Herbs for Cuisines and Health
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Asian Aromatics
For centuries, herbs have enriched the cuisines and health practices of Asians. It has become part and parcel of modern life and have been embraced by cultures worldwide for their taste, fragrance and medicinal properties since ancient times.
Contents at a Glance
Some Culture Used Different Way
Some cultures simply cannot do without such herbs and aromatics in their food, such as in Thailand where lemon grass and kaffir lime leave are used generously in almost every dish. In Type of herbs for cooking food
"Laksa", a famous noodle dish that traces its roots to almost every country in South-east Asia,is one of those unique dishes that uses herbs according to its many version."Nyonya laksa" draws its fragrant flavors from herb know as the daun keson (polygonum odorata). The mall, pointy leaves of this plant have strong mint taste that cuts through the rich,creamy gravy.
"Penang assam laksa" is flavored by additional herbs such as mint leaves for its fresh taste and the torch ginger flower or "bunga kantan" for its subtle piquancy.
Indian and Malay normally used curry leaf as an essential item for their curries in their dish. This culinary herb is used to for flavoring the curries and seldom eaten, though Ayurvedic remedies extol the comsumption of curry leaves for health purposes.
In Thailand cuisine,coriander rules supreme, where leaves,stem and roots are used to flavor soups,salads and meats.
"Satay" another local delicacies uses fresh herbs such as galangal, fresh ginger and tumeric,shallot and garlic in creating a truly delicious dish.
For desserts, the "pandan" leaves is been used to create a sponge cake, a soft and airy cake that is delicately colored. "Pandan leaves" also known as "screwpine leaf", the sword-shaped leaves are ground to pulp to extract the highly aromatic juices and added into the batter and cakes and desserts
Health and medicine
Local herbs are consumed to treat specific health problems
Kitchen Mint commonly used as a food garnish, mint leaves are believed to promote relief of sore throat.fresh selasih (ocimun santum) or red basil leaves can be used to ward off the common flu. The leaves are chewed with some pepper and rock sugar to relieve breathing difficulties caused by blocked nose.
lemon grass is used for multitude of remedies that are said to relieve headaches, stomach aches and cramps,fever and diarrhoea. The oil from the plant even helps soothe rheumatism and joint aches.
A local herb that is highly respected for its tonic properties is the "pegaga" (centella asiatica). Aso known as gotu kola, the "pegaga" is believed to promote appetite and offers relief from asthma, diabetes,kidney and heart problems.
Asian Recipes
Guide to some Asian Herbs, recipes, nutritional highlights, and selection tips
ASIAN FLAT-LEAF CHIVES (also Garlic Chives, Chinese Chives, jiu tsai, gau tsoi, nira, he, kui chaai, kucai, kutsay)
At the market, Asian chives resemble a bundle of long, thick leaves of grass. Unlike their western cousin, they are solid, not hollow, and have a light garlic taste. Chopped into one- or two-inch lengths, they are often found in stir-fries, fried rice, and fried noodle dishes. They can also used to garnish practically any dish, eastern or western. Asian chives pair particularly well with eggs, as in the following recipe. The white flowers with their stalks (gau choi fa) are a Chinese delicacy, usually stir fried with peanut oil, oyster sauce, cornstarch, and sugar.
Recipe Suggestion:
Scrambled Eggs with Asian Chives
3 tablespoons peanut oil
1/4 teaspoon salt or to taste
1/3 cup Asian chives, cut into 1 inch lengths
4 large eggs
1. Heat the oil in a 10-inch heavy skillet over medium high heat. Sprinkle the salt on the hot oil.
2. Add the chives and stir-fry them for about 5 seconds.
3. Whisk the eggs briefly in a small bowl and add to the skillet. Stir gently only 3 or 4 times during 10 seconds. The eggs will be soft and moist.
4. Turn egg mixture out onto warmed plates and serve with plain rice or toast. (Yield: 2 servings.)
Selection Tips
If kept damp and cool, Asian chives have a fairly long shelf life. But to get the most flavor you should seek out the freshest chives, which will be shiny green and smooth. The lower ends of the stems should not be dried out and the upper ends should not be wilted.
