Morning glory (pak bung).

Morning glory, known in Thai as pak bung, is a quick-cooking green with long hollow stems and soft arrow-shaped leaves. It cooks in under two minutes, which is why it appears on so many Thai tables on a busy evening.

Ways to use it

• Stir fry over very high heat with garlic, chilli and fermented soybean paste.
• Blanch briefly and serve with a spicy dipping sauce.
• Cut into short lengths and add to a noodle soup at the last minute.
• Eat the young shoots raw alongside chilli dips and grilled fish.
• Keep stems and leaves together in the pan, and toss quickly so the stems stay crunchy.

Storing it

Morning glory is a leafy green, so treat it like one. Keep it unwashed in a paper-towel lined container in the fridge drawer, and use it within 1 to 2 days. Wash close to cooking time under running water, rubbing the leaves gently. It is a fast crop that is grown in many months, and the rainy season is when supply and size vary most.

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.