There's something really fascinating about using flowers as an ingredient in your foods. I ADORE flowers and love having them around the house and garden (but not in a bouquet...oops!). They're just so pretty and such an interesting food. Sometimes I look at the edible flowers and I'm, like, wow, I can't believe we can eat them. Some of them are actually really good. For the recipe in this post, I'm using one kind. You may have guessed from the title of the post that it's sesbania flowers, or "dok sanoh" in Thai, I'm using.
In Thailand, the variation of sesbania flowers you'll mostly see is the yellow one. Sesbania is a perennial plant that grows pretty much anywhere, even without any care along the road. Believe it or not, most of the time it's considered more of a weed here! People don't really plant or grow them. Their seeds just get spread by birds.
In the Thai countryside where people have a bit (or a lot) more land, if the seeds sprout, people just let the plants grow but they don't really care for them. However, when the plants flower, they harvest the flowers to eat and sometimes sell. I SO remember having fun picking them with my aunt in Ayutthaya when I was a kid. 😁😁 If you see a sesbania plant and you want to pick the flowers, choose the ones that aren't fully open and remember to watch out for the hairy caterpillars!! Alternatively, you can get them at your local market if you live in Thailand. They come in a large bag all year round, usually at 20-25 baht.
Fun Fact: Sesbania is the provincial flower of Ayutthaya 🤓
In order to prepare sesbania flowers for this Thai-style omelette, just wash them throughly and remove the stems before you cook them. To make the omelette, beat the eggs with the flowers, garlic, soy sauce and fry the mixture in a greased pan over medium-high heat. Altogether, this healthy semi-vegetarian egg dish should take you less than 15 minutes to whip up! If you get to try this recipe, don't forget to serve the omelette with Sriracha sauce and warm, fluffy jasmine rice. 😉
Thai-Style Sesbania Flower Omelette Recipe
- 2 eggs
- 4 cloves garlic finely chopped
- 1½ cup sesbania flowers
- 2 teaspoons soy sauce
- Crack the eggs into a bowl, add garlic, sesbania flowers, and soy sauce and beat.
- Set a pan over medium-high heat and add a bit of oil to grease.
- Fry the egg mixture when the oil is hot. Remove from heat when done and serve immediately.
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