Betel Leaf (La Lot) - Bunch - Certified Organic

Betel leaf, known as la lot in Vietnamese, is a beautifully fragrant heart-shaped leaf used across Southeast Asian cooking for centuries. Peppery, slightly bitter and deeply aromatic, it carries both culinary and medicinal significance across Vietnamese, Thai, Indian and Chinese traditions. These are grown at Conscious Ground by May, whose Vietnamese heritage shapes the way the farm grows, cooks and understands food as medicine. Betel leaf is one of several traditional plants she cultivates with deep intentionality, honouring both the flavour and the knowledge embedded in the plant. A genuinely rare find in the Northern Rivers. A bunch is approx 10-12 leaves. How to use: Wrap around seasoned beef or pork mince and grill, the classic Vietnamese bo la lot. Use as a fresh wrap for rice, herbs and dipping sauce instead of rice paper. Finely slice and fold through rice dishes or stir-fries for a peppery aromatic note. Steep a few leaves in hot water with ginger and honey as a warming tea. Layer into banh mi or Vietnamese-style sandwiches for depth and freshness. Traditional notes: In traditional Vietnamese and Ayurvedic medicine, betel leaf is valued for its warming properties, digestive support and antimicrobial qualities. It has been used for thousands of years across Asia as both food and medicine. We share this in the spirit of honouring a plant with a long and meaningful history. How to store: Wrap loosely in a damp paper towel, place in an airtight container and refrigerate. Best used within 3 to 5 days. Do not wash until ready to use. Grown by May and Richard at Conscious Ground, Myocum NSW. SXC Certified Organic No. 25227. Follow their story at consciousground.com and @consciousground on Instagram.