FabulousFusionFood's Herb-based Recipes 8th Page

Bunch of fresh herbs and the dried herbes de provence blend. Bunch of fresh herbs and the classic dried Herbes de Provence blend.
Welcome to FabulousFusionFood's Herb-based Recipes Page — Herbs are typically the milder of the flavourings added to food. By definition a herb is any herbaceous part of a plant. This means any combination of the stems the leaves and the flowers. Basically those parts of a plant that live above ground (in contrast the roots of a plant if used as a flavouring are generally considered as spices, as are the seeds and fruit of a plant). The list below therefore describes as many parts of a plant as possible if they are used (either fresh or dried) as a food flavouring. The exception here is the woody stem, which tends to be thought of as a spice rather than an herb.


In terms of flavouring, at least for economic impact, herbs have tended to play second fiddle to spices. The majority of herbs need to be used fresh, their flavour chemicals tend to be volatile. As a result, herbs, typically, are grown locally, added fresh and used towards the end of cookery. Which is not to say that they're not important in cookery. They can be vital and some combinations, like French fines herbes, herbes de provence or bouquets garnis are key to the flavour profile of a dish.

Culinary herbs are typically added fresh towards the end of cooking though dried herb blends such as herbes de provence are available. Most herbs lose their potency on drying. The exception being oregano, which is typically superior dried as opposed to fresh.

Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.

Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.

In botany, the term herb refers to a herbaceous plant, defined as a small, seed-bearing plant without a woody stem in which all aerial parts (i.e. above ground) die back to the ground at the end of each growing season. Usually the term refers to perennials, although herbaceous plants can also be annuals (plants that die at the end of the growing season and grow back from seed next year), or biennials. This term is in contrast to shrubs and trees which possess a woody stem. Shrubs and trees are also defined in terms of size, where shrubs are less than ten meters tall, and trees may grow over ten meters. The word herbaceous is derived from Latin herbāceus meaning "grassy", from herba "grass, herb".

Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavour rather than substance to food.

Herbs can be perennials such as thyme, oregano, sage or lavender, biennials such as parsley, or annuals like basil. Perennial herbs can be shrubs such as rosemary (Rosmarinus officinalis), or trees such as bay laurel (Laurus nobilis) – this contrasts with botanical herbs, which by definition cannot be woody plants. Some plants are used as both herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. There are also some herbs, such as those in the mint family, that are used for both culinary and medicinal purposes.

For more information on culinary herbs, please visit this site's herb guide where you will find information on over 100 herbs.

This is a continuation of the recipes listings for the herb-based recipes and dishes on this site (the page in fact). If you would like to learn a little more about this history of herbs and the methods of cooking with spices then please go to the first listing page for these Herb-based recipes information page. Here you will get just a list of the additional Herb-based recipes on this site.


The alphabetical list of all the herb-based recipes on this site follows, (limited to 100 recipes per page). There are 1210 recipes in total:

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Massaman Nuea
(Beef Masaman Curry)
     Origin: Thailand
Mologothannie
     Origin: Sri Lanka
Nigerian Spiced Grasscutter Pepper
Soup

     Origin: Nigeria
Massaman Nuea
(Beef Massaman Curry)
     Origin: Thailand
Molokhia
(Egyptian Greens Soup)
     Origin: Egypt
Nigerian Spicy Scrambled Eggs
     Origin: Nigeria
Meatballs on Sticks
     Origin: Britain
Monkfish Choo Chee Curry
     Origin: Britain
Nigerian Uziza Ribs
     Origin: Nigeria
Mediterranean Mint Salad
     Origin: Mediterranean
Monnchelet
(Veal or Mutton Stew with Herbs and Egg
Liaison)
     Origin: England
Nilgiri Chicken Korma
     Origin: India
Mediterranean-style Sardines
     Origin: Britain
Montpelier Butter
     Origin: France
Noisettes of Lamb
     Origin: Britain
Medium Stock
     Origin: Britain
Montserrat Jerk Prawns
     Origin: Montserrat
North Cornish Pea Soup
     Origin: England
Menthe Vert
(Green Mint Syrup)
     Origin: France
Montserratian Green Seasoning
     Origin: Montserrat
Num Banh Choc
(Rice Noodle Fish Soup)
     Origin: Cambodia
Mexican Spirals
     Origin: American
Montserratian Jerk Seasoning
     Origin: Montserrat
Nyona Penang Assam Laska
     Origin: Malaysia
Mexican-style Steaks with Avocado
Salsa

     Origin: British
Montserratian Souse
     Origin: Montserrat
Oatmeal Potatoes
     Origin: Scotland
Mhogo na tzouzi
(Cassava in Coconut Sauce)
     Origin: Mayotte
Moqueca de Pixe à Baiana
(Grilled Fish, Baian Style)
     Origin: Brazil
Ochazuke
(Japanese Green Tea Rice)
     Origin: Japan
Microwave Shakshuka
     Origin: Fusion
Moretariaum
(Country Sauce)
     Origin: Roman
Ock-lam
(Barbecued Pork with Mushrooms and
Beans)
     Origin: Laos
Microwave Spaghetti with Bacon and
Pesto Sauce

