Bhutanese Organic Dried Turnip (120g)

Sun-dried turnip greens (Lom) with an earthy, umami-rich taste and pleasant bitterness.

Across the highlands of Bhutan, where winters are long and fresh greens are scarce, families have preserved the harvest for centuries using a simple, brilliant method. They gather tender turnip leaves, spread them under the sun, and let the mountain air work its magic. The result is Lom or Lom-kam , sun-dried turnip leaves that capture the slightly peppery, earthy, and umami-rich taste of Bhutan’s fertile valleys. This is a true taste of Himalayan ingenuity, turning a seasonal green into a year-round staple.

These dried leaves are incredibly versatile. When rehydrated, they swell back to life, ready to absorb the flavors of your cooking while adding their own unique character. They are a key ingredient in the beloved Bhutanese dish Lohm Tshoem, where they are simmered with chilies, garlic, and ginger. You will also find them tucked inside Hoentay, traditional buckwheat dumplings made during the Lomba harvest festival.

How to enjoy this Himalayan ingredient in Bangkok:

The Traditional Bhutanese Way (Lohm Tshoem): This is the classic preparation. Rehydrate a handful of Lom in warm water for 15 minutes, then drain. In a pan, sauté garlic and ginger in a little oil. Add the rehydrated turnip leaves, a splash of soy sauce, and a generous pinch of dried chilies or a spoonful of your favorite Bhutanese Ezay. Simmer for 10 minutes. Serve as a side dish with Bhutanese Red Rice.
The Bangkok Twist – Thai-Bhutanese Stir Fry: Rehydrate the Lom and roughly chop. Use them as a nutritious and flavorful green in a quick stir-fry. Their slightly peppery note pairs wonderfully with Thai flavors. Sauté them with garlic, a handful of Thai basil, a splash of fish sauce, and a little sugar. Add to any stir-fry for an unexpected depth of flavor.
The Modern Way – Umami Soup Base: Add a few pieces of dried Lom directly to a pot of soup or stew as it simmers. They will rehydrate slowly, infusing the broth with a rich, savory, almost meaty complexity, similar to how kombu is used in Japanese cooking. They are perfect for adding a healthy boost to noodle soups, lentil stews, or a simple vegetable broth.

Produced by Bhutan Growers, these leaves are a delicious and nutritious reminder that the best flavors often come from the most patient and sustainable traditions.

Net Weight: 120g

History of Bhutanese Organic Dried Turnip (120g)

Lom (ལོམ) is the Dzongkha word for sun-dried turnip greens. This ingredient is a classic example of Himalayan food preservation, born from the necessity of surviving long, harsh winters in a mountainous land. For centuries, farmers in Bhutan have harvested turnip leaves at their peak, then laid them out to dry in the summer sun. This simple process concentrates their flavor and removes moisture, creating a lightweight, shelf-stable food that could be stored for months and enjoyed when fresh vegetables were out of season. It is a practice that embodies the Bhutanese spirit of self-sufficiency and deep respect for the harvest.

Dried turnip leaves hold a special place in Bhutanese culture and are a key ingredient in the traditional festival of Lomba. Celebrated in the Paro and Haa regions in late autumn, Lomba marks the end of the harvest season and the beginning of the new year. It is a time for family, joy, and displays of prosperity. During Lomba, families prepare Hoentay, a steamed, momo-like dumpling made from buckwheat flour. The traditional filling for these cherished dumplings is a mixture of rehydrated dried turnip leaves, amaranth seeds, chili, and fermented cheese. These dumplings are not just a festive food; they were historically offered to nobility as a gesture of respect and goodwill.

This particular Lom is produced by Bhutan Growers. The turnip greens are grown by smallholder farmers using traditional organic methods. The leaves are harvested at peak freshness and then naturally sun-dried, capturing the essence of the Himalayan landscape. By choosing this product, you are not just buying a unique ingredient; you are helping to sustain an ancient agricultural tradition and supporting the rural communities that preserve it.

Nutritional Value of Bhutanese Organic Dried Turnip (120g)

Nutrient

Range

Calories

220

Protein

Fat

Carbohydrates

68g

Fiber

Sodium

Dietary Pros:

100% Plant-Based / Vegan
Naturally Gluten-Free
No Artificial Additives or Preservatives
Grown without Synthetic Pesticides or Chemical Fertilizers
Non-GMO

Nutritional Excellence:
Turnip greens are a powerhouse of nutrition. They are an excellent source of vitamins A, C, and K, as well as calcium, iron, and manganese. The sun-drying process concentrates these nutrients, making this dried version a potent source of health-supporting compounds. Studies have shown that turnip leaves contain high levels of beneficial phenolic compounds and organic acids.

