Garden to Table: The Lao Herbs Grown at The Namkhan's Organic Farm

The Namkhan grows much of its own produce on an organic farm beside the river in Luang Prabang. Among the vegetable beds are the herbs that give Lao cooking its flavour: lemongrass, galangal, torch ginger, wild betel leaf, kaffir lime and pennywort. This is what we grow, how the kitchen uses it, and where you can see it during your stay.

Why we grow our own

Herbs lose their aroma within days of cutting. Growing them on site means the kitchen picks what it needs the same morning, so a bowl of soup carries the scent of lemongrass that was in the ground an hour earlier. The farm also feeds our cooking school and supplies the restaurant, which keeps food miles close to zero and the flavour at its peak. You can read more about the farm on our eco-farm page.

The Lao herbs in our garden

Lemongrass (bai sing kai). The backbone of Lao soups and grilled dishes. We use the tender lower stalk in broths and the leaves for tea.

Galangal (kha). A sharper, more citrus cousin of ginger. It sits at the base of most Lao curries and the sour soups served at the riverside restaurant.

Torch ginger flower (dok kaalin). A pink edible bud with a bright, almost floral sourness. Sliced thin, it lifts salads and fish dishes.

Wild betel leaf (phak i leut). A heart-shaped leaf used as a wrap for grilled morsels and folded into salads. It carries a mild peppery note that is hard to find outside Southeast Asia.

Kaffir lime. Both the fruit and the leaf earn their place. The leaf, torn rather than chopped, perfumes curries and stir-fries.

Asiatic pennywort (phak nok). A small round leaf used both in the kitchen and as a cooling drink. We blend it into a fresh juice that guests often meet for the first time here.

From the garden to your plate

Most of these herbs travel a short path: picked at the farm, carried to the kitchen, and served the same day. Guests who want to go further can join a session at our cooking school, where the class begins with a walk through the beds to choose the ingredients. The restaurant menu changes with what is ready to harvest, so the dining experience shifts gently through the seasons.

See the farm during your stay

The farm is open to guests for a morning walk with one of the gardeners. It is a quiet way to understand where your meals come from, and a good first stop before a cooking class. Ask at reception to arrange a visit, or book a cooking class when you reserve your room.