 Acacia Leaf(Cha-om)
common in Chinese foods, this is a plant that resembles a fern in appearance but with a very
bitter flavor and pungent sulfur-like aroma when freshly picked and eaten. If consumed fresh, the aroma
and bitter flavor of the Acacia leaf is most often reduced by adding a dipping sauce such as shrimp paste
sauce. Generally it is cooked to provide mild flavored greens that are added as seasonings to eggs, omelets,
stir-fried foods, or served as a vegetable side dish.
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 Cha Phlu Leaf = Bitter-Leaf-Chapoo (Piper sarmentosum)
A plant in the Piperaceaefamily used in many Southeast Asian cuisines. The leaves are often confused with
betel, but they lack the intense taste of the betel leaves and are significantly smaller.
Asian people wrap beef in these leaves, while others chew them like gum.
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 Chinese Chives = Garlic Chives = Ku Chai (Allium tuberosum)
Thin, flat leaves with delicate garlic flavor. Flowers are edible and make a great addition to bouquets. The buddedflower stalks are sold as "Gow Choy" in Chinese grocery stores. 90 days to harvest.
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 Chinese Celery-kinchay (Apium graveolens)
Apium graveolens to use its scientific name, is something we usually think of as a salad food. However, the
original wild celery had a number of more interesting uses, such as being made into garlands to be worn at
funerals, or used as a pot-herb. The word celery comes from the Greek "selinon", which is how it is referred
to in The Odyssey of Homer.
According to The Oxford Companion to Food, the Chinese have been using celery since the 5th century AD.
Chinese celery is quite different from regular celery, which is European in origin. (Chinese celery originated
in a form of wild celery found in Asia). As the photographs illustrate, the stalks are much thinner (they are
also hollow), and the color can range from white to dark green. Along with a different appearance, Chinese
celery has a much stronger flavor. It is seldom, if ever, eaten raw, but is a popular addition to soups and
stir-fries. Just chop up the entire plant and toss it in with other vegetables.
Storage and Use : Chinese celery can be stored along with regular celery in the vegetable crisper section
of the refrigerator, where it will keep for several days. Rinse before using.
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 Coriander Spicy Asian = Yan Sui (Coriandrum sativum)
A special selection of Coriander that is distinctively pungent and very slow to bolt. The fresh slightly bitter leaves
are an indispensable ingredient of Chinese, Thai, Cambodian and Mexican cuisine.
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 Flowering Chives = Flowering Garlic Chives
Garlic
chives and flowering chives are vegetables found in Asian markets that
may not be familiar to westerners.
The
garlic chives cherished by many Southeast Asians are not the green
leaves of garlic plants, but are a kind of leafy chives with a distinct
garlic flavor. Not at all like a skinny, fragile-looking,
rond-and-hollow stemmed chives sold in tiny bundles in western
supermarkets and used sparingly as a seasoning herb in western cuisine,
garlic chives are long (8 to 15 inches), flat and rather wide (1/4 inch)
in comparison, and are usually sold in large bunches as they are
frequently cooked as a vegetable on their own right (indeed, in parts of
China, they are known as "jewels among vegetables").
Of
course, they also serve as a flavor-enhancing herb in a wide variety of
dishes, from soups and salads to fish, meat and egg dishes. They are
sometimes eaten raw, cut into inch-long segments, in salads and noodle
dishes; or stuffed into dough mixtures to make chive cakes for snacks
and appetizers.
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 Galangal (Alipinia galanga)
It
is native to Southern China and Thailand but was introduced to Europe
in the 9th century, almost 500 years before Marco Polo. It is widely
used in Indonesia and Malaysia as a food flavouring and spice. It is a
warming, digestive tonic with a stimulating and carminative effect on
digestion. It promotes the secretion of gastric juices, aids
peristalsis, and relieves gas in the gastrointestinal tract.
