[Sca-cooks] Citron (or other citrus) Leaves
lilinah at earthlink.net
Mon Sep 10 19:23:52 PDT 2007
>Urtatim listed as her herb list:
> > HERBS
> > -------
> > Citron (or other citrus) Leaves
>Why the "Citron (or other citrus) Leaves"?
Because they are used in recipes :-)
>How would you use them?
Toss 'em into the cooking pot.
>Are these used more as a garnish?
Too hard and tough, and while not unpleasant when washed and oiled,
not all that decorative.
>or do they actually add flavor,
>such as adding (today) a sprig of mint leaves to iced tea?
Well, not like mint, but, just as bay leaves are used, they do add flavor.
>I do seem
>to remember another recipe on this list recently which called for
>these. How often were they used in medieval European/Mediterranean
As far as SCA-period cooking goes, they are used in only 1 per cent
of al-Baghdadi's non-sweets recipes (and unlikely in the sweets) but
do appear in almost 15 per cent of the non-sweet Andalusian recipes.
I don't recall seeing them in SCA-period European cooking. (not
saying they aren't there, i just don't recall seeing 'em)
Citrus leaves are also used in Thai and Indonesian cooking.
>Can you find these leaves packaged as herbs? Or do you have to go buy
>the fruit that still has leaves attached and maybe then not have an
>immediate use for the fruit, or pinch off the leaves in the store?
Well, i live in California. I often just look for a tree in someone's
yard and ask if i can pick some. I confess that i use what i can find
and am not quite as particular as perhaps i should be about which
species. I haven't found citron leaves, but i have found different
varieties of lemon leaves and of orange leaves.
Dried Southeast Asian varieties can be found in SEA markets.
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
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