A Local Wisdom in Utilization of Indigenous Plants of Lao Khrang in Huay Duan Sub-District, Don Tum District, Nakhon Pathom Province

Abstract

This research aims to study a variety of indigenous plants for consumption and their cooking traditional based on local wisdoms of Lao Khrang in order to access to the database of available dishes and recipes. In addition, the research will lead to useful applications of natural resources that are available and to the development of knowledge about the conservation of natural resource, which is critical to maintain their culture and sustainable use of natural resource. The research was carried out in the manner of a participatory action research (PAR) between the researchers and key informants who are knowledgeable about indigenous plants in the Lao Khrang community such as the Lao Khrang’s housewives. These housewives are able to cook dishes with original taste from every indigenous plant. Results showed that 49 species of indigenous plants of Ban Tung Pak Good, Huay Duan Sub-District, Don Tum District, Nakhon Pathom Province, consumed as local wisdom food of Lao Khrang are found on the rice field or in the forest around the village. Some villagers plant in the backyard for convenience. These vegetable are eaten fresh or pickled. Boiled vegetable can be eaten with curry sauce or be a part of the recipe for other food, including soup or spicy salad. Seven popular dishes in the household and ceremonies that contain indigenous plants are (1) Kaeng Pum (2) Kang Hua Tan (3) Kang Hoi Jub (4) Prik Jaew Mor (5) Kang Prea (6) Kang Bon (a. 7) Corn/Bamboo Snack