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 Ginger (young/old) (Zingiber afficinale)
It
is the rhizome of the plant Zingiber officinale, consumed as a
delicacy, medicine, or spice. It lends its name to its genius and family
(Zingiberaceae). Ginger is native to India and China. It takes its name
from the Sanskrit word "stringa-vera", which means "with a body like a
horn", as in antlers. Ginger has been important in Chinese medicine for
many centuries and is mentioned in the writings of Confucius. It is also
named in the Koran, the sacred book of the Moslems, indicating it was
known in Arab countries as far back as 650 A.D. It was one of the
earliest spice known in Western Europe, used since the ninth century.
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 Holy Basil (Mreas Prov) (Ocimum canum)
Famous holy herb, revered by Hindus and other Eastern religions, and grown around temples. Fresh leaves
can be added to salads and other cold dishes. Distilled oil is an effective antibiotic and insect repelled.
Medicinal : Aromatic and warming, benefits digestion. 90 - 100 days to harvest.
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 Hoary Basil = Sacred Basil (Lieng Leak) (Ocimum sanctum)
Zesty lime aroma. Adds an unique citrus flair to fish and salads.
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 Kaffir Lime Leaf & Zest (Citrus hystrix)
A
profusely fragrant tropical citrus, kaffir lime is indispensable in
Thai and Cambodian cooking and cannot be substituted with other kinds of
citrus. The valued parts are the leaves and the peel or zest of the
limes. The juice is also aromatic but is not generally used in cooking
since its perfumy quality can overpower light sour dishes. Both leaves
and peel are available frozen or dried if you are not able to find them
fresh and do not grow your own.
The dark green leaves come in double
form - a more pointed top leaf joined to a more rounded bottom leaf.
They impart not only a sweet, lemony scent but a wondrous flavor of
their own to soups, salads, curries and stir-fried dishes. For watery
simmered dishes, the leaves are bruised and added whole; for dry dishes,
they are cut into very fine hairlike slivers. To sliver, stack a few
leaves at a time and cut at a slanted angle with a sharp knife; or use
scissors.
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 Lemon Grass (Cymbopogon citratus)
This aromatic grass is used extensively for flavorings and as a refreshing tea with soothing, anti-inflammatory
properties. Just pick a leaf, shred lengthways to expose oil capillaries and pour on boiling water leaving
to infuse for several minutes. A great addition to soups, for culinary use. 2-3 months to bulk up
before harvesting.
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 Long Coriander = Sawleaf Herb (Eryngium foetidum)
Popular Asian and Latin American culinary herb with the flavor of Coriander. Small and low growing with a rosette
of toothed, lance-shaped leaves which can be preserved easily by freezing or drying. 75-90 days to harvest.
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 Mint (Mentha arvensis)
A zesty addition to salad mix. Medicinal : Leaves are used in tea to aid digestion. 60 days to harvest.
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 Moringa Leaf/Seeds (M'rum)
The moringa plant is drought resistant and grows practically anywhere around the world. The leaves
contain significant sources of minerals and vitamins A, B, and C. It also contains high levels of calcium,
phosphorous, iron, protein, with low fat, and low carbohydrates. Its iron content is very good for anemia.
The Moringa leaves are eaten as a leaf vegetable and can also be cooked in any various ways like that of
spinach. The roots can be pulled out and can be used as horseradish.
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 Pandan Leaf (Pandanus amaryllifilius)
A tropical plant in the screwpine genus which is known commonly as pandan and is used widely in Southeast Asian
cooking as a flavoring. The plant is rare in the wild but is widely cultivated.
The leaves are the source of a well-loved flavoring that goes into a wide assortment of desserts and sweet
treats. The juice extracted from the fresh leaves provides a natural green food coloring as well.
Bai dteuy has an earthy fragrance and taste that enrich coconut milk and syrupy mixtures in the making of
sweet foods.
