", is a leafy green vegetable that is commonly used in Southeast Asian cuisine. Its leaves have a slightly bitter taste and are often used in soups, stir-fries, and curries. The plant is also rich in vitamins and minerals, making it a nutritious addition to meals.

One of the most popular dishes featuring Rungia pectinata is "dalcha", a spicy and sour stew made with lentils and the leaves of the plant. The leaves can also be cooked with eggs to make a tasty and healthy scramble, or added to salads for a unique flavor and texture. In addition to its culinary uses, Rungia pectinata is also used in traditional medicine for its medicinal properties.

Herb information provided by Wikipedia, which is released under the
Creative Commons Attribution-Share-Alike License 3.0

RECIPES

Rungia Pectinata Stir-Fry Recipe

Ingredients:

* 1 bunch of Rungia pectinata leaves
* 1 medium onion, thinly sliced
* 3 cloves of garlic, minced
* 1 medium tomato, chopped
* 1 green chili, chopped (optional)
* 1 tablespoon oil
* Salt, to taste
* 1 teaspoon turmeric powder
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1 teaspoon garam masala powder
* Lemon juice, to taste (optional)

Instructions:

Rinse the Rungia pectinata leaves thoroughly and chop into bite-sized pieces.

In a large pan, heat the oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent.

Add the chopped green chili, if using, and cook for another minute.

Add the chopped tomato and cook until it is soft and mushy.

Add the chopped Rungia pectinata leaves and cook until wilted.

Add the salt, turmeric powder, cumin powder, coriander powder, and garam masala powder and stir well to combine.

Cook for another 2-3 minutes, or until the spices are well incorporated and the leaves are cooked to your liking.

Squeeze some lemon juice on top, if desired, and serve hot with rice or flatbread. Enjoy!