Herb & Spice Companion

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ExOTIC HERBS

• 107 –

SUBSTITUTIONS

• Rau Ram


• Cilantro

Light: Full sun to partial shade; the Chameleon variety

needs full sun for the best color.

Soil: Moist to wet; pond or bog soil (see page 83)

Plant: Cuttings, root divisions, or young plants

Water: Regularly to keep soil consistently moist

Harvest: Leaves are ready for harvest from spring

through fall; just snip them off the plant.

Care: In cold climates, place mulch around the plants to protect the roots during

winter weather.

Keep It Fresh

To test freshness, bruise or crush leaves

and check for that signature pungent

aroma. Leaves can be dried for use in

teas (see directions on page 20).

In the Kitchen

Dishes: salads, soups, stir-fries, sauces

Prep: Use leaves whole in salads; slice or

chop in soups and cooked dishes. Add

toward the end of cooking to retain that

distinct flavor.

Serve: Houttuynia is commonly served

raw in salads and spring rolls. The herb

adds tangy flavor to stir-fries and fish

sauce, and it also accompanies grilled or

steamed meats and fish.

PAIRINGS

Fruits and Vegetables:

carrots, celery, lemon, lettuce,

lime, mushrooms, onions,

potatoes, tomatoes

Proteins: beef, chicken, duck,

eggs, fish and fish (especially

whitefish) and seafood

Seasonings: basil, chili

peppers, cilantro, coriander seeds,

cumin, galangal, garlic, ginger,

lemongrass, lemon juice, lime juice,

mint, paprika, parsley, soy sauce

Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:106

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:107

61264 - Herb and Spice Companion_001-145.indd 107 3/7/15 5:12 pm