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 Praew Leaf = Viet Coriander = Rau Ram (Persicaria odorata)
Chi Saing K'hum. Tropical perennial. Frost tender. Ht. 45 cm. Attractive small, creamy-white flowers in late summer on mature plants,
but rarely in cold climates. Green narrow pointed leaves with a maroon V shape making near the base.
Culinary, do not cook, add just before serving.
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 Rice Paddy Herb (Ma-orm) (Limnophila aromatica)
It is a popular in Thai, Cambodian and Vietnamese cooking and is used in sweet dishes
and sweet-and-sour dishes. Asian in origin, this herb is a member of the snap-dragon family of plants
and is an aquatic plant grown in the flooded rice fields of Asia. With a lemony, citrus aroma as well as
flavor, the Rice Paddy herb is a common spice used in Vietnamese recipes for seafood and fish soups
such as Samlor Manchu Trey, a Cambodian soup.
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 Sesame Leaf
It
is unique Asian delicacy that taste similar to mint but with a slight
nutty undertone. They can be prepared in many ways, but one common dish
that uses sesame leaves is Korean kimchi. This light dish combines spicy
flavors to make a unique sauce for the sesame leaves. It is relatively
easy to prepare and can be served at room temperature or cold.Step 1 : Wash and rinse the sesame leaves in the strainer.
Step 2 : In
the small mixing bowl combine the garlic, soy sauce, chili powder,
pepper, anchovy sauce, sesame oil and sugar. Mix until a paste-like
substance forms.Step 3 : Layer the sesame leaves on top of each other. Evenly distribute the paste between the leaves.Step 4 : Place the leaf stacks in a container and put in the refrigerator for 12 hours.Step 5 : Serve cold or at room temperature with your favorite Asian entree.
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 Spring Onion (Allium fistulosum)
Spring
onions are a variety of green onion or scallion with a stronger flavor
which packs a distinctive bite. They can be used in any recipes which
call for green onions, ranging from salads to salsas and they can
easily be grown at home; you can even use bulbs from the supermarket as a
starter for your own spring onions. As their name suggests, these
onions come into season in the spring. They look very similar to green
onions except that their bulbs are larger and more defined. These larger
bulbs have a concentrated onion flavor, although the greens are also
strongly flavored as well.
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 Sweet Asian Basil (Neang Vorg) (Ocimum basilicum)
All the sweet group basils have aromatic scented leaves which give of a pleasant clove-like odor even when
lightly touched. Popular in flavoring tomato dishes, such as tomato salads, soups, bouillabaisse and
especially pesto sauces in Italy and pistou in France.
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 Turmeric (Curcuma domestica)
Turmeric
has a peppery, warm and bitter flavor and a mild fragrance slightly
reminiscent of orange and ginger, and while it is best known as one of
the ingredients used to make curry, it also gives ballpark mustard its
bright yellow color. Turmeric comes from the root of the Curcuma longa
plant and has a tough brown skin and a deep orange flesh. Turmeric was
traditionally called "Indian saffron" because of its deep yellow-orange
color and has been used throughout history as a condiment, healing
remedy and textile dye.
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 Yanang Leaf (Tiliacora triandra)
A species of flowering plant native to mainland Southeast Asia and used particularly in the cuisines of northeast
Thailand and Laos. In the Lao language it is called bai yanang (literally "yanang leaf"), or simply yanang or ya
nang. It is a climbing plant with deep green leaves and yellowish flowers.
Culinary use : In the Lao culture of Laos and Isan (northeast Thailand), the leaves are used in the preparation
of keng noh mai som (sometimes called keng Lao), a sour-tasting soup that also includes bamboo shoots,
chilis, salt, citric acid, and sometimes also oyster mushrooms, straw mushroom, cha-om (acacia), or other
ingredients. Generally the leaves are not used whole, but rather a juice (or extrac) made from the leaves is used
to make the broth, primarily as a thickening agent rather than for its flavor. This juice may be prepared from
scratch, from fresh leaves, or purchased in canned form.
Source From: http://www.3sror.com |
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