Wild betal leaf or La lot

Makes a very attractive ground cover with it's glossy dense leaves. Primarily cultivated in India and SE Asia as spice and medicine. In Thailand the young leaves are eaten raw or cooked. They are used raw to wrap ginger, peanuts, roasted coconut meat, dried shrimp, chilli, shallots, lime and, sweet coconut meat sauce to make miang kam bai chaa phluu, a kind of snack. The leaves are also mixed in khaao yam, blanched as a vegetable or put into curries. Very tasty in salads.