Home

Ingredients

©2006 Clove Garden

• Major Herb Families
• Varieties - Alphabetic Order
• Buying, Storing & Cooking with Herbs
• Links - to other herb sites

Basil	Perilla	Savory
Mint	Rosemary	Thyme
Oregano	Sage	Teak

The Parsleys are a large family of aromatic herbs many of which also provide fruits for spices and roots or stalks as aromatic vegetables. This family has its own Parsley Page detailing its members. Important members of the family include:

Ajwan	Cilantro	Lovage
Asafoetida	Coriander	Parsley
Anise	Cumin	Sylphion
Caraway	Dill
Celery	Fennel

Arugula / Rocket - [Arugula (North America, Australia); Rocket (England); Oruga, Arugula, Rucula (Spanish); Rucola, Ruchetta (Italian); Roquette (French); Eruca sativa (mustard family)]

A salad herb native to the Mediterranean region from Portugal west To Turkey and Jordan, and in Morocco. It has been in use since Roman times though most often gathered wild, and was greatly in favor in Europe during Medieval times. It then fell largely from favor but has recently been reintroduced to become a darling of the yuppie class. It's peppery, mustardy sharpness adds interest to salads but is largely lost by cooking. Details and Cooking.

Banana Leaf - [Musa acuminata, Musa paradisiaca (plantain)]

Bananas are the largest of the herbs. Their leaves are used in many tropical cultures as a flavoring wrapper for steamed and baked foods. The photo shows a quarter leaf (split down the spine and about half length) about 4 feet long by 13 inches at the wide end. Banana plants grow all over Southern California as decoratives, but are generally not suitable as wrappers because the leaves have been split up by the wind. Details and Cooking.

Basils are a major sub-tribe of the mints, probably originating in Africa but first cultivated in India. Varieties of these aromatic plants are now grown worldwide, particularly in Southeast Asia, Mediterranean countries and California.

Classifying basils is difficult even for botanists because they are highly promiscuous and cross breed with abandon, even from one species to another. Many species have a half dozen or more "scientific" names and cultivars of the same species may vary in shape and color.

Buying & Storing:   See the individual "Details and Cooking" pages for hints on buying and storing basil.
Health:   Basil contains the known carcinogen estragole, but researchers estimate it would take between 100 and 1000 times the normal culinary usage to produce a measurable increase in cancer risk.

Camellia - [Tea, Cha, Chai, Camellia sinensis (Camellia family)]

This Southeast Asian camellia, source of the green, white, black and oolong teas of commerce, is closely related to camellias grown as decoratives. In fact, when European traders tried to buy tea plants in China, the Chinese, not realizing tea couldn't grow in Europe, substituted decorative camellia plants useless for tea. The Europeans, realizing they'd been tricked, grew the plants in controlled greenhouses and developed fancier decoratives, some of which were sold back to Chinese flower fanciers at premium prices.   Photo by Axel Boldt contributed to the public domain.

Celery - [Apium graveolens var. dulce mostly cult. Pascal]

Celery grown in the US is almost entirely the Pascal cultivar which produces very large, mild flavored stems that are less fibrous than earlier varieties were. California is far and away the largest producer. The photo specimen was 27 inches long and weighed 1-3/4 pounds, but heads over 3 pounds are common.

There are also red varieties but these are very rarely seen and are considered less desirable. In Europe a "self blanching" variety is favored that is mostly pale yellow like the center of our celery. This is as absurd as their penchant for flavorless white asparagus. Details and Cooking.

Celery, Chinese - [Kin-tsai, Bai Khuen Chai, Kun Choy, Apium graveolens dulce]

Probably much like celery grown in Europe before 1600, this plant has relatively thin stems, is stronger in flavor and is more fibrous than Pascal celery. It is now grown in California and available in many Asian markets here. If your recipe calls for it and you can't get it, use regular celery above the first joint where the flavor is stronger. The larger of the two photo specimens was 30 inches long and weighed 0.7 pound. Details and Cooking

Chahe / Shahe - [?? (Mustard family)]

This is a name I've seen only in local stores that serve Armenian, Slavic, Middle Eastern and Persian communities. I haven't yet identified which eth uses it or the correct spelling and/or botanical name. By taste and appearance it is similar to Arugula but smaller and with a less complex flavor.

