Celtnet Guide to Herbs Beginning with 'A'


Herb Guide — 'A'



A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Welcome to the Celtnet Herb Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available herbs have become the 'Cinderella' flavourings in the culinary world and more and more herbs are falling out of common usage. These pages are an attempt at bringing all the various culinary herbs together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Herb Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the herbs given here whether common or rare can be obtained via a specialist herb nursery.

marker button  Acmella oleracea marker button  Acmella paniculata marker button  Adansonia digitata
marker button  African Blue Basil marker button  Allherb marker button  Allium cepa
marker button  Allium fistulosum marker button  Aloysia citrodora marker button  Aloysia triphylla
marker button  Ambada bhaji marker button  Anetholea anisata marker button  Anethum graveolens
marker button  Angelica marker button  Angelica archangelica marker button  Anise Basil
marker button  Anise Myrtle marker button  Aniseeed Myrtle marker button  Anthriscus cerefolium
marker button  Apium graveolens marker button  Appleringie marker button  Arrayan
marker button  Artemisia abrotanum marker button  Artemisia dracunculus marker button  Artemisia princeps
marker button  Artemisia vulgaris


all wordsany wordexact match

If you enjoyed this Herb Guide secton of the sebsite then you will be interested in my eBook on Cooking with Spices and Spice Recipes. This eBook is sold to help support and maintain this site, so that I can keep it going and extend it as well. So, you are not only helping to keep this sit going, but you are also gaining an invaluable cookery resource for yourself.





A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Example Entry

Below, you will find an example wild food entry produced randomly from our database:

Herb Guide Entry For: Vietnamese Coriander

This is the description page for Vietnamese Coriander (Persicaria odorata) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Vietnamese Coriander.

Vietnamese Coriander

Vietnamese Coriander, Persicaria odorata, syn Polygonum odoratum (also known as Vietnamese Mint, Vietnamese Cilantro, Cambodian Mint, Rau Ram, Laksa Leaves and Hot Mint) is a perennial herbaceous member of the Polygonaceae (knotweed) family. Though it resembles the Lamiaceae (mint family) in appearance and scent it is not a mint and is not related to the mints at all. It is a native of south-east Asia and is used in Vietnamese cuisine (where it is known as rau răm) as well as Malaysian and Singaporean cookery where it's known as daun kesom or daun laksa (ie laksa leaf as it's a crucial ingredient in the spicy soup, laksa). In Thailiand it is called pak pai (ผักไผ่). However, the leaf is most particularly identified with Vietnamese cuisine where it is comonly used in salads and in raw spring rolls. It is often used as a garnish for noodle dishes.

The plant grows to about 30cm tall with reddish stems divided into sections and is not tolerant of cold or too high a temperature. The leaves are lanceolate and alternate with the top of the leaf being dark green with chestnut-coloured spots, whilst the botton of the leaf is burgundy red. The herb has a coriander-like scent and a clear lemony note. But it is not spicy in tone.


Recipes Utilizing Vietnamese Coriander

Laksa Paste
Fish Larb
Laksa Lemak




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you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any gift you make goes towards the One Million People campaign that seeks to make a range of old and ancient recipe texts (with translations) freely available on the web. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.




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