     Origin: Britain
Moretum
(Garlic and Herb Pâté)
     Origin: Roman
Oenogarum cum Thymum et Satureiam in
Tubera

(Truffles in Savory-thyme Wine Sauce)
     Origin: Roman
Microwave Spaghetti with Garlic
Sausage

     Origin: Britain
Moro de guandules con coco
(Christmas Rice and Pigeon Peas)
     Origin: Dominican Republic
Oenogarum et Coriandrum in Tubera
(Truffles in Coriander Wine Sauce)
     Origin: Roman
Middle Eastern style Curry Powder
     Origin: Middle East
Moules Bretonnes a la Marinière
(Breton Mussels Mariner-style)
     Origin: France
Ofada-Ugba Jollof
(Fermented Jollof Rice)
     Origin: Nigeria
Mini Crab Cakes
     Origin: Fusion
Mousseline de fruit à pain
(Breadfruit mousseline)
     Origin: Martinique
Ofellae Aprogineo
(Starters in the Manner of Wild Boar)
     Origin: Roman
Mint Chutney
     Origin: Britain
Mucver
(Turkish Courgette Patties)
     Origin: Turkey
Ogórki kiszone
(Polish Pickled Cucumbers)
     Origin: Korea
Mint Flower Ice Cream
     Origin: Britain
Mulet Farci à la
Saint-Louisienne

(Stuffed Mullet in the style of
Saint-Louis)
     Origin: Senegal
Ohn Htamin
(Burmese Coconut Rice)
     Origin: Myanmar
Mint Jelly
     Origin: Britain
Mullos Anethatos sic Facie
(Red Mullets with Aniseed is Made Thus)
     Origin: Roman
Oignons à la Monégasque
(Sweet and Sour Onions, Monegasque
Style)
     Origin: Monaco
Mint Sauce
     Origin: Britain
Murenam aut Anguillas vel Mulos
(Moray Eels and Eels or Mullets)
     Origin: Roman
Oleum Liburnicum Sic Facies
(Liburnian Oil is Made Thus)
     Origin: Roman
Mint Tea
     Origin: Morocco
Mushroom Masala
     Origin: India
Omentata ita Fiunt
(Smoked Liver Meatballs)
     Origin: Roman
Minted Fruit Kebabs
     Origin: South Africa
Mushroom Pâté
     Origin: Britain
Opor Ayam
(Java Chicken Curry)
     Origin: Indonesia
Minted Peas
     Origin: Britain
Mushrooms à la Greque
     Origin: France
Osban
(Offal Sausages)
     Origin: Libya
Minted Racks of Lamb
     Origin: Canada
Nali Sauce
(Piri-piri Sauce)
     Origin: Malawi
Oxford Sausages
     Origin: England
Minutal ex Iecineribus et Pulmonibus
Leporis

(Hare's Liver and Lights Ragout)
     Origin: Roman
Nasturtium Vinaigrette
     Origin: American
Oysters in Cynee
(Oysters in Spiced Bread Sauce)
     Origin: England
Mistura de especiarias
(Portuguese Spice Mix)
     Origin: Portugal
Ndengu
(Lentil Stew)
     Origin: Kenya
Oysters Mombassa
     Origin: Kenya
Mixtura cum amygdalinam et sesamae
(Almond, Seame and Herb Purée)
     Origin: Roman
Ndomba de Poisson
(Fish Cooked in Banana Leaves)
     Origin: Cameroon
Pâté Cregyn Gleision y
Fenai

(Menai Straits Mussel
Pâté)
     Origin: Welsh
Mixtura cum Caseo
(Soft Cheese with a Herb Purée)
     Origin: Roman
Ndomba de Porc
(Pork Cooked in Banana Leaves)
     Origin: Cameroon
Pão de Ervas
(Herbed Sourdough Bread)
     Origin: Brazil
Mixtura cum Caseo
(Soft Cheese and Herb Purée)
     Origin: Roman
Nettle and Wild Garlic Soup
     Origin: Britain
Pad Thai
     Origin: Thailand
Mixtura cum Nucibus
(Hazelnuts with Herb Purée)
     Origin: Roman
Nevis Jerk Chicken
     Origin: Saint Kitts
Paella Valencia de la Huerta
(Traditional Chicken Paella)
     Origin: Spain
Mixtura cum Nucleis Pineis
(Pine Nut, Cheese and Herb Pâté)
     Origin: Roman
Nevis Jerk Marinade
     Origin: Saint Kitts
Pan-fried Megrim with Tarragon
     Origin: England
Miyan Kuka II
(Baobab Leaf Soup II)
     Origin: Nigeria
New Potato Parcels
     Origin: Ireland
Panamanian Adobo Seasoning
     Origin: Panama
Mojo Marinade
     Origin: Cuba
Nga Atoiba Thongba
(Manipuri Broken Fish Curry)
     Origin: India
Panamanian Sazon
     Origin: Panama
Molho de Piri-Piri
(Mozambican Peri-peri Sauce)
     Origin: Mozambique
Nigerian Catfish Stew
     Origin: Nigeria
Molho peri-peri moçambicano
(Mozambican peri-peri sauce)
     Origin: Mozambique
Nigerian Seasoning Mix
     Origin: Nigeria

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