General Description/History

• also called ‘Wild Betel Leaf’, or cha plu
• a spice used in Asian cooking
• sold as fresh leaves, which are heart-shaped, glossy green with a prominent crease down the mid-rib and a creased appearance caused by distinct veins
• leaves are commonly sold attached to stems
• has a delicate flavour and is eaten raw in many Thai dishes, or in salads in Malaysian cuisine
• Wild betel leaves used in cooking are not the same as the leaves chewed for their mild narcotic properties. Piper sarmentosum is used in cooking, while P. betle, or ‘betel nut’ is chewed

Betel Leaf is mainly imported from India, Thailand, but small Australian-grown supplies can be found grown in Queensland

Nutritional Value

Good source of protein, potassium, nitrogen and minerals

Storage/Handling

Fresh leaves are prone to dryness and fungal rots. Store like lettuce: in the fridge for a few days (3-5) in a sealed plastic bag. Use as soon as possible after purchase.

Season: 

Botanical Name: Piper sarmentosum (Piperaceae)

Alternative Names: Cha Plu, Wild Betel Leaf

Availablity: 

Growing Areas: 

Queensland