Health and Lifestyle Benefits:

Bone Health: Turnip greens are rich in calcium and vitamin K, two essential nutrients for maintaining strong and healthy bones. Vitamin K also plays a crucial role in blood clotting.
Immune Support: The high concentration of vitamin C in turnip leaves supports a healthy immune system, helping the body fight off infections.
Eye Health: Turnip greens are an exceptional source of lutein and zeaxanthin, carotenoids that accumulate in the retina and help protect against age-related macular degeneration and other eye diseases.
Heart Health: The dietary fiber, potassium, and antioxidants found in these greens contribute to cardiovascular health by helping to lower blood pressure and reduce cholesterol levels.
Digestive Health: The fiber content promotes healthy digestion, regular bowel movements, and can help you feel full and satisfied.
Antioxidant Protection: Turnip greens are loaded with powerful antioxidants, which help protect your cells from damage caused by free radicals, reducing oxidative stress and the risk of chronic diseases.
Supports Smallholder Farmers: By choosing Bhutan Growers’ Dried Turnip, you are directly supporting smallholder farming communities in Bhutan, helping sustain traditional agricultural practices and provide a stable income for rural families.

Storage: Store in a cool, dry place away from direct sunlight. Properly stored, these dried leaves are shelf-stable for an extended period. Once opened, keep in an airtight container.

How to make Bhutanese Organic Dried Turnip (120g)?

Here are three delicious ways to bring the earthy flavor of Lom into your kitchen.

Lohm Tshoem (Traditional Dried Turnip Stew): This is the most classic and beloved way to prepare dried turnip leaves in Bhutan.
- Ingredients: 20g Bhutanese Organic Dried Turnip, 1 tablespoon vegetable oil, 2 cloves garlic (minced), 1 teaspoon ginger (minced), 1-2 dried red chilies (or 1 teaspoon Bhutanese Ezay), 1 tablespoon soy sauce, salt to taste.
- Method: Rinse the dried turnip leaves and soak them in a bowl of warm water for 15-20 minutes until softened. Drain and squeeze out excess water. Roughly chop the rehydrated greens. Heat the oil in a pan over medium heat. Add the garlic, ginger, and dried chilies (or Ezay) and sauté for 30 seconds until fragrant. Add the chopped turnip leaves and soy sauce. Stir-fry for 2 minutes. Add a splash of water, cover, and simmer for 10 minutes. Season with salt. Serve hot as a side dish with red rice.
Vegetarian Phaksha Paa with Lom: This is a creative, meat-free twist on a classic Bhutanese pork dish, using dried turnip leaves as the star.
- Ingredients: 20g Bhutanese Organic Dried Turnip, 1 block firm tofu (cubed), 2 tablespoons vegetable oil, 2 dried red chilies (or 1-2 fresh green chilies, sliced), 1 onion (sliced), 2 cloves garlic (sliced), 1 tablespoon soy sauce.
- Method: Rehydrate the dried turnip leaves as directed above and chop. Pan-fry the tofu cubes in a little oil until golden brown on all sides. Remove and set aside. In the same pan, add the remaining oil and sauté the dried chilies, onion, and garlic until fragrant. Add the rehydrated turnip leaves and stir-fry for 2 minutes. Add the fried tofu back to the pan along with the soy sauce. Toss everything to combine and cook for another 2 minutes. Serve with steamed red rice.
Lom and Mushroom Noodle Soup (Himalayan Comfort): This recipe infuses a simple noodle soup with the deep, savory umami of dried turnip leaves.
- Ingredients: 4-5 pieces Bhutanese Organic Dried Turnip, 4 cups vegetable or chicken stock, 100g fresh mushrooms (sliced), 1 clove garlic (minced), 1 tablespoon soy sauce, 1 serving of your favorite noodles (ramen or rice noodles), 1 teaspoon sesame oil, chopped spring onions for garnish.
- Method: In a pot, combine the stock, dried turnip leaves, sliced mushrooms, garlic, and soy sauce. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld. Add the noodles and cook according to package instructions. Remove the pot from the heat and stir in the sesame oil. Garnish with chopped spring onions and serve hot. The Lom will have rehydrated into tender, flavorful greens.