White Sesbania Flowers
White Sesbania flowers (Dok Khae) are oblong-shaped, pendulous blooms. They are similar in shape to pea flowers, bearing an upright standard petal; a curved, boat-shaped keel; and wing petals that spread out from the flower. Each flower is quite large, growing to 7 to 10 centimeters in length. They are showy blooms, and have white, pink, or red petals, depending on the variety. However, the white flowers are preferred for eating. The flowers are rich in sugar and taste sweet at first bite. They also have an intriguing mushroom-y umami flavour, along with a slight bitter aftertaste.
White Sesbania flowers (Dok Khae) contain protein, carbohydrates, and fiber. They are a source of minerals such as calcium, magnesium, potassium, iron, thiamine, riboflavin, niacin, and ascorbic acid.
White Sesbania flowers (Dok Khae) are commonly used in salads and curries, such as the sour Kaeng som curries of Thailand. They may be dipped in batter and fried in the same manner as zucchini flowers. To use the flowers, the stamen must first be pulled out, as this is bitter in taste. They are then washed and often quickly blanched before being used. They pair well with seasonings like fish sauce and shrimp paste and go well with other vegetables like green beans, cabbage, and tomatoes. To store white Sesbania flowers, place them in a loose plastic bag in the refrigerator, where they will last for up to a week.
White Sesbania flowers (Dok Khae) are available in the summer months.