Selom

Common Name(s):

Scientific Name:

Serrated leaves, hollow slender stems

Native to insular Southeast Asia. Grows wild in warm, wet, swampy areas.

Year-round

Like milder versions of celery leaves, parsley, or carrot tops.

All parts of the plant are eaten as an ulam. The stems and leaves are also added to northern Malaysian styles of laksa.

Selom leaves are cooked and pureed into a cold soup.