Cilantro - [Coriander, Chinese Parsley; dhania (India, Britain), Ngo, Mui (Viet), coriandolo (Italy); xiang cai, heung choy (China); Coriandrum sativum (Parsley family)]

Originating in Western Asia and/or Southern Europe, corriander has been cultivated at least since the days of Tutankamen and gathered wild from deep into prehistory. It was brought to North America by the first English and Dutch settlers.

The leaves are used fresh, even overused, in almost every cuisine in the temperate and tropical world - except Europe, where it has been completely displaced by parsley. Only a few traditional recipes in southern Portugalstill call for it. "Coriander seeds" in the spice jars are actually dried fruits of this plant with seeds inside.

All parts of this plant are edible, including the roots, but those seem to be used only in Thailand where they are a component of curry pastes and some soups. Cilantro leaves are never used dried because all their flavor is lost and they don't freeze well either.

There is a strong "I hate Cilantro" movement on the Internet, but the condition is curable by exposure. A leader of one such group, after extensive testing for hate articles, realized she had come to rather like cilantro and had to resign. Hers is not the only such story. Details & Cooking

Culantro - [Mexican Coriander, racao (caribbean), Ngo Gai (viet), pak chi farang (thai), Long Coriander, Eryngium foetidum (parsley family)]
This herb native to Central America does not at all resemble common Cilantro (Coriander) but is in fact closely related and of similar flavor. It's a popular culinary herb in the Caribbean and Central America and has been planted in other tropical areas. It's now popular in Southeast Asia, especially Vietnam where it's torn up and added to the popular pho soup. In Thailand, where it's name, pak chi farang, means "foreign coriander" it's used for curry pastes when Cilantro roots are not available.

Curry Leaf - [Chalcas koenigii (Citrus family)]

This member of the citrus family produces aromatic leaves much used in India, particularly southern and central India and Sri Lanka and essential to authenticity in those cuisines. There is no known substitute so if you don't have them you just have to leave them out. They have an aromatic and slightly camphorous taste and are generally used in small quantity, fried in oil with the cumin or mustard seeds before adding the onions or other main ingredients. Details & Cooking

Dill - [Dill Weed (dried), Shebet (farsi), Ukrop (russia) Anethum graveolens (Parsley family)]

Originating in Eastern Europe and/or Western Asia, dill has been cultivated since Neolithic times. The Talmud (Jewish law) requires tithes be paid in dill seeds and stems. and some stems were found in the toumb of Tutankaman.

Dill is important in the cuisines of Eastern Europe, Scandanavia, Russia, Persia and "the Stans". It also appears in Vietnamese soups, and a milder species (A. sowa) is grown in India. Fresh dill is much used with fish in Scandinavia and Germany and as a pickling herb worldwide. Like several other parsley family herbs, Dill shows up also in the spice lists for its seeds. Details and Cooking.

Epazote - [Stink Weed, Jesuit tea, Chenopodium ambrosioides (Goosefoot family)]

A common weed in southern Mexico, Central and South America, Epazota is now grown in the warmer parts of North America and sometimes becomes an invasive weed here. Its main culinary use is for flavoring black beans and to a lesser extent other recipes from southern Mexico and Central America. It is reputed to prevent flatulence from eating beans and to relieve a number of medical conditions. An oil extracted from the seeds kills intestinal worms and is also an antispasmodic and abortifacient.

The smell of epazote is quite strong but extremely difficult to describe. Leading spice expert Gernot Katzer says it smells to him like epazote. Details and Cooking.