Nutritional Highlights
As a member of allium family, which includes onions, garlics, and leeks, Asian chives have a generous amount of potassium and bone-building phosphorus. They also have good amounts of calcium and vitamin A.
THAI BASIL (also Anise Basil, Asian Basil, Horapa, Krapow or kaprao, Rau que, selaseh, tulsi)
There are a number of varieties of Thai basil. In general, you can recognize it by its spicy, anisey aroma. In addition to the scent, you can recognize Thai basil by its small leaves, which often have a reddish-purple tinge when young, and by the dark purple stems and flowers. Thai basils are most often used in Thai, Malaysian, Indonesian, and Vietnamese cooking, but the fresh-chopped leaves may be sprinkled into any salad or stir-fry to add an interesting, spicy high note. In any cooked dish, traditional or not, the fresh chopped basil is added just before serving, as cooking the leaf dulls its bright flavors.
Recipe Suggestion:
Thai Basil Chicken
1 lb skinned, boned chicken breasts
2 Tablespoons peanut oil
4 cloves garlic, minced
4 green onions, chopped
4 tiny green or red Asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh Thai basil leaves
2 Tablespoons fish sauce
1. Cut chicken breasts into tiny slivers. (It helps if you put them in the freezer until firm but not frozen solid.)
2. Heat up wok, add oil, and stir fry garlic and green onions until tender, about 1-2 minutes.
3. Add chili peppers and cook, stirring, about 1 minute more.
4. Add chicken and stir-fry until cooked through, another 3-4 minutes.
5. Turn heat off and stir in basil and fish sauce, mixing thoroughly. Serve over rice.
Selection Tips
The best clue to really fresh Thai basil is the aroma. You should be able to follow your nose to it in any market. The leaves should be unbruised and unblemished. Any black areas mean that either the basil is old or it was handled roughly. In either case, you don't want it.
Nutritional Highlights
Basil is one of those herbs that you intuitively know is good for you, but is not listed in most nutrition fact files. Herbalists often recommended as an appetite stimulant and a digestive aid. It is also said to have anti-depressant qualities and may also stimulate the immune system.
CILANTRO (Chinese Parsley, fresh green coriander, yuen sai, daun ketumbar, pak chee, ngo)
Cilantro is a flexible herb that spices up many different cuisines. Chinese, Thai, and Indonesian cuisines are well known for their use of both cilantro and its seed, coriander. Chopped, the leaves, as well as the more pungent roots, add zest to most Thai curries, and the ground seeds give further depth to the flavors. Indian curry powders owe much of their aromatic, citrus quality to ground coriander. The Chinese, quite accurately, call cilantro "fragrant greens," adding it to stir fries and sauces to enliven them and add a fresh, pungent taste. The whole plant, roots and all, is often boiled and eaten as a vegetable. At first glance, cilantro looks similar to Italian parsley. But its leaves and stems are more delicate and the distinctive aroma is a dead giveaway.
Vegetables Recipe Suggestion:
Tofu with Cilantro and Hot Peppers
1 hot pepper such as Paper Dragon or Hot Thai
1/2 sweet red pepper
1 teaspoon corn starch
2 tablespoons vegetable oil
1/4 teaspoon salt
1/2 pound tofu, cut into 3/4 inch cubes
1 tablespoon Chinese thin soy sauce
3/4 cup finely chopped fresh cilantro
1. Cut the hot and sweet peppers into very thin strips.
2. Mix the cornstarch with 1/4 cup water.
3. Heat the oil in a wok over medium heat. When hot, put in the pepper strips and salt. Stir fry for 30 seconds.
4. Add the tofu, stirring gently. Turn heat to low. Add the soy sauce.
5. Stir the cornstarch mixture until smooth and add to the wok. Turn the heat up and cook, stirring gently, until the sauce thickens slightly. Scatter the cilantro over the top. Stir once or twice and serve.
