Laksa Leaf

• Laksa leaf is a key ingredient in authentic laksa, imparting its characteristic flavor to the spicy noodle soup. Add it fresh right before serving for the best aroma and taste.
• Use laksa leaf in fresh spring rolls (goi cuon) and summer rolls to enhance the flavors with its minty, slightly spicy notes. It complements the other herbs and vegetables perfectly.
• Add chopped laksa leaf as a garnish to salads and stir-fries for a fresh, aromatic finish. Its unique flavor profile elevates simple dishes.
• Infuse laksa leaf into sauces and marinades to add a depth of flavor that complements seafood, poultry, and tofu. Its citrusy notes pair well with a variety of ingredients.
• Include laksa leaf in herbal teas for a refreshing and aromatic beverage. Its distinct flavor provides a unique twist to traditional tea blends.
• Garnish noodle soups such as pho with a sprinkle of chopped laksa leaf, complementing the other herbs and broths.

• May aid digestion and reduce bloating due to its aromatic oils.
• Contains antioxidants that help protect cells from damage caused by free radicals.
• Possesses anti-inflammatory properties, potentially alleviating symptoms of inflammatory conditions.
• Traditionally used to help relieve headaches and muscle pain.
• May contribute to improved circulation due to its stimulating properties.
• Offers a source of vitamins and minerals, contributing to overall well-being.

Laksa leaves are best used fresh. To store them, wrap the leaves in a slightly damp paper towel and place them in a plastic bag or airtight container in the refrigerator. This helps retain moisture and prevent wilting. Use within a few days for best flavor. While freezing is possible, it can diminish the herb's delicate flavor; consider using it in cooked dishes rather than as a fresh garnish if frozen.