Acacia pennata for food

Acacia pennata subsp. insuavis (common name cha-om) is one of thirteen Acacia species native to Thailand. This thorny multipurpose shrub or small tree up to 5 m tall grows extensively throughout the country in homestead. However, small plantations for commercial harvest of edible leaves can be also found.

The stem is thorny. Young branches are pubescent, green in colour and turn brown with age. A large gland is present on the main rachis of leaves above the middle of the petiole. Leaves are bipinnate, pinnae 8-18 pairs; pinnules linear-oblong, glabrous, base oblique or truncate, up to 50 pairs per pinna, ciliate on the margins loosely set and overlapping. Flowers are in large terminal panicles, heads globose and pale yellow. The pods are thin, flat and long with thick sutures.

Young leaves, though having a very strong smell, are an important food source for Thai people. Each 100 g of fresh leaves contains: 57 kilocalories, 5.7 g fibre, 58 mg calcium, 80 mg phosphorus, 4.1 mg iron, 10066 IU vitamin A, 0.05 mg vitamin B1, 0.24 mg vitamin B2, 1.5 mg Niazin and 58 mg vitamin C.