Selection Tips
Because cilantro is rather delicate, you should take care to buy a bunch that looks fresh and lively, without any damaged leaves as torn or bruised leaves quickly become slimy and unusable. If the bunch contains any brown or yellowed leaves, pull them out before you use it or store it. If you have a choice, buy a bunch with the roots attached, as it will keep longer and the roots are delicious.
Nutritional Highlights
Cilantro has virtually no calories and is a fairly good source of vitamin A.
Cilantro is a flexible herb that spices up many different cuisines. Chinese, Thai, and Indonesian cuisines are well known for their use of both cilantro and its seed, coriander. Chopped, the leaves, as well as the more pungent roots, add zest to most Thai curries, and the ground seeds give further depth to the flavors. Indian curry powders owe much of their aromatic, citrus quality to ground coriander. The Chinese, quite accurately, call cilantro "fragrant greens," adding it to stir fries and sauces to enliven them and add a fresh, pungent taste. The whole plant, roots and all, is often boiled and eaten as a vegetable. At first glance, cilantro looks similar to Italian parsley. But its leaves and stems are more delicate and the distinctive aroma is a dead giveaway.
Vegetables Recipe Suggestion:
Tofu with Cilantro and Hot Peppers
1 hot pepper such as Paper Dragon or Hot Thai
1/2 sweet red pepper
1 teaspoon corn starch
2 tablespoons vegetable oil
1/4 teaspoon salt
1/2 pound tofu, cut into 3/4 inch cubes
1 tablespoon Chinese thin soy sauce
3/4 cup finely chopped fresh cilantro
1. Cut the hot and sweet peppers into very thin strips.
2. Mix the cornstarch with 1/4 cup water.
3. Heat the oil in a wok over medium heat. When hot, put in the pepper strips and salt. Stir fry for 30 seconds.
4. Add the tofu, stirring gently. Turn heat to low. Add the soy sauce.
5. Stir the cornstarch mixture until smooth and add to the wok. Turn the heat up and cook, stirring gently, until the sauce thickens slightly. Scatter the cilantro over the top. Stir once or twice and serve.
Selection Tips
Because cilantro is rather delicate, you should take care to buy a bunch that looks fresh and lively, without any damaged leaves as torn or bruised leaves quickly become slimy and unusable. If the bunch contains any brown or yellowed leaves, pull them out before you use it or store it. If you have a choice, buy a bunch with the roots attached, as it will keep longer and the roots are delicious.
Nutritional Highlights
Cilantro has virtually no calories and is a fairly good source of vitamin A.
PERILLA (Shiso) 
Perilla is known almost exclusively by the Japanese name shiso (shee-so), even in English-speaking countries. Although shiso is related to basil and mint, it is very much its own herb, with strong, complex, and, some say, medicinal flavors. There are red-leaf (aka-shiso) and green leaf (ao-shiso) varieties, with no perceivable taste difference. The red leaf shiso is used as the coloring agent for umeboshi , Japanese pickled plums.
Although shiso was used thousands of years ago in Chinese cooking, it is now used almost exclusively in Japanese cooking and in nouvelle California cuisines. I recently saw a recipe for Green Tea and Shiso Granita with Fresh Cherries! In Vietnam, shiso is sometimes used in salads or as a wrapping for grilled meats. In Japan, it is most often used in sushi and tempura. You can feel free to experiment and use it in mixed salads or as a garnish for soups or stir fries. It is especially good in dipping sauces for cold noodles.
Recipe Suggestion:
Shiso Leaf Tempura
1 large egg
1 cup ice-cold water
1 cup flour
10-12 shiso leaves, plus green beans, carrots, onions, okra and anything else you may want to batter and fry
vegetable oil for deep-frying
1. Wash the shiso leaves and pat dry.
2. Put the egg in a bowl and whisk gently. Slowly add the ice water, beating constantly. Put in the flour all at once. Beat four or five times, being careful not to overmix-the batter should be lumpy.
3. Set the batter aside for 10 minutes as you heat the oil for deep frying. You may use a wok or deep skillet, or electric deep frying pot. Heat the oil over medium heat until between 350 and 375.
