[CH] Tagetes, Rau Ram, etc.
Gary Allen (gallen@mhv.net)
Tue, 24 Nov 1998 09:32:39 -0500
Re: Digest V5 #127
Brent Thompson and Michael Bailes had a brief dialog about Huacatay
(Tagetes minuta). Here's a tiny bit about Tagetes species -- I'm passing it
along in the hopes that some ChileHead will fill in the rest. (Please
forgive the absence of accent marks)
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Mexican Mint Marigold
(Tagetes lucida)
Other common or ethnic names:
Mexican Tarragon, Sweet Mace, Sweet-scented Marigold, Winter Tarragon
Mexico: Anisillo, Curucumin, Hierba de Santa Maria, Hierbanis, Hierba Anis,
Pericon, Tzitziqi, Yerba de Nube, Yahutli (Ancient Aztec)
Family: Compositae
Related Species:
Dwarf Marigold, Signet Marigold -- (Tagetes tenuifolia)
French Marigold -- (Tagetes patula)
Garden Marigolds -- (Tagetes sp.)
Gem Marigold -- (Tagetes signata) "Golden Gem," "Lemon Gem" and "Tangerine
Gem" have pleasantly scented and flavored petals. Used as garnishes, in
salads, or in teas.
Huacatay (Peru), Mexican Marigold, Muster John Henry -- (Tagetes minuta)
Lemon Marigold (Tagetes tenuifolia)
Growth Habits:
Perennial, cultivated as an annual
Origin: Mexico, Guatamala
Culinary uses:
Marigolds, at least Tagetes lucida and Tagetes signata, are used in soups
and stews, adding color and a slight citrus tang. Tagetes lucida is used
as Tarragon would be used: in compound butters, salad dressings, sauces,
soups and vinegars. It has also been used in herbal teas.
Caveats:
French Marigold (Tagetes patula), and several other species of Marigold, are
known in Mexico as Campoal, Flor de Muerto, Hierba de las Cinco Llagas or
Xochilt.
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Re: Digest V5 #128
George Nelson provided an excellent analysis of the reasons why Cilantro
tastes the way it does -- and along the way proved, once again, that he has
a better understanding of flavor than anyone I know (and I work everyday
with a slew of excellent chefs and other foodies). He asked about Cilantro
and Rau Ram -- but I couldn't turn much more than he already provided.
Coriander Seed (as opposed to the foliage) contains, in addition to
Coriandrol (Linalool), Citral and Pinene.
I've already posted everything else I have on Cilantro -- it's in the
archives somewhere.
As for Rau Ram:
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Daun Kesom
(Polygonum pulchrum)
Other common or ethnic names:
Lady's Thumb, Lemon Coriander, Perennial Coriander, Persicary, Vietnamese
Coriander, Vietnamese Mint
Indonesia: Daun Kesom
Laos: Phak Pheo
Malaysia: Daun Kesom, Kasum
Singapore: Daun Kesom
Vietnam: Rau Ram
Daun Kesom is sometimes listed as Polygonum odoratum.
Family: Polygonaceae
Related Species:
Alpine Bistort, Alpine Smartweed -- (Polygonum viviparum) native wild plant.
American Bistort, Western Bistort -- (Polygonum bistortoides) native wild
plant.
American Water Smart Weed, Arsesmart, Mild Water Pepper, Pepperwort,
Smartweed, Vodianoy Peretz (Russia), Water Pepper -- (Polygonum
hydropiperoides -- sometimes Polygonum punctatum)
Bistort, Snakeweed -- (Polygonum bistorta)
Buckwheat, Tartary Buckwheat -- (Polygonum tartaricum) Edible seeds.
Fo Ti (Japan), He Show Wu (China) -- ( Polygonum multiflorum)
Garden Rhubarb, Pie Plant, Rhubarb, Wine Plant -- (Rheum Rhabarbarum)
Japanese Knotweed, Giant Knotweed -- (Polygonum sachalinense) native wild
plant.
Lady's Thumb -- (Polygonum perscaria) native wild plant.
Rhubarb Root -- (Rheum officinale) used as an commercial flavoring extract.
Culinary uses:
These Eucalyptus-, or lemon-cilantro-, like scented leaves are used in
Southeast Asian curries. One source describes its flavor as "intense, akin
to a concentrated mixture of basil and mint." They have a somewhat
astringent quality as well.
Some species are more acidic and peppery than others. Usually, only the
young leaves are used in Vietnamese dishes. Rau Ram is often used with
poultry, duck eggs and the pickled cabbage dish: Du'a Can.
Caveat:
Do not confuse the Fo Ti above with Fo Ti Tieng (Hydrocotyle asiatica minor).
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Not much help, I'm afraid -- but I'm hoping that some of the other common
names listed above will trigger some memories in those of you who know
more. This is one of those times when I miss Colonel Philpott's
explanations.
Gary ("'Comida sin chile no es comida,' his father always said." Rudolfo
Anaya in "Zia Summer")