The leaves of a member of the agave family, used in Polynesia to wrap foods to be cooked. The leaves are removed before the food is eaten. Dried ti leaves, which can be found in some ethnic markets, must be soaked to soften before using. A Hawaiian liquor called okolehao is made from a mash of the ti plant.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Vietnamese Beef Grilled in Grape Leaves: Bo la Lot
- Napa Valley Stuffed Grape Leaves with Six Pepper SPAM(r), Fruit Relish and Pine Nuts
- All American Cheese Board
- Tomato Basil Salad
- Spinach with Mustard Vinaigrette