YOUR GUIDE TO EDIBLE AROMATIC LEAVES
The below are a quick way to add aroma, depth and character to your dishes.
BAY LEAVES: A member of the laurel family, bay leaves’ fragrant flavour is more intense when dried than fresh. Scrunch before use to release flavour. ADD TO… stews, braises, soups and marinades. Or infuse in hot milk/cream for ice cream, pannacotta, crème brûlée and rice pudding.
LIME LEAVES: Their aromatic citrus notes complement other flavourings such as galangal and lemongrass. Available dried as well as fresh, they’re usually added whole to impart flavour, then removed before eating. Or remove the hard central rib, then finely slice. ADD TO… coconut-based Thai soups and green curries.
CURRY LEAVES: Also known as
sweet neem leaves, these small pointed leaves turn nutty and fragrant when fried. Dried curry leaves aren’t as flavourful as fresh. ADD TO… hot oil with whole spices at the start of cooking (tempering), or use in Indian pickles and fresh chutneys. Or use as a tarka – fry mustard and cumin seeds with curry leaves in a little oil, then pour over yogurt or dhal as an accompaniment.
VINE LEAVES: Usually from wild vines rather than a vineyard, as the leaves are more tender. Used to wrap parcels of food. Fresh leaves need to be soaked/blanched until supple. Brined leaves are soft and just need to be rinsed. FILL WITH… a blend of rice, herbs and sometimes minced meat for Greek or Turkishstyle stuffed leaves. Iranian cooks might use lamb and dried fruit.