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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. |
 Yerba Buena |
yerba santa |
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.
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Below, you will find an example wild food entry produced randomly from our database:
Herb Guide Entry For: MitsubaThis is the description page for Mitsuba (Cryptotaenia japonica) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Mitsuba.  Mitsuba, Cryptotaenia japonica, (also known as Cryptotaenia canadensis subsp. japonica, Japanese wild parsley, Honeywort, san ip, and san ye qin) is an herbaceous perennial plant belonging to the Apiaceae (carrot) family. It is native to eastern Asia and grows wild in moist, shady places. It is a compact, perennial plant with bright green trefoil leaves that look like an over-sized flat-leaf parsley leaf. In ideal conditions the plants can grow from 20 to 100cm in diameter. The plant is also hightly-variable in character. Like parsley, it has a clean, refreshing taste, with hints of celery, sorrel, and cloves. It is prized as a herb in Japanese cookery and is used to flavour mushroom and egg dishes, and is often battered and fried for tempura. The sprouts are also used in salads and soups. It is also frequently used as a garnish for soups and starters or can be used as a sushi ingredient. It should be noted that cooking destroys the flavour of the leaves (and extended cooking can make them bitter), so they should be used raw or added after cooking and just prior to serving. All parts of the plant are edible and the leaves, root and stems are used raw or cooked. The cress-like young and young leaves are added to salads. The seed is used for seasoning and the stem can be blanched and used as a celery substitute. The stems are also boiled and used as a wrap for tying around sushi, particularly squid and flounder. Stems are also chopped and boiled in soy sauce to make a dip. Recipes Utilizing Mitsuba Mitsuba in Tempura Batter |
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Below you will find links to other pages dealing with the various Herbs described on this site
List of Herbs 'A'
List of Herbs 'B' List of Herbs 'C' List of Herbs 'D' List of Herbs 'E' List of Herbs 'F' List of Herbs 'G' List of Herbs 'H' List of Herbs 'I' List of Herbs 'J' List of Herbs 'K' List of Herbs 'L' List of Herbs 'M' List of Herbs 'N' List of Herbs 'O' List of Herbs 'P' List of Herbs 'Q' List of Herbs 'R' List of Herbs 'S' List of Herbs 'T' List of Herbs 'U' List of Herbs 'V' List of Herbs 'W' List of Herbs 'X' List of Herbs 'Y' List of Herbs 'Z' 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. |
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Recipe Information: 56
There has been a great deal of organic foods being presented on the market recently, and organic coffee happens to be one of the most appealing. The food industry has been actively answering the high demand for this type of product lately. Even though this kind of coffee comes with a bit of a higher price, it is well worth the extra cost.
Recipe Information: 35
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Recipe Information: 66
Review of: The Big Book of Christmas Recipes, a kindle eBook by Dyfed Lloyd Evans. Christmas recipe and cookery.
Recipe Information: 114
K cups can create very consistent and delicious coffee. Learn more about them.
Recipe Information: 114
Coffee makers are used by millions of people. A Keurig coffee maker gets the job done fast.
Recipe Information: 35
February 14th, St Valentine's day is the day for lovers. The recipes given here will help your special Valentine's day celebration go with a swing.
Recipe Information: 35
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Recipe Information: 115
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
Recipe Information: 114
While we find ourselves using new technology and doing business differently, there are still some things that are not going to be replaced. The old griddle is something that will last a life time and beyond. It is well seasoned and broken in. There are people in the family who are envious.In business, there are ways of cutting corners but it will never replace honesty, ethical standards and the effort put into doing hard work consistently.
Recipe Information: 35
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
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