Tom kha kai Dill weed is a common herb which is used in Lao cuisine. The Thais' answer to dill weed (known in Thailand as "phak chi Lao" (), since it is known locally as a Lao herb) in Thai "tom kha" is coriander or cilantro ("phak chi", ). There are other versions of "tom kha kai" made with seafood ("tom kha thale", ), mushrooms ("tom kha het", ), pork ("tom kha mu", ) and tofu ("tom kha taohu", ). In the late 19th century, "tom kha" was not a soup. it was a dish of chicken or duck simmered in a light
Leaf cold and reduced sunlight by curtailing chlorophyll production. Red anthocyanin pigments are now thought to be produced in the leaf as it dies, possibly to mask the yellow hue left when the chlorophyll is lost—yellow leaves appear to attract herbivores such as aphids. Optical masking of chlorophyll by anthocyanins reduces risk of photo-oxidative damage to leaf cells as they senesce, which otherwise may lower the efficiency of nutrient retrieval from senescing autumn leaves. In the course of evolution, leaves have adapted to different environments in the following ways: The leaf surface is also host to a large variety of microorganisms;