Preparing and Cooking Sesbania Flowers

What are sesbania flowers and why cook with them?

Sesbania flowers, called dok khae in Thai, are the edible blossoms of the Sesbania grandiflora tree, also known as the hummingbird tree or vegetable hummingbird. They are a common ingredient in Southeast Asian cooking, especially in Thailand, where they add a delicate, slightly sweet flavor and a tender-crisp texture to dishes. The flowers are typically white or red, with a distinctive curved shape that resembles a slender beak or a tiny bird. Their mild taste is often compared to that of pea shoots or snow peas, but with a subtle floral note. They are most famously used in kaeng som, a sour Thai curry, but they also appear in stir-fries, omelets, and clear soups.

If you have access to a sesbania tree, the flowers are a rewarding ingredient to harvest and cook, offering a unique way to bring the flavors of a Thai garden to your table.

How to identify and harvest sesbania flowers

Sesbania flowers grow in loose clusters on the tree. They are about 3–4 inches (7–10 cm) long, with a curved shape. The most common edible variety has white petals, sometimes with a hint of green at the base, and a prominent curved stamen. Red-flowered varieties are also edible but may be slightly more bitter. The buds, which are tightly closed, are also edible and have a firmer texture. Avoid flowers that are wilting, brown, or damaged by insects. Harvest by picking the flowers gently, leaving a short stem attached, or snip them with scissors. The calyx (the small green cup at the base of the flower) is tough and should be removed before cooking.

Step-by-step: How to prepare sesbania flowers for cooking

Proper preparation ensures the flowers are clean and free of any bitter or tough parts. Follow these steps:

1. Rinse gently: Place the flowers in a bowl of cold water and swish them around to remove any dirt or small insects. Drain and repeat if necessary.
2. Remove the calyx and stamen: Pinch off the small green calyx at the base of each flower. Then, use your fingers to pull out the long, thread-like stamen from inside the flower. The stamen is edible but can be slightly bitter and stringy; removing it improves texture.
3. Trim the tip: The very tip of the flower is sometimes slightly tough. You can leave it on, but if you prefer a more uniform texture, snip off the last 1/4 inch (0.5 cm).
4. Leave whole or cut: Small flowers can be left whole. Larger flowers can be cut into 2-inch (5 cm) pieces for easier eating.

Prepared flowers can be stored in the refrigerator for up to 2 days, wrapped in paper towels inside a container.

What does sesbania flower taste like? Texture and aroma

The flavor of sesbania flowers is mild and pleasant. They have a slight sweetness, a hint of green pea, and a faint floral perfume. The texture is tender but crisp, similar to a young green bean or a snap pea, but softer. When cooked, they retain some crunch, which makes them a delightful contrast in curries and soups. Their aroma is subtle and fresh, not overpowering, which allows them to blend well with bold Thai seasonings.

Using sesbania flowers in Thai dishes: The classic kaeng som

Kaeng som is a sour and spicy Thai curry that typically includes fish or shrimp, vegetables, and a tangy broth. Sesbania flowers are a traditional vegetable in this dish, especially in central and southern Thailand. Their slight sweetness balances the sourness of the tamarind and the heat of the chilies. The flowers are added near the end of cooking so they retain their crispness.

To make a simple kaeng som with sesbania flowers:

1. Prepare the curry paste by pounding chilies, shallots, shrimp paste, and turmeric (or use a store-bought sour curry paste).
2. Bring water or light stock to a boil, then stir in the curry paste until dissolved.
3. Add your protein (such as fish chunks) and simmer until nearly cooked.
4. Add vegetables that take longer to cook, like green papaya or daikon, and cook for a few minutes.
5. Add the prepared sesbania flowers and cook for 1–2 minutes, just until they are bright and slightly tender.
6. Season with tamarind paste, fish sauce, and palm sugar to achieve a balance of sour, salty, and sweet.
7. Serve hot with steamed jasmine rice.

Other cooking methods for sesbania flowers

Beyond curries, sesbania flowers can be used in several ways:

• Stir-fried: Sauté with garlic, oil, and a splash of oyster sauce or soy sauce. Add them near the end to keep them crunchy.
• In omelets: Blanch the flowers briefly, chop them, and mix into beaten eggs before frying.
• Steamed or boiled: Serve as a side vegetable with a spicy dipping sauce (nam prik).
• In clear soups: Add to a light broth with minced pork or tofu for a simple, comforting soup.

Substitutes for sesbania flowers

If you cannot find sesbania flowers, you can substitute other mild, crunchy vegetables, though the flavor will differ. Good options include:

These substitutes will not replicate the exact taste or appearance of sesbania flowers, but they can provide a similar vegetable element in a dish.

Tips for storing and preserving sesbania flowers

Fresh sesbania flowers are best used within a day or two of harvesting. To store, place them unwashed in a perforated plastic bag or a container lined with paper towels in the refrigerator. Do not wash them until you are ready to cook, as excess moisture speeds up spoilage. If you have a large harvest, you can blanch the flowers in boiling water for 30 seconds, plunge into ice water, drain well, and freeze them in airtight bags for up to 3 months. Frozen flowers will be softer when thawed, so they are best used in curries or soups.