Welcome to the summary page for FabulousFusionFood's Herb guide to Water Dropwort along with all the Water Dropwort containing recipes presented on this site, with 4 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 Water Dropwort as a major herb flavouring.

Oenanthe javanica or Water Dropwort also known as: Java waterdropwort, water celery, Chinese celery, Indian pennywort, minari and Japanese (flat leaf) parsley), is a perennial herb that grows to about 1 m in height, with fibrous roots that emerge from all nodes, and flowers with 5 white petals and 5 stamens. The leaves are aromatic, glabrous, and have a sheath covering the stem. The leaflets are divided into lobes and crinkled. The plant grows wild in moist areas, along streams and on the edges of ponds.

It is native temperate Asia and tropical Asia, and is also native to Queensland, Australia and is a member of the genus Oenanthe and the apiaceae (carrot) family.

The 'flamingo' cultivar has colourful pink leaf edges and is hardy in the UK.

The leaves, root, stems and seeds are all edible. The leaves major vegetable in many parts of the Orient, the leaves are a rich source of vitamins and minerals. They are also used as a seasoning in soups etc. The flavour is reminiscent of carrots or parsley and the young shoots that sprout from the root in winter are best. The root of certain cultivars can grow up to 30cm long in aquatic environments and when cooked is highly esteemed in Japan.

While many other species of Oenanthe are extremely toxic, Oenanthe javanica is edible, and is cultivated in China, India, Japan, Korea, Indonesia, Malaysia, Thailand, Taiwan, and Vietnam, as well as in Italy, where its spring growths are relished as a vegetable.

Called seri (セリ) in Japanese, it is one of the ingredients of the symbolic dish, Nanakusa Gayu, consumed on the 7^th January. In Korea, the plant is called minari (미나리) and is eaten as a namul vegetable it is also added to Korean buchimagae (savoury pancakes). Known locally as komprek (Meitei: ꯀꯣꯝꯄ꯭ꯔꯦꯛ), it is commonly consumed in the Northeast Indian state of Manipur, where it is one of the main ingredients in Manipuri eromba and singju.