Vietnamese Balm,
Elsholtzia
ciliata, whole
plant and close-up
of leaves and
flowers.
Welcome to the summary page for FabulousFusionFood's Herb guide to Vietnamese Balm along with all the Vietnamese Balm containing recipes presented on this site, with 0 recipes in total.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Vietnamese Balm as a major herb flavouring.
Vietnamese balm, Elsholtzia ciliata (also known as Vietnamese Mint, Vietnamese Lemon Mint, Vietnamese Lemon Balm) is an herbaceous plant belonging to the Lamiaceae (mint family) that grows wild as a weed throughout the temperate regions of southern and central Asia. The plant is an erect herb that grows, maximally, to about 60cm in height. The leaves are long, stalked, and serrated, and reach 2 to 8.5 cm in length and 8 to 25mm in width (they look like larger and paler version of spearmint leaves). In shape they are ovate to lanceolate, with a gland-dotted underside. The purple flowers bloom in flat spikes in September and October, later developing the seeds.
Though the exact native range of this plant is not known for certain, it can be found today ranging from Nepal at elevations of 1500 to 3400m through much of India, eastern Asia, and Europe. In modern times it has gained popularity as a garden plant. It was introduced into the USA in 1889 and is classed as a weed in some states.
Vietnamese Balm is a feature of Vietnamese cookery (hence the common English name), where it is known as Rau răm and is used to flavour fish, eggs, vegetables, noodles, and rice dishes, and is frequently included in the platter of mixed greens (herb garnish) served at almost every Vietnamese meal. In Thailand, it is sometimes served as a leafy green vegetable. The powdered seeds are also sometimes used as a spice or condiment.
The flavour of Vietnamese Balm is lemony (like lemon balm) but with overtones of spearmint. As such it is well suited for fish and egg-based dishes and omelettes. It can also be used to make infusions and is quite good to flavour custard-based desserts.
It is often cultivated as an annual and, if you buy the fresh herb in stores selling Vietnamese food, the cuttings will easily root in water for planting in containers or in the garden (as is common with many members of the Lamiaceae family).
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Vietnamese Balm as a major herb flavouring.
Vietnamese balm, Elsholtzia ciliata (also known as Vietnamese Mint, Vietnamese Lemon Mint, Vietnamese Lemon Balm) is an herbaceous plant belonging to the Lamiaceae (mint family) that grows wild as a weed throughout the temperate regions of southern and central Asia. The plant is an erect herb that grows, maximally, to about 60cm in height. The leaves are long, stalked, and serrated, and reach 2 to 8.5 cm in length and 8 to 25mm in width (they look like larger and paler version of spearmint leaves). In shape they are ovate to lanceolate, with a gland-dotted underside. The purple flowers bloom in flat spikes in September and October, later developing the seeds.
Though the exact native range of this plant is not known for certain, it can be found today ranging from Nepal at elevations of 1500 to 3400m through much of India, eastern Asia, and Europe. In modern times it has gained popularity as a garden plant. It was introduced into the USA in 1889 and is classed as a weed in some states.
Vietnamese Balm is a feature of Vietnamese cookery (hence the common English name), where it is known as Rau răm and is used to flavour fish, eggs, vegetables, noodles, and rice dishes, and is frequently included in the platter of mixed greens (herb garnish) served at almost every Vietnamese meal. In Thailand, it is sometimes served as a leafy green vegetable. The powdered seeds are also sometimes used as a spice or condiment.
The flavour of Vietnamese Balm is lemony (like lemon balm) but with overtones of spearmint. As such it is well suited for fish and egg-based dishes and omelettes. It can also be used to make infusions and is quite good to flavour custard-based desserts.
It is often cultivated as an annual and, if you buy the fresh herb in stores selling Vietnamese food, the cuttings will easily root in water for planting in containers or in the garden (as is common with many members of the Lamiaceae family).
The alphabetical list of all Vietnamese Balm recipes on this site follows, (limited to 100 recipes per page). There are 0 recipes in total:
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