The Happy Gardeners Thread
I know it's winter now but I'm sure this hasn't put off our avid gardeners, especially those who have been lovingly cultivating their indoor bays/greenhouses
I was wondering if anyone has spotted in NZ and/or is presently cultivating the following spice / food plants:
1. Kaffir Lime (Citrus hystrix DC., Rutaceae)
Widely grown worldwide as a backyard shrub, the kaffir lime is a rough, bumpy green fruit that grows on very thorny bush with aromatic and distinctively shaped "double" leaves. It is well suited to container growing. The green lime fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm wide). Kaffir lime juice, with fresh Mint and Lemongrass garnish, is a refreshing soothing drink (...a potential L&P contender?)
2. Lemongrass (Cymbopogon)
Native to India, Lemongrass is widely used as a herb in Asian cuisine. It has a citrus flavor and can be dried and powdered, or used fresh. Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood. It is often used as a tea in African and Latin American countries.
Research also shows that lemon grass oil has anti-fungal properties.
3. Pandan (Pandanus amaryllifolius)
Used widely in Southeast Asian cooking. It is an erect green plant with fan-shaped sprays of long, narrow, bladelike leaves and woody aerial roots. The plant is sterile, flowers only very rarely, and is propagated by cuttings.
The plant is rare in the wild but cultivated widely for use as a flavoring in cooking. The leaves are used fresh or wilted, and are commercially available in frozen form in Asian grocery stores in nations where the plant does not grow. They have a nutty, botanical fragrance which enhances the flavor of Indonesian, Filipino, Malaysian, Thai, Vietnamese and Burmese foods, especially rice dishes and cakes. The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. They also may be woven into a basket which is used as a pot for cooking rice. Pandan chicken, or gai ob bai toey, is a Thai dish with chicken wrapped in pandan leaves and fried. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages.
A knot of fresh Pandan leaves has also proven to be highly effective as both a fragrant natural air freshener as well as cockroach deterrent. Many good folks are happily using them in their cars!
Descriptions of the above 3 plants were adapted from Wikipedia and interspersed with my own humble recipes and observations.
Originally Posted by Moorf
Yipee! Kaffir Lime found in NZ!
