Celtnet Guide to Herbs Beginning with 'L'


Herb Guide — 'L'



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  Lad's Love marker button  Laurus nobilis marker button  Lavandula angustifolia
marker button  Lavandula sp marker button  Lavender marker button  Leaf Celery
marker button  Lemon Balm marker button  Lemon Beebrush marker button  Lemon Myrtle
marker button  Lemon Plant marker button  Lemon-scented Verbena marker button  Lemon-scented Backhousia
marker button  Lemon Basil marker button  Lemon Thyme marker button  Lemon Verbena
marker button  Lemongrasss marker button  Lesser Calamint marker button  Levisticum officinale
marker button  Limnophila aromatica marker button  Limnophila chinensis var aromatica marker button  Lincoln Weed
marker button  Lipia marker button  Lippia alba marker button  Lippia citrodora
marker button  Lippia gravolens marker button  Lippia triphylla marker button  Liquorice lippia
marker button  Long Coriander marker button  Long Onions marker button  Lovage
marker button  Lover's Plant marker button  Luma apiculata marker button  Lycium barbarum


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: Myrtle

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

Myrtle

Myrtle, Myrtus communis is a woody evergreen shrub in the Myrtaceae (myrtle, clove and eucalyptus) family which is native to Southern Europe and North Africa. The plants can grow up to 5m tall and produce a mass of leaves some 3–5 cm long that can be identified by their pleasant fragrance.

Both the dried and fresh leaves are used in Mediterranean cuisine and dried myrtle leaves can be easily bought in most European countries. The aroma of the leaves are slightly reminiscent of myrrh and eucalypt but the taste is very intense and extremely bitter. This is especially true of fresh leaves which are generally used to smoke meats by spreading them over the fire of a smoker. They can also impart a pleasant taste to barbecued meats by being repeatedly spread over the charcoal in a barbecue.

Dried myrtle leaves are much less intense in flavour and can be made into a rub for pork by being mixed with thyme leaves, rosemary leaves and peppercorns in a pestle and mortar before being ground together. This mixture can be rubbed into prok chops or pork joints before cooking.

In the past, it was used commonly as a wrapping or stuffing for clay-baked or pit-roasted meats and this way, it imparts an interesting flavour to the foods with none of the bitterness (most of the recipes given below are re-creations of ancient recipes using myrtle in this manner).

Like many other aromatic leaves (bay, eucalypt, allspice leaves, rosemary or thyme), myrtle branches (or even dried myrtle leaves) thrown on the hot coals of a barbecue impart a very interesting flavour to barbecued meats. Myrtle leaves also make an useful addition to the wood used in smokers.


Recipes Utilizing Myrtle

Myrtle and Bilberry Pudding
Clay-baked Fish
Cod and Oysters in Beer
Mackerel Stew with Wild Mushrooms
Devilled Chicken
Clay-baked Duck
Clay-baked Leg of Goat




The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:



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.




If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.


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