Fennel - [Finocchio (italy), Foeniculum vulgare (parsley family)]
Fennel is unusual in being used as a spice (dried fruits) as an herb (fronds) and as a vegetable (swollen stem bases). The tender feathery fronds are used as a sweet licorice flavored herb in fresh salads and sprinkled over various dishes, particularly those containing fennel "bulbs". These fronds are generally taken from the same variety used as a vegetable due to easy availability. A different, bulbless variety of the same species is used for the spice.

Fenugreek - [Methi (india), Shanbalile (persia), Trigonella foenum-graecum (Bean family)]
Young fronds of this bean are used as a slightly bitter herb in the cooking of Persia, parts of India and the Near East. The tiny angular seeds are also used as a spice in a somewhat wider area. Fresh fronds can be found in some ethnic groceries but are not common. You can grow your own easily from the seeds. Harvest when about 6 inches high.

Lovage - [Levisticum officinale (Parsley family)]
A most important herb in the cuisine of ancient Rome, Lovage is still grown and used in southern and central Europe but has faded just about everywhere else. Leaves, fruits and roots have similar flavor. Lovage is not grown commercially in the U.S. but is available from the herb section of local plant nurseries and should be grown by anyone interested in recreating Roman cuisine as celery is an inadequate substitute.

Miner's Lettuce - [Winter Purslane, Spring Beauty, Indian lettuce; Claytonia perfoliata]
This herb, native to the western mountain and coastal regions of North and Central America, is the only member of the purslane family (Portulacaceae) other than Common Purslane used for food in North America and Europe. It is also now fairly widespread in Western Europe.

Named for the California Gold Rush miners who ate it to prevent scurvy, miner's lettuce can be used raw in salads or cooked like spinach which it somewhat resembles in taste. The photo shows round form of leaf with a flower dot at the center which will grow into a stem with a bunch of flowers at the tip. The normal leaves are heart or spade shaped - all those other leaves belong to other weeds. This herb does best in moist shady locations. Photo by Antandrus - public domain.

Ngo Om (viet) - [Ba Om, Rau Om, Rice paddy herb, Limnophila aromatica (figwort / snapdragon family)]
This aquatic herb grows well in still water, such as found in rice paddies. It's particularly popular in Vietnam for sour fish soup and with chicken but is also used in China and Japan. The flavor can best be described as a mix of lemon and cumin. In Chinese, Japanese and Korean the name of this herb is a modified name for Perilla, a completely unrelated herb. While the two tastes are far from identical they are suggestive of each other.

Parsley - [ Petroselinum crispum (Parsley family)]
Of Mediterranean origin, parsley is used as an herb and its small woody roots are used as an aromatic vegetable for flavoring stocks and the like. Unlike other members of the parsley family the fruits are seldom used. There are three common cultivars, flat leaf (Italian), curly leaf and root parsley.

For all culinary applications use the flat leaf parsley - curly leaf parsley is purely decorative and for its edibility might as well be plastic. Parsley is generally used as a flavoring herb or garnish but is sometimes a featured ingredient as in Turkish Bulgur. Dried parsley is useful only for adding flavorless green specs to stuff.

Perilla - [Shiso (jap), Kkaennip (korea), Beefsteak plant, Summer Coleus, Wild Basil, Chinese Basil, Rattlesnake Weed, Perilla frutescens (Mint family)]
The flavor of this broad leafed member of the mint family is distinctive but very difficult to describe. A little lemony, a little peppery, minty and a bit weedy and medicinal. It is now widespread but of culinary use mainly in East Asia where it originated, particularly in Japan and Korea. Americans most commonly encounter the leaf with sushi and sashimi in Japanese restaurants but it has been used as a commercial flavoring here in toothpaste, candy and soft drinks.

The variety in the photo, widely available in Asian markets in Southern California, is green on top and tends to purple on the underside. Some Japanese and Vietnamese varieties are intense purple on both sides and some, particularly a Korean variety are completely green. Perilla is very toxic to cattle, sheep and horses but is safe for people, at least in the quantities used.

