FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
FAHAM, FAHAM TEA
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
is the name given to a tea made from the leaves of Angraecum fragrans, an orchid which grows in the tropics. The species is remarkable for bearing the largest flower of the orchid tribe. The leaves are very fragrant and odorous, and when dried and infused yield a flavor which is described as between vanilla and almonds.
Hedrick, U.P. editor. 1919. Sturtevant's Notes on Edible Plants. Report of the New York Agricultural Experiment Station for the Year 1919 II. Albany, J.B Lyon Company, State Printers. [References Available]
are the leaves of this orchid and are very fragrant and are used in Bourbon as tea. It has been introduced into France.
