I need the names of 5 asian herbs...?

Question

Can provide their history and characteristic of the herb...

thks...

Answer 1

http://www.foodsubs.com/HerbsAsian.html

anise basil  Notes:  This is used in Southeast Asia.  Substitutes:  holy basil OR basil + mint

Chinese chives = gow choy = garlic chives = ku chai   Notes:   Unlike regular chives, these have flat leaves and a distinct garlicky flavor.  Substitutes:  garlic shoots OR chives (not as pungent as Chinese chives) OR flowering chives  

lemongrass = lemon grass = citronella = fever grass = serai = sereh = takrai   Equivalents:  1 small, trimmed stalk = 1 teaspoon sereh powder = 1 tablespoon dried lemon grass  Notes:   Thai cooks use these grayish green stalks to impart a lemony flavor to their dishes.  Remove the outer leaves, then use about six inches of the base, discarding the top and the very bottom.  It's best to cut lemongrass into large pieces that can be easily removed after the dish is cooked.   Frozen lemongrass is a good substitute for fresh, but dried lemongrass (soaked in hot water) is only a fair substitute.  Use powdered version (called sereh powder) only in a pinch.    Substitutes:  lemon zest (zest from 1 lemon = 2 stalks lemon grass) OR lemon verbena OR lemon balm OR lemon leaves

lemon basil = bai maengluk = bai manglak = kemangi  Notes:  This has a lemony flavor, and small, pointed, fuzzy leaves.   Thai cooks toss it into soups, salads, and noodle dishes.  Substitutes:   basil + mint OR sweet basil

la-lot leaf = la lot leaf = pepper leaf   Notes:  These are used as meat wrappers in Vietnam.  Substitutes:  shiso leaves OR grape leaves

laksa leaf = daun kesom = rau ram = Vietnamese mint = water pepper = Vietnamese coriander  Notes:  Vietnamese sprinkle this herb on their laksa soups. It has a strong, minty, peppery flavor.  It's sold in bunches with lots of pointy leaves on each stem.  Substitutes:   mint OR equal parts mint and cilantro

Answer 2

Herbert Wong Po

Herbert Sin Chi

Herbert Duong Mee

Herbert San Singh

Herbert Wang

Answer 3

Ginger

Ginger is a herb and a spice that can be used for many uses even in Chinese cuisine. In this case, it is used in Chinese medicine. “Ginger is highly spicy and is beneficial to digestion, neutralizing poisons in food, ventilating the lungs, to warm the circulation to the limbs, diarrhea and heart conditions”. “Many herbalists use ginger to treat coughs and the common cold”. Ginger is also used in making tea.

Hoelen

“Hoelen is a large fungus that grows on pine roots and is used alleviate irritation and transports moisture out of the digestive system into the blood stream and from the different body tissues to the bladder. When parts of the pine root is mixed with the herb, it is called fushen and produces a mild sedative action”.

Licorice

Licorice or gancao are roots that have an extremely sweet taste but is a little bitter and are said to neutralize toxins, relieve inflammation, and enhance digestion. The use of licorice is to treat hepatitis, sore throat, and muscle spasms. When licorice is baked with honey it can also help in the treatment of hyperthyroidism and heart valve diseases.

Ma-huang

Ma-huang is another type of herb. “Ma-huang is a stem-like herb that stimulate perspiration, open the breathing passages and invigorate the central nervous system”. “It is said that ma-huang has a metabolic enhancer that can burn more calories and quicker than fro those that are trying to lose weight”. Ma-huang can be made into a tea or can be used in an extract form but powdered ma-huang is rarely ever used.

Peony

Peony or is also known as baishao and chihshao is a flower where the Chinese use the root of the peony to regulate the blood. “The root of the peony relaxes the blood vessels, reduces platelt sticking, nourishes the blood and promotes circulation to the skin and extremities”. “The roots of both wild and cultivated are used. The wild peonies “red peony” (chihshao) are a fibrous root that is used to stimulate blood circulation. The cultivated peony “white peony” (baishao) is a dense root that nourishes the blood. Peony is often combined with tang-kuei or licorice”.