Fresh Thai Herbs have landed, and we couldn’t be more excited!
At Nurtured in Norfolk, we keep on top of food trends, and like to keep our ranges fresh and current. Most recently, we’ve introduced our Thai Range. Included in the range are bunched herbs, baby vegetables, edible leaves and edible flowers. – There’s sure to be something for every chef!
Although, if you’ve not spotted any of the goodies in our new range before, and don’t know where to start, fear not! Check out below to see the health benefits of some of our new products, and some wonderful ways to use them!
Thai Herbs are highly nutritious and contain lots of vitamins and health benefits. It is noted that Morning Glory, Bai Cha Plu and Thai Parsley contain substantial levels of Vitamin C. Thai Parsley is also rich in Vitamins A, B and K.
Thai edible leaves such as Banana Leaves are also a great source of antioxidants. Lastly, Pandan Leaves are rich in essential oils and have traditionally been used to reduce symptoms of pain. These essential oils assist in giving Pandan leaves their sweet popcorn aroma.
Contrary to what their name would suggest, our Thai range does not have to be used only in Asian cuisine. Instead, the likes of our Baby Corn can be used on a variety of dishes. Why not try grilling Baby Corn for a side dish to summer BBQs.
Chinese Chive Flowers may be the most versatile of our Thai range. They can be chopped up and tossed through salads. This adds pungent garlic flavours and pops of white edible flowers. These little flowers may also be snipped off the top of the chives and sprinkled on soups. Chinese Chive Flowers can also be chopped and used to flavour butters.
Morning Glory bunched herbs can be used in a variety of Asian stir fries. Head to our Morning Glory Thai Herb Stir Fry Recipe to follow a 4-step flavoursome Thai stir fry from @char_cuterieboards. Or why not give Morning Glory a go in Thai curries.
Traditionally, Banana Leaves have been used as a food wrap. They can be used to wrap marinated meats and fish, or sticky rice. Using the leaves to wrap the food locks in the flavours. When the leaves are heated, they also emit a lovely sweet flavour and possess a glossy green colour. Furthermore, the leaves can be used as a plate garnish. Try lining a wooden sushi board with a banana leaf before decorating the platter with the fresh sushi.
Similar to our Banana Leaves, Yanang Leaves are also used slightly differently, compared with our other Fresh Thai Herbs. The Thai Cookbook notes Yanang Leaves do not tend to be used whole. Instead, an extract is commonly made from the leaves. This extract is then used to flavour broths and soups, or as a thickening agent.
If you’re keen to try out the rest of our new Thai range, be sure to head to the Bunched Herbs tab on our shop page or give us a call on 01362 760760.
If you loved Char-Cuterie Boards Morning Glory Stir Fry, check out another of her recipes below. Here, Charlotte uses Thai Holy Basil for her dish, which is available to shop on our website. You can also use our new Fresh Thai Herbs to garnish.
Pad Kra Pow Gai (Chicken)
Don’t forget to tag us on Instagram when you recreate a recipe, so we know you have stopped by!