With a name that literally translates to the King of Herbs, Ulam Raja (Cosmos Caudatus) does not take its title lightly! This mild-tasting herb with mango undertones grows abundantly in Malaysia, making it versatile enough to gently complement dishes that would normally call for a western herb, such as basil or thyme. It is best eaten raw for the sake of texture, flavour and therapeutic properties. I’ve set it up a few here with Rye Bread, homemade Coconut Yogurt, Baby Radish and Harissa King Oyster Mushroom.
Adding ulam (Malaysian herbs) to our diet is a cheap and accessible way to stay healthy during a time when optimal immunity levels are as crucial as ever. If you’re curious about Ulam Raja, it is one of the more researched local ulam, and many studies can be accessed online for free.
Eat local, support local, stay curious!