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 scorch may take time, requiring a treatment of a slow leaching process through drip irrigation over 24–48 hours. Reversal of symptoms and damage can be enacted through the following cultural practices: Leaf scorch Leaf scorch (also called leaf burn, leaf wilt, and sun scorch) is defined as a browning of plant tissues, including leaf margins and tips, and yellowing or darkening of veins which may lead to eventual wilting and abscission of the leaf. Leaf scorch can be caused by soil compaction, transplant shock, nutrient deficiency, drought, salt toxicity, and herbicide injury. Affected plants may sometimes recover through watering and fertilization