siŋ aɽaʔ

Medicinal values for: cough, stomach ailments

• Leaf: As a traditional medicine the leaves (sakam) are also used to treat coughs (kʰuʔ).
• Bark: The bark (baklaʔ) is used as a medicine (ranu) for stomach ailments.

Culinary use: siŋ aɽaʔ leaves (sakam) are a wonderful vegetable that sprouts in the spring and are served cooked with many delicacies. The young leaves (baleʧ sakam) and flowers (baha) are edible.

The leaves (sakam) have a citrusy taste and are often cooked as a leafy vegetable (aɽaʔ). The leaves (sakam) and flowers (baha) are boiled (hõɽeʧ) first. And after decanting the water, these are cooked in oil and then chili (marʧej), garlic (rasun), onion (pejadʒ) and tomato (bilati) are added to it.