We have a special treat for the tropical garden folks today, the legend in the world of elephant ear hybridization - Dr. John Cho. A plant pathology professor, Dr. Cho's primary focus was breeding edible colocasia for leaf spot resistance, until he met Tony who inspired him to work on developing ornamental cultivars. His latest creation is a mix of both - a nice looking clump that produces foliage that is edible when cooked. In Hawaii taro leaves are commonly used to prepare "laulau" - slow cook

Wild betel leaves or "buyo" is an umami-packed edible leaf that can be found in different parts of the world like Thailand, Bangladesh, and Sri Lanka. 🌿 In this recipe, we drew inspiration from Miang Kham, a popular Thai appetizer and added a local twist to it. 😋 This is our last episode of Edible Leaves! What should we cook next? Let us know in the comments if you have any series ideas that we can try! 🌱 | FEATR