We start with another look in part 2 Cinnamon and cassia in the Spice it Up segment plus growing an unusual mint in Vegetable Heroes;
Last week in part 1 of this segment about cinnamon and cassia, Ian the herb and spice expert talked mainly about where and how, each of these spices are produced.
If you want to make Chai tea, think twice before using cassia cinnamon.
This type of cinnamon is too strong, but the true cinnamon, or what I regard as true cinnamon from Sri Lanka, is milder and sweet.
Houttuynia cordata is Vietnamese Fish Mint Herb
- What is this fishy smelling herb with a hint of
citrus which is also known as chameleon plant, fishwort an bishop’s weed?It’s also known as Dokudami which means
“poison-blocking plant” and was often used for the exact same purpose.
Vietnamese fish mint is a flowering plant
native to Japan, Korea, southern China, and Southeast Asia, where it grows in
dark moist, shady places and along river banks.
Sometimes submerged deep in freshwater areas.
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| Houttuynia cordata: Fish mint |
A somewhat invasive plant, it can be found
growing on hills, fields, and even between cracks in asphalt.
In those countries it’s used as a leaf and root
vegetable.
Vietnamese fish mint smells like a combination
of fresh fish, mint and citrus, and has large amounts of the aromatic chemicals
myrcene and undecanone.
These and many other naturally occurring
chemicals are the basis of its huge list of medicinal uses.
According information about this herb it treats
stomach aches, indigestion and swellings. Among other things.
- Leaves can also be crushed to a paste to cure
insect bites, rashes and itching.
The leaves are sort of heart shaped, and the
plant itself grows to anywhere between 20 – 80 cm, depending on the climate and
conditions you’re growing it in.
Vietnamese fish mint does have flowers in
summer which are greenish-yellow and only 2-3 cm in size.
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| Fish Mint |
Although mine has never flowered/
At first glance, a fishy tasting herb doesn’t
seem all that appealing but, you can use in fishy flavoured dishes, with
grilled meats, fish and noodle soups.
The roots are rather interesting and grow to
resemble a big ball of spaghetti which can be eaten raw or cooked.
Some people prefer the roots to the leaves
because they have an aromatic flavour like ginger or galangal but without the
heat.
How to Grow Vietnamese Fish Mint
Vietnamese fish mint is apparently an extremely
common garden plant inf the UK and is able to withstand temperatures down to
-150C.
However, the variety grown in England is the
one with mottled technicolour splodges called Houttuynia cordata Chameleon, where the one grown in Asia
is the plain leaved variety.
These plants grow best in very damp, rich soil
either in the garden border or in the boggy margins of a pond, being perfectly
happy with their roots entirely submerged in water.
In full sun, they’ll have a stronger taste and
more intense colour on their leaves.
But if you’re keen on a milder flavour, then
grow it in partial shade which will give you larger pungent leaves.
The plants are extremely vigorous and will
spread out in all directions because of the vigorous roots system.
This plant is super tough, and in moister areas
it really can be weedy, but if the plant strays too far, they’re pretty easy to
pull out.
However, there’s no reason to plant it out into
the garden because it grows really well in pots in a shady location but keep it
moist.
That’s all there is to it.
There’ll be plenty of leaves for you, the
chooks and the guinea pigs.
Cooking
with Fishy Mint
Vietnamese fish mint can be eaten in all the
same ways as regular coriander-sprinkled in salads, stir-fries and added to
soups and stews.
It makes a pretty good garnish and is
traditionally used in Cambodia, chopped up and sprinkled over a salad of sliced
hard-boiled duck eggs with fried ground chillies, mint, chopped raw shallots
and roasted peanuts.
In Malaysia the leaves are added to a spicy
coconut laksa and in Thailand it’s used in heaps of salads, whereas in Vietnam,
it’s used summer rolls.
- SALAD with FISH MINT HERB
Sauce: 2 teaspoons rice vinegar (I use
Chinkiang), 1teaspoon chilli oil, 1 teaspoon. sesame oil, 1 teaspoon. soy sauce
Marinate 10 minutes, not more.
Top with chopped coriander, spring onion, and
finely chopped smashed garlic.
Serve.
Vietnamese summer rolls (serves 4 makes 12
rolls)
Dipping sauce
2 tbsp crunchy peanut butter
1 tbsp fish sauce
Juice of ½ lime
2 tbsp light brown sugar
1 tbsp chilli sauce 60 ml water
For the rolls
12 x 22 cm extra thin dried Vietnamese rice
papers
18 cooked king prawns sliced in half lengthways
2 large handfuls of Thai basil leaves, mint and
vietnamese mint leaves.
16 chive leaves
½ a cucumber cut into matchstick sized pieces
2 carrots grated
150 crisp lettuce leaves.
Make the dipping sauce by mixing the peanut
butter, fish sauce, lime juice etc.
Working with one rice paper round at a time,
dip it into a shallow bowl of cold water and leave it to soften for a minute.
Remove and lie on a damp paper towel and cover
with another damp paper towel.
Continue until you’ve done 6.
To assemble the rolls take one round and
arrange a few prawn halves tip with thai basil, mints chives, cucumber carrot
and lettuce leaf (torn or folded to fit)
Fold the edge of the paper closest to you over
the filling then fold in the sides and roll the whole thing up like a burrito
into a tight cylinder.
Place on damp tea towel to prevent it from
drying out. Repeat with other round.
Serve.
Why
Is It Good for You?
When you’re allergic to a substance, your body
produces histamine, a compound that initiates an immune response.
Studies have shown that Vietnamese fish mint
has inhibitory effects on histamine release, possibly blocking it and reducing
its effects.
This herb is high in antioxidants, promotes
intestinal balance by discouraging harmful bacteria from thriving in the digestive
system.
THAT WAS YOUR VEGETABLE HERO FOR TODAY
PLANT OF THE WEEK
