Pandan

The nature of the plant is a biennial plant with clumps, roots, air on the stems, leaves, single leaves, crush, smell, smell. Leaves attached to the trunk, alternating tightly around. The leaves are slender in shape, pointed at the edge of the leaves of the leaves and at the center of the back of the small spines. Flowers have never been planted by extracting young shoots.

The fresh leaves.

How to use: Clean, fresh pandan leaves, cut crosswise, pound. Add a little water, squeezed through a thin white cloth. Will get green water (santophyll and chlorophyll) with fragrance, can be used to color the food, savory and sweet Popularly used only in sweet food colors such as lodge, rhombus, jelly, coconut milk, chrysanthemum juice, cake etc. Sometimes the leaves are crushed enough. Boil with water, add a little sugar. Made into pandan tea with a green, pleasant aroma