In cuisine[edit]
P. sarmentosum leaves are sold in bunches and are usually eaten raw.
In Thai cuisine, the leaves are used to wrap miang kham, a traditional snack; they are also one of the ingredients of the Kaeng khae curry of Northern Thailand.[3] The curry is named after these leaves, which are known as khae in Northern Thailand.
In Laotian cuisine, it is eaten as part of a salad.
In Malay cuisine it is shredded for ulam, a type of Malay salad.