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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. |
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: Long CorianderThis is the description page for Long Coriander (Eryngium foetidum) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Long Coriander. ![]() Long Coriander, Eryngium foetidum, (also known as Saw-leaf Herb, Saw Leaf Herb, Bhandhanya, Chandon benit, Culantro, Duck-tongue, Culantro Coyote, Fitweed, Long coriander, Mexican coriander, Wild coriander, Recao, Spiritweed, Ngò gai, Sawtooth, Saw-tooth Coriander, Puerto Rican coriander, Black Benny, Spiny Coriander, Saw Leaf Herb and Shado Beni) is an herbacious plant and a member of the Apiaceae (carrot) family. It is a perennial and anual herb that's native to Mexico, South America and the Caribbean Islands but which is now cultivated world-wide (especially in South-east Asia). It grows in low rosettes of serrated leaves of some 12cm in length. Flower clusters are produced at the termini of stalks that grow some 20cm above the main plant. The leaves of the plant are the part that are used and in flavour nad secnt they are very similar to a strong coriander. In Thailand, Malaysia and Singapore it is commonly used together with or in place of coriander and topped over soups, noodle dishes and curries. It can also be used for Thai curry pastes, especially when coriander roots are not available. This plant is an essential ingredients in many Carribean cuisines where it is used as a seasoning and as a herb in marinades. The plant's essential oil (derived from the leaves) is rich in aliphatic aldehydes, most of which are α,β unsaturated. The main compound is E-2-dodecenal (over 50% of the oil), with 2,3,6-trimethylbenzaldehyde, dodecanal and E-2-tridecena present at lower concentrations. The plant's species name, foetidum denoting 'foetid' in Latin and denotes a genetic trait that in some people makes this herb (as with coriander) taste very unpleasant. The English name 'saw-tooth herb' refers to the serrated margins of the leaves, which resemble old-fashioned saw blades. The other English name, 'long coniander' refers to the lengths of the leaves and their coriander-like flavour. Recipes Utilizing Long Coriander Green Seasoning |
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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: 114
A keurig coffee maker can be useful in many offices. They allow for quick and easy brewing and selection of coffees.
Recipe Information: 35
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
Recipe Information: 35
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
Recipe Information: 35
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Recipe Information: 5
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
Recipe Information: 56
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Recipe Information: 115
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
Recipe Information: 114
Different cultures have various methods used for tea preparation. Learn more about them.
Recipe Information: 35
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
Recipe Information: 35
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.