Parilla seeds are used as a spice and parilla oil, squeezed from the seeds, is used for cooking in Korea and other Asian countries. The seed is used medicinally, particularly in China. and the oil is now being promoted on "health food" sites at the usual high prices and with the usual "These statements have not been evaluated by the Food and Drug Administration (FDA)" disclaimer.

Purslane - [Verdolagas (Mexico); Sanhti, Punarva (India); Pigweed, Little Hogweed, Portulaca oleracea]
This succulent weed common in California vineyards is actually native to India and the Near East. It was extensively used in ancient Greece and still appears in Mediterranean cuisines. There is evidence it had already migrated to the New World well before Columbus. The only other member of the Purslane family (Portulacaceae) used as food in North America and Europe is Miner's Lettuce, also known as "Winter Purslane".

Purslane is used raw in salads, as a cooked green similar in taste to spinach. It is also used in soups where it's slightly mucilaginous nature acts as a thickener. It can be found in markets serving a Mexican community.

Purslane is unusually high in Omega-3 fatty acids and is also a source of vitamin C and dietary minerals. It also contains powerful antioxidants which may have anti-cancer properties. In India it is used as a liver tonic.

Rau Dang - [(Viet), Foo Yip (Cantonese), Glinus oppositifolius]

This strong flavored somewhat bitter herb does not yet have a common English name, but is popular for certain fish soups and stews in Vietnam. Elsewhere it's use is mainly medicinal. A related herb, G. lotoides, also native to Africa and Southeast Asia has recently been found as an invasive weed in California as well as Louisiana and other southern states.. Photo borrowed from Can Tho University, Vietnam.

Rocket - see Arugula.

Rue - [Ruta graveolens]
An intensely bitter herb, rue has faded from the culinary scene except in Ethiopia. Once widely used in the Mediterranean region and an important herb during the Roman Empire, it is still occasionally called for in traditional recipes and also appears as a flavoring in some distilled beverages. It should always be used fresh, so you will need it in your garden if you wish to use it. A common decorative, it can be found in the herb section of most well stocked nurseries and is easy to grow in temperate climates. The blue-green leaves are very small, about 3/8 inch long. Detail and Cooking.

Savory - [Marzeh (farsi), Summer Savory Satureja hortensis, Winter Savory Satureja montana (Mint family)]
Savory's flavor is about midway between Thyme and Oregano. The two most common species of Savory (annual Summer Savory and perennial Winter Savory) are culinarily equivalent. Unlike Thyme Savory is used mostly with vegetable dishes, particularly beans. It has been suggested as a substitute for Epazota (which can be hard to find) for Central and South American dishes, though the flavor is definitely different. Savory can be used raw in salads and when used in cooked dishes it should be added right at the end of cooking to preserve flavor. Savory should be used fresh as it looses its character when dried.

Silphion - [(Parsley Family)]
Silphion was grown in North Africa when it was the breadbasket of the Roman empire, but was rendered extinct by the desertification resulting from poor agricultural practices. While the leaves were sometimes used as an herb and stalks as a vegetable the main use was for resin obtained by cutting the roots or stalks. This resin was highly prized and very expensive, but the only similar product available today is Asafetida which was considered highly inferior when silphion was available.

Tarragon, French (German)

Tarragon is most used in French cuisine where it is an essential ingredient of Bérnaise Sauce and mixed with other herbs (typically chives, chervil and parsley) for the boquet called "fines herbes". Because dried tarragon is useless the flavor is often preserved in vinegar (tarragon vinegar) for use when out of season.

Thyme - [Zatar (farsi & other), Thymus vulgaris (Mint family)]
While there are over 300 species of thyme, nearly all those of culinary use are varieties of T. vulgaris, a native of southern Europe. Thyme is much used as a flavoring for meat dishes and soup stocks. Thyme dries relatively well so it is often used as a dried herb.

• H1 - Vietnamese herbs - Viet World Kitchen.
• H2 - Culinary herbs - Richters.
• H3 - Asian Vegetables, Herbs - Victoria Australia.