Lasia Shoots
Estimated Inventory, lb : 0
Description/Taste
Lasia shoots are harvested from upright plants that grow from an underground rhizome and produce long stalks with leaves that vary in size and shape, depending on the specific type. Lasia shoots are collected when they are young and tender and are often gathered with the leaves still attached, which are also edible and used for culinary purposes. The shoots are slender, fleshy, and cylindrical, appearing in shades of green. The shoots also have a semi-smooth, sometimes spiny surface and are filled with crisp, viscous, and fibrous green tissue. The young leaves average 5 to 45 centimeters in length and range from lanceolate to oval, branching, or tapered in shape. The leaves feature prominent veining and a central midrib and are also found in matching shades of green. Lasia shoots and leaves are edible once cooked and have mild, earthy, green, and vegetal flavors.
Seasons/Availability
Lasia shoots are available year-round in Asia. In Sri Lanka and India, the species has a peak season during the monsoon and early post-monsoon months.
Current Facts
Lasia shoots, botanically classified as Lasia spinosa, are the fleshy, young petioles of a tropical species belonging to the Araceae family. The herbaceous, evergreen species produces creeping, underground rhizomes and upright petioles that reach 1 to 2 meters in height, accompanied by elongated leaves. In Asia, the plants that produce Lasia shoots are known as Kohila, and another name for the shoots and young leaves is Kohila Dalu. It is important to note that there are several types of Kohila plants found throughout Asia that vary in botanical characteristics, such as leaf shape and rhizome size, but in local markets, the edible varieties are collectively sold under the Kohila name. Kohila, in general, is also known by other regional names, including Koila and Mulasari in Tamil, Laksmana in Sanskrit, Geli-Geli in Malay, Zawangzang in Mizo, Kata-Kachu in Bengali, Phak Naam in Thai, Sibru and Chengmora in Assamese, and Janum-Saru in Meitei. Lasia shoots are sold in markets fresh or preserved in brine, and are sought by chefs and home cooks for their medicinal and culinary purposes. The shoots and young leaves are harvested 8 to 12 months after initial planting, and once established, they can be picked every few weeks. Lasia shoots grow year-round and are a versatile culinary ingredient for cooked savory preparations.
Nutritional Value
Lasia shoots and leaves are a source of fiber to aid in digestion and vitamins A and C to strengthen the immune system and maintain healthy organs. The species also contains minerals in varying amounts, including iron, calcium, phosphorus, magnesium, copper, and manganese. These minerals help the body produce proteins for oxygen transport through the bloodstream, support bone and tooth development, build red blood cells, and control daily nerve functions. In Asia, the shoots, rhizomes, and leaves are used in natural medicines for digestive disorders, sore throats, intestinal infections, and to purify the blood. The leaves also have anti-bacterial, antioxidant, anti-inflammatory, antidiarrheal, and antimicrobial properties and are often made into a paste that is topically applied for skin irritations and burns.
Applications
Lasia shoots have a green, vegetal, and earthy flavor suited for cooked culinary preparations. The young leaves and shoots should be thoroughly washed and trimmed before cooking, and must be heated to reduce their oxalate content. The tender shoots can be broken into smaller pieces by hand, squeezing out excess water, and are popularly boiled, stir-fried, or sauteed. In India and Sri Lanka, Lasia shoots are famously added to curries with coconut milk and spices. They are also cooked into stews, sautéed and eaten with rice, or cooked with lentils. The greens are sometimes incorporated into various salads and sambals, or they are battered and fried. They are also finely chopped, mixed with spices and herbs, and fried into patties as a crisp dish. In other parts of Asia, Lasia shoots and leaves are stir-fried into vegetable medleys or added to seafood dishes, notably with fish or shrimp. Lasia shoots and leaves pair well with aromatics, including garlic, ginger, onions, and chile peppers, spices like turmeric, curry leaves, cumin, and mustard, and flavorings such as pandan, galangal, and coconut milk. Freshly harvested shoots should be immediately used for the best quality and flavor. The greens can be stored in the refrigerator for a day or two. They are also preserved in brine for extended use.
Ethnic/Cultural Info
Lasia shoots and leaves are traditionally consumed in rice-based porridges throughout Sri Lanka. There are several variations and names for these porridges, including Kaadi, Hambu, and Amu, but the most used term across the island for porridge in general is Kanda. Porridges incorporating locally foraged leaves are called Kola Kanda and are favored as a filling meal that is gentle on the digestive track, as well as a medicinal treatment for select ailments. Kola Kanda is customarily served at breakfast, but it can also act as a quick meal for lunch. Lasia leaves are just one of many types of leaves that are gathered for porridges in Sri Lanka. These porridges are sometimes cooked with coconut milk and aromatics like garlic, ginger, tomatoes, fish flakes, and pepper for added flavor, or spices like cloves, cinnamon, sugar, or cardamom are mixed in for a sweeter taste. The practice of making porridge in Sri Lanka dates back to ancient times and was officially documented in the Dipavamsa, which translates to “Chronicle or History of the Island.” This written document, dated to the 4th or 5th century CE, is considered the oldest account of Sri Lankan history. Kola Kanda is also associated with Buddhist monks, as it is a frequent dish for them to break their fasts with a filling and nutritional meal. In the modern day, porridges are an everyday dish prepared in homes throughout Sri Lanka and are known for incorporating foraged greens as a boost of nutrients.
Geography/History
Lasia shoots are a part of Lasia spinosa, a species believed to have origins in Southern Asia, primarily in India and Sri Lanka. There is some debate about the extent of the center of origin, as more diversity is being discovered, leading some scientists to hypothesize that it may have a broader range across Southeast Asia. Lasia spinosa has been growing wild since ancient times, and the species has been utilized as a medicinal and culinary ingredient. Lasia shoots thrive in warm, humid, tropical to subtropical climates and are found beside water, including marshy, lowland areas, as well as shaded spots beside ditches, ponds, streams, wetlands, swamps, and riverbanks. The young leaves and stems have been historically foraged from wild or naturalized plants and have only recently expanded in select regions as a commercially grown crop. Today, Lasia shoots are found throughout Asia, mainly in the East, Southeast, and Southern regions, and are sold through fresh markets in their respective growing areas. The shoots are also pickled in brine and offered through online retailers worldwide.
