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Shiso seed pods (fruits) are called shiso no mi, and are salted and preserved like a spice. They can be combined with fine slivers of daikon (radish) to make a simple salad. [40] Oil pressed from the seeds was once used for deep-frying. [31] Shiso sprouts, buds and cotyledons are all called mejiso (芽紫蘇), and used as garnish.
Basil seeds are relatively inexpensive to produce, and they can be grown in a variety of climates. The main challenge in basil seed production is the need for a consistent supply of water. Basil seeds are sensitive to drought, and they will not germinate if the soil is too dry. The average yield of basil seeds is about 1,000 pounds per acre.
Other traditional uses include as an expectorant, astringent, and to treat bronchitis. [83] The essential oil of the plant has been used for centuries as a general tonic for colds and coughs, and to relieve congestion of the mucous membranes. Glycyrrhiza glabra: Licorice root: Purported uses include stomach ulcers, bronchitis, and sore throat. [84]
Perilla is a genus consisting of one major Asiatic crop species Perilla frutescens and a few wild species in nature belonging to the mint family, Lamiaceae.The genus encompasses several distinct varieties of Asian herb, seed, and vegetable crop, including P. frutescens (deulkkae) and P. frutescens var. crispa (shiso). [1]
The roasted seeds are also ground to prepare a spicy chutney. The seeds and leaves of perilla are also used for flavoring curries in north east India. Manipuri cuisine uses the ground roasted seed in a salad. Its seeds are used in salads and meat dishes by the Khasis and the Assamese, Bodos and Nagas are also well aware of its uses.
seeds Basil, Thai basil, lemon basil: Ocimum basilicum, including cultivars and hybrids: Lamiaceae: annual or tender perennial herb: culinary: leaves, flowers Some cultivars and hybrids have very different flavor profiles from sweet basil: Holy basil, tulsi: Ocimum tenuiflorum: Lamiaceae: perennial herb culinary, tea, medicinal, ritual leaves ...
Basil cultivars vary in several ways. Visually, the size and shape of the leaves varies greatly, from the large lettuce-like leaves of the Mammoth basil and Lettuce leaf basil to the tiny leaves of the Dwarf bush basil. More practically, the fragrance of the basil varies due to the varying types and quantities of essential oils contained in the ...
Dill and dill seed – depending on where it is grown, is either a perennial or annual herb. Fennel – plant species in the genus Foeniculum. Fenugreek – annual plant in the family Fabaceae. Fingerroot (krachai) – also known as Chinese ginger, is a medicinal and culinary herb from China and Southeast Asia.