Garlic flowers are essentially the flowering seeds of a garlic plant. They emerge at the tip of the garlic's above-ground stem. The seeds appear once the garlic has reached maturity or if the plant begins to bolt early
Wasabi is a perennial and a member of the Cruciferae family. It is grown mainly for its underground rhizome (tuber) which produces branch-less, edible leaves above ground. A mature wasabi root is firm, cylindrical, brown and green-skinned and tapered.
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Rau ram's botanical name is Persicaria odorata and it is also known specifically as Vietnamese coriander or Vietnamese mint, although it is not a member of the mint family. It is a member of the buckwheat family, (the genus name knotweed) referring to the shape of its stem, which is composed of many joints linked together by slightly bent knots.
Rau ram has a very distinguished appearance. It has dark green blade-like satin finished leaf tops with chestnut colored spots and rich burgundy colored undersides. Its spiral yet upright stems are hardy and woody, resembling the color of rust. The stems are jointed at each leaf. The flavor is pleasant, cilantro-like with citrus undertones and aromatics.
Rau ram can be used in many ways that cilantro is used as it has similar aromatics and flavor. It is preferred used fresh versus cooked or dried. As its aroma and flavor diminish with heat, its best to add to a dish at the very end or finish as a garnish. Rarely is Rau ram preserved for using it in its dried form.
Rau ram is a perennial plant native to peninsular South east Asia (Indo china) and grows best in tropical or subtropical regions in warm and damp conditions. It can found growing wild and cultivated throughout Vietnam.
Recipes that include Rau ram. One is easiest, three is harder.
|Kitchen M||Vietnamese Chicken and Cabbage Salad|