Celtnet Guide to Herbs Beginning with 'D'


Herb Guide — 'D'



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  Dictamnus marker button  Diếp Cá marker button  Dill
marker button  Dillby marker button  Diplotaxis tenufolia marker button  Diktamo
marker button  Dittander marker button  Dittany marker button  Dittany of Candie
marker button  Dittany of Crete


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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: Lemongrass

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

Lemongrass

Lemongrass, Cymbopogon citratus is a member of genus of about 55 species of grasses native to warm temperate and tropical regions of the Old World, which are members of the Poaceae (true grass) family. Two types are commonly used for flavouring dishes. The East-Indian lemon grass (Cymbopogon flexuosus) which is native to India, Sri Lanka, Burma and Thailand and the related West-Indian lemon grass (C. citratus) for which a Melanesian origin is assumed. Though both species can be used interchangably, C citratus is the most commonly seen in the west, as it has a large, more bulbous, base.

The classic 'lemony' scent of lemongrass is due to the presence of the turpenol, citral in the essential oil. This essential oil also contains nerol, limonene, linalool and β-caryo­phyllene.

It is a widely-used herb in Asian (particularly Hmong, Khmer, Thai, Lao, Philippines, Sri Lankan, Vietnamese) and Caribbean cooking and the stems of the grass have a citrous flavour which they maintain even when dried and powdered. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to dishes. It may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk. The main constituent of lemongrass oil is citral.

It is used in Thai curries, soups and stews (especially fish stews) and can also be infused in water to make a tea. Mixed with chilli it goes very well with shellfish and makes a wonderful addition to moules marinieres.


Recipes Utilizing Lemongrass

Chilli Marmalade
Thai Mango Fish Curry
Thai Red Curry Duck
Thai Red Curry Paste
Thai Coconut and Rainbow-Pepper Chicken Soup
Thai Chilli Sorbet
Sour Spicy Carp
Daging Bumbu Bali
Mixed Spicy Chicken
Indonesian Peanut Sauce
Beef Rendang
Java Chicken
Thai Pork Curry in the Burmese Style
Fragrant Coconut Rice
Thai Shrimp Soup
Green Beans in Coconut Sauce
Hot Green Tamarind Chicken
Lemongrass Tea
Tongabezi Chicken Curry
West Sumatran Fish Curry
Thai Green Curry of Prawn and Fish
Cocoa Bean Curried King Prawns
Massaman Curry Paste
Trout with Thai-style Stuffing
Lemongrass Tea II
Lamb and Pine Nut Stir-fry
Vietnamese Beef Skewers
Masaman Curry Paste
Sour Beef Stew
Sour Soup with Tomato and Lotus Roots
Lemongrass Beef Kebab
Fish Pickle Sauce
Indonesian Meatloaf
Burmese Curry Paste
Bracket Fungus with Red Chilli
Thai Hot and Sour Soup with Oyster Mushrooms
Grilled Fish with Greens
Malaysian Kurma Powder
Malaysian Beef Rendang
Malaysian Lamb Rendang
Thai Chilli Ice Cream
Lactose-free Thai Chilli Ice Cream
Laksa Paste
Mohinga
Lemongrass Ginseng Tea
Sri Lankan Beef Stew
Panang Curry Paste
Mushroom and Coconut Milk Soup
Mushroom and Lemongrass Soup
Thai Green Curry Paste II
Grilled Ginger Kebabs
Hot and Sour Soup with Prawns
Citronelle (Lemongrass Tea)
Malaysian Goat Rendang
Cream of Coconut and Mango Soup
Laksa Paste
Pumpkin and Rice Laksa
Potted Prawns II
Nasi Kuning (Yellow Rice)
Lechon (Roasted Pig)
Magic Sarap Substitute
Northern Thai Pork and Ki Lek Curry with Fingerroot
Catfish Curry over Noodles
Khmer Noodle Soup with Fingerroot
Seafood Amok
Nam Ya Curry Paste
Khmer Fish Stew with Lemongrass
Vietnamese Chicken Curry
Colada Morada
Rowan Berry Chilli Marmalade
Mulled Wine with Spices
Lime-cured Goat Salad
Fish Larb
Sweet and Sour Soup with Fish
Steamed Fish with Cardamom Leaves
Balinese Spice Paste
Malaysian Laksa
Meat and Lemongrass Soup
Barbecued Mackerel with Asian Stuffing
Grilled Lemongrass Prawns with Vermicelli
Hanoi Grilled Pork
Spicy Beef Noodle Soup, Hue Style
Lemongrass Beef and Noodle Salad
Thai Pork Salad
Belgian Eels in Green Sauce




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