The leaves of this slender, tropical vine are used in culinary dishes in Thailand and Laos. Young leaves emerge light green and darken as they age, and vines can reach 20 long in tropical zones, although Yanang can be maintained at a shorter height when grown in a pot. Grass Jelly Vine leaves have an abundance of natural pectin and are blended or mashed to extract the thick juice that can be made into drinks, soups, desserts or a grass jelly treat.