Looking for more info re: asian greens
I am constantly buying interesting looking greens at the farmers market, usually because they look good, but I have a difficult time finding out what they are or how to cook them.
When I ask, inevitably, the answer is "I don't know the English word" and "you can use it in soups".
That goes for the 5 different greens I just bought. They can't all be for the same thing!
What is a good resource for identifying these and figuring out recipes?
i've found seed catalogues helpful, like this:
this re vietnamese herbs: http://www.vietworldkitchen.com/essentials/herbs.htm
thai vegetables and herbs: http://www.supatra.com/pages/thaiveggies3.html
a little harder to navigate, but useful, from charmaine solomon's book: http://www.asiafood.org/glossary_1.cfm?alpha=G&wordid=3621&startno=1&endno=25
or for a takealong guide: http://www.amazon.com/Asian-Grocery-Store-Demystified-Guides/dp/1580630456
or this: http://asiancuisine.suite101.com/arti...
and reading through my links, i noticed this interesting info about growing lemongrass:
"From Paul, a visitor from the U.K.:
I am a keen gardener and organically grow most of my own food. Last year I had a small piece of lemongrass in the fridge which was showing signs of roots forming. I decided to encourage these roots in a jar of water and potted it up into a small pot of compost in the spring. It has grown huge (has been re-potted), and is very attractive. .... I am sure it would happily sit on a balcony or veranda if space is limited, and unlike most herbs does not run to seed and looks like it may even withstand the English winter!"
Agreed, this is the generally accepted method. Either parboil and stir fry in oil, or if it's already pretty tender, just stir fry in oil straight away. This is true for what I think of as "greens" - but if you're getting some of the excellent varieties of Vietnamese "herbs," rather than "greens," then use them as you would other herbs. In Viet cooking, you use herbs raw, wrapped around a bit of food, like you'd use injera in Ethio cuisine. Or, as you've heard, they can be torn up onto pho-like soups as a garnish. But taste and go nuts! No limits.