4. When the oil is hot, dip the shiso leaves in the batter and deep fry, turning once or twice, for 1-2 minutes.
5. Remove from the oil and drain on a wire mesh rack or on paper towels.
6. Serve as soon as possible with a tempura dipping sauce.
Selection Tips
Shiso leaves should be fresh, not wilted, limp or dry. They should also have a very recognizable aroma.
Nutritional Highlights
Most western sources do not list the nutritional content of shiso, but traditionally the leaf was used to treat flu, coughs and nausea. A Japanese source lists it as high in vitamins A, B2, and E, with significant amounts of calcium and iron as well.
Herbs (Oregano & Thyme) Flickr Photos
Bunga Kantan or Torch Ginger Flower is used for cooking
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vegetablegardenhub
Apr 25, 2012 @ 12:33 pm | delete
- Nice lens! I love growing my own herbs in the garden and using them creatively in all kinds of recipes.
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PninetyxReviews
Sep 7, 2011 @ 2:35 am | delete
- Wow! What a great job you did with this lens. Very informative et useful! Thank you! 5 stars.
Rheumatoid Arthritis
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chiactivate
Aug 15, 2011 @ 4:22 pm | delete
- Very detailed information about herbs. Thanks for sharing
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asrhiprecall
Jul 21, 2011 @ 1:41 pm | delete
- You blew me away with this lens, I tell you. I have a green thumb and I am a sucker for traditional and home remedies such as the use of herbs and plants. DePuy Hip Recall
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ShirleySunshine
Jun 6, 2011 @ 4:22 pm | delete
- Great Lens, I love using herbs for flavor and health too. Thank you so much for sharing this useful information with us!
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Its been quite sometimes That I Updated This Lens. Now, I Continue Again. HERBS That Do Better As Pills
Many of the flavors we love best come from herbs and spices that are also goods for our health. And these everyday herbs can affect more than just everyday problems. But the good news only extends so far: A Fragrant pizza or a spicy curry is not the best way to take advantage of this nutritional bonanza. For herbs are one area in which the standard advice - to get your nutrients from food instead of pills whenever possible - doesn't always apply. In most cases, you just can't get high enough dose from what's on your plate to give you the maximum health benefit. Sometimes an herbal tea can help, but often you may need to go for an actual supplement. Here are the heavy-hitting versions of what's in your kitchen cabinet - and advice on how best to use them. GARLIC (Allium Sativum):
GARLIC (Allium Sativum):
The pungent and popular bulb is particularly heart-friendly: In several studies, patients with atherosclerosis who took garlic significantly reduced the plaque in their arteries. Garlic slightly lowers LDL, or "bad" cholesterol, and raises HDL, the "good" type. It also lowers blood pressure and reduces the potential for a stroke.
[Caveats: If you regularly take aspirin or warfarin, don't add supplemental garlic, as it many thin your blood too much. For the same reason, stop taking garlic one to two weeks before surgery.]
The pungent and popular bulb is particularly heart-friendly: In several studies, patients with atherosclerosis who took garlic significantly reduced the plaque in their arteries. Garlic slightly lowers LDL, or "bad" cholesterol, and raises HDL, the "good" type. It also lowers blood pressure and reduces the potential for a stroke.
[Caveats: If you regularly take aspirin or warfarin, don't add supplemental garlic, as it many thin your blood too much. For the same reason, stop taking garlic one to two weeks before surgery.]
GINGER (Zingiber Officinale):
GINGER (Zingiber Officinale):
As a natural anti-nausea remedy, this flavorful root has few equals. Most of the researches show it to be effective against morning sickness, post-chemotherapy nausea and motion sickness.
[Caveats: Don't exceed 2 grams of ginger per day if you're pregnant and if you have a tendency towards heartburn, take it with food]
As a natural anti-nausea remedy, this flavorful root has few equals. Most of the researches show it to be effective against morning sickness, post-chemotherapy nausea and motion sickness.
