Culinary Usage of Eryngium foetidum As soon as Eryngium foetidum blooms, the leaves acquire a tougher texture and thus become less and less suitable for alimentation. For this reason, it is recommended to harvest the rosette leaves at soil level entirely, in spring and early summer. These long leaves are successfully used mainly as a seasoning and marinating in cooking vegetable and meat dishes, sauces and preserves. It is a common spice in Caribbean, Thai, Indian and Vietnamese cuisine where it is used as a substitute for cilantro. Since it retains a nice color and flavor even after drying, Eryngium foetidum is also valuable in the dried herb industry. (Read the entire article on liveandfeel )
Posted on: Sun, 04 Aug 2013 18:00:00 +0000
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