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| Dara's Garden Culinary Tips | |
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Dara's Garden Culinary Page. We want you to enjoy the great flavours and aromas of your herbs, that's why we at Dara's Garden have put together a few culinary tips on how to use your asian herbs. Please check regularly, as this page will be updated frequently. |
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| Sawleaf Herb, perfect for fresh salads This little known herb is ideal as a condiment to sticky rice and barbequed meat. A bitter taste that will cleanse the pallete whilst enjoying the spicy mains. | ||
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| Holy Basil This picante herb (Thai name, Kaprao) is the central herb needed for the Thai dish Pad Kaprao, which is typically cooked initially with a mixture of crushed hot chilli and garlic, minced chicken is then added. After the chicken is cooked, mushrooms, bamboo shoots and sliced capsicum are added. Stir through and cook for a few minutes before adding the Kaprao and a drizzle of water, cover and cook for a further minute before serving on a bed of thai jasmin rice. |
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 Holy Basil |
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| One of my alltime favourite herbs Thai Basil can be eaten raw fresh from the bush, cooked in all manner of stirfrys or added just prior to serving various soups and stews. |
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 Thai (Licorice) Basil |
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