On food and cooking the science and lore of the kitchen ( PDFDrive ) 782

canadensis), whose mild, large leaves are
used by the Japanese in soups and salads.
They’re flavored mainly by a mixture of
minor, woody-resinous terpenes (germacrene,
selinene,farnesene,elemene).
Parsley Parsley is a native of southeast
Europe and west Asia; its name comes from
the Greek and means “rock celery.”
Petroselinum crispum is one of the most
importantherbsinEuropeancooking,perhaps
because its distinctive flavor (from
menthatriene)isaccompaniedbyfresh,green,
woody notes that are somewhat generic and
therefore complement many foods. When
parsley is chopped, its distinctive note fades,
the green notes become dominant, and a
faintly fruity note develops. There are both
curly-and flat-leaf varieties with different
characteristics; the flat leaves have a strong
parsleyflavorwhenyoungandlaterdevelopa
woodynote,whilecurlyleavesstartoutmild


and woody and develop the parsley character
when more mature. The curly leaves are
smaller and more incised and therefore crisp
fasterwhenfried.
Saw-Leaf Herb Saw-leaf herb or culantro is
the New World’s version of coriander leaf
(cilantro),stillusedintheCaribbeanbutnow
most commonly found in Asian cooking.

There are more than a hundred species of
Eryngium, some of them in Europe, butE.
foetidum comes from subtropical South
America,andiseasiertogrowinhotclimates.
Culantro has almost the same flavor as fresh
coriander leaf, the main aromatic component
being a slightly longer fatty aldehyde than
coriander’s (dodecanal). Its leaves are large
and elongated, with a serrated edge, and
thicker and tougher than coriander leaves.
They’refrequentlyusedinVietnamesedishes,
oftentornandstrewnonjustbeforeeating.
TheLaurelFamily