[Caveats: Don't exceed 2 grams of ginger per day if you're pregnant and if you have a tendency towards heartburn, take it with food]
OREGANO (Origanum Vulgare):
OREGANO (Origanum Vulgare):
Studies show that oregano oil works to fight infections, thanks to two powerful compounds in the plant, thymol and carvacrol. Oregano can be helpful for traveler's diarrhea and giardiasisis but it's used primarily for upper respiratory infections. It's best for short-term, low-grade problems like coughs and colds.
[Caveats: None, apart from the mouth-burning potential of pure essential oil]
Studies show that oregano oil works to fight infections, thanks to two powerful compounds in the plant, thymol and carvacrol. Oregano can be helpful for traveler's diarrhea and giardiasisis but it's used primarily for upper respiratory infections. It's best for short-term, low-grade problems like coughs and colds.
[Caveats: None, apart from the mouth-burning potential of pure essential oil]
SAGE (Salvia Officinalis):
SAGE (Salvia Officinalis):
Sage has long been thought of in in traditional herbal medicine as a brain booster. In a small British study of healthy adults, participants who took Spanish sage oil capsules consistently performed better on a word-recall test than those in a controlled group. A compound in the plant seems to inhibit the same enzyme that's targeted by drugs used to treat memory loss in patients with Alzheimer's disease (though no one has yet studied the effect of the herb on actual Alzheimer's patients). Sage is also a classic remedy for sore throats because of its antiseptic action.
Sage has long been thought of in in traditional herbal medicine as a brain booster. In a small British study of healthy adults, participants who took Spanish sage oil capsules consistently performed better on a word-recall test than those in a controlled group. A compound in the plant seems to inhibit the same enzyme that's targeted by drugs used to treat memory loss in patients with Alzheimer's disease (though no one has yet studied the effect of the herb on actual Alzheimer's patients). Sage is also a classic remedy for sore throats because of its antiseptic action.
PEPPERMINT (Mentha X Piperita):
PEPPERMINT (Mentha X Piperita):
You'd be hard-pressed to find a better stomach-calming herb than peppermint. It's really good for any kind of digestive upset. And peppermint oil, which comes in enteric-coated capsules, is one of the most effective natural treatments for irritable bowel syndrome (IBS). Because the capsules are coated, they pass through the stomach and open in the intestines, where they have an anti-spasmodic effect on the muscle that go haywire during IBS, leading to diarrhea and/or constipation, the condition's main symptoms.
[Caveats: Peppermint will cause and worsen acid reflux in some people. If you experience either of these problems, stop taking the herb.]
You'd be hard-pressed to find a better stomach-calming herb than peppermint. It's really good for any kind of digestive upset. And peppermint oil, which comes in enteric-coated capsules, is one of the most effective natural treatments for irritable bowel syndrome (IBS). Because the capsules are coated, they pass through the stomach and open in the intestines, where they have an anti-spasmodic effect on the muscle that go haywire during IBS, leading to diarrhea and/or constipation, the condition's main symptoms.
[Caveats: Peppermint will cause and worsen acid reflux in some people. If you experience either of these problems, stop taking the herb.]
TURMERIC (Curcuma Longa):
TURMERIC (Curcuma Longa):
This staple of Indian cooking is a powerful anti-inflammatory. Some studies suggest it works to ease the pain of osteoarthritis and rheumatoid arthritis. It may also help with other inflammatory conditions, such as tendinitis and it may even protect your heart, given what we now know about the role of inflammation in heart disease.
[Caveats: Because powdered turmeric is a powerful blood-cleansing herb, use it sparingly.]
This staple of Indian cooking is a powerful anti-inflammatory. Some studies suggest it works to ease the pain of osteoarthritis and rheumatoid arthritis. It may also help with other inflammatory conditions, such as tendinitis and it may even protect your heart, given what we now know about the role of inflammation in heart disease.
[Caveats: Because powdered turmeric is a powerful blood-cleansing herb, use it sparingly.]
by Marc3ll
Hi, My is name Marcel and i am very much enthusiatic to share with you all about herbs that can be use for cooking cuisines and health. Check... more »
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