Thai ‘Kitchen Herbs’
Herbs, defined by the Oxford Dictionary as plants of which the leaves or stem and leaves are used for medicine or for their scent or flavor vary around the world, with numerous regional variations. This is never more apparent that when you visit the daily ‘fresh’ markets of Thailand or just when you walk down the busy streets lined with food stalls, you will see and smell the many culinary herbs which are distinctive to the kitchens of Thailand. And, while many of these may not be unique to Thailand such as mint and garlic, the way in which they are used in often is. These herbs while being used for their intensive flavors probably have their inclusion in the recipe because of some long forgotten textural, taste or health reasons. Regardless, they all have very specific medicinal in terms of our overall wellbeing.
Basil – available in number of varieties around the world from small leafed ‘Greek basil’ from Greece to the ‘Cinnamon basil’ from Mexico and ‘Italian Basil’ from Italy, it is the aniseed flavors of Thai basil that truly astound the culinary world, while being good for us as well. Basil is used to treat bronchitis, colds, fevers and even stress. Basil juice can ease skin complaints, essential oil to treat ear infections and rubbed into the skin as an insect repellant. Basil has been shown to reduce blood sugar levels and even to treat diabetes, so next time you add a few leaves to your tom yam or mix in your pat kapow moo you might consider adding a little extra for its health benefits, rather than just the taste sensation.
Mint – there are a significant number of mint varieties, but it is the more common ‘garden mint’ which is used most often in Thai cookery. Whether eaten raw as a breath freshener or mixed in your larb gai, mint can assist with the relief of indigestion, nausea, wind, colic and diarrhea. Mint tea will soothe the symptoms of colds and cold mint tea can even be used as gargle to ease a sore throat.
Lemon Grass – long renown as one of the staples of a Thai kitchen is also used extensively across the whole of Asia and is even significant in Indian cuisines. With its strong lemon-like flavors and aromas, the leaves are stomach relaxant when made into a tisane, the oil is an antiseptic and a deodorant and when used in poultices or herbal compresses it can help to ease the pain and arthritis. It is also an insect repellent. This is not to say that your lemon grass salad when left on the table will rid the room of mosquitoes, as consumption in this manner is more likely to assist with your internal health, but it shows the diversity of the herb. Essential oil from lemon grass is even becoming one of the signature scents in the Spas of Thailand.
Coriander – this ‘I love it’ or ‘I hate it’ herb has been cultivated for over 3,000 years. Various cultures have endowed it with the power of immortality, and even its ability as a love potion, but despite its unique ability to generate two distinctive flavors from the one plant (the mild orange flavor of the seeds and the pungent earthiness of the leaves) it is the roots which are highly prized in the Thai kitchen. Unlike the other herbs which offer a range of medicinal values, coriander is only recognized for its ability to stimulate the appetite.
Garlic – this is one of the essentials of the Thai kitchen, although culinarily speaking it is the Italians that claim ownership to it, probably because of their love of garlic bread – a staple of every Italian restaurant around the world. Garlic as with all members of the Allium family (onion family) is renowned for its health benefits. Whether the leaves or the familiar ‘clove’ it can be used as an antibiotic, diuretic, expectorant or for treatment of coughs, cold, bronchitis or gastroenteritis, but is probably best known for its ‘blood cleansing’ abilities.
Chives – with records existing dating back to 3000BC it is one of our oldest herbs, and while it is now cultivated around the world it also grows wild on most continents. To maintain its health benefits it should be eaten uncooked. The leave of the chive plant will stimulate the appetite and aid digestion, and they can also be used as a mild antiseptic. So add some chopped chives to your meal today if your appetite is poor.