Ivy gourd leaves (tamlueng).

Tamlueng is the young shoot of the ivy gourd vine, a climber that grows over fences and trellises all over Thailand. What you cook are the tender tips: soft, heart-shaped to five-lobed green leaves on thin stems, sometimes with a curling tendril. The taste is mild and leafy with a faint bitterness, and the leaves turn silky as soon as they meet hot broth. For many Thai families, kaeng jued tamlueng, a clear soup with minced pork, is one of the first home dishes they remember.

Ways to use it

• Pick the leaves and soft tips off the stems and add them to a clear soup with minced pork or tofu near the end.
• Use them in kaeng liang, the peppery vegetable soup, with other greens.
• Stir fry quickly with garlic and a little oyster sauce.
• Add a handful to rice soup or congee just before serving.
• Stir into beaten egg and fry as an omelette.

Storing it

Tamlueng wilts fast. Keep the shoots unwashed in a container lined with paper towels, in the fridge drawer, and cook them within a day or two. Pick off the leaves and soft tips, then rinse them under running water just before cooking.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.