{"title":"Fresh Herbs \u0026 Leaves","description":"\u003cp\u003eDried curry leaves are not curry leaves. The fresh leaf goes into hot oil at the start of a tempering, spits for a few seconds and perfumes the whole pan, and nothing in a jar reproduces it. The same goes for pandan, which gives Sri Lankan rice and curry its background scent, and for coriander, whose stalks carry as much flavour as the leaves and should go in with them.\u003c\/p\u003e\u003ch3\u003eUsing them properly\u003c\/h3\u003e\u003cp\u003eHardy leaves like curry leaf and pandan want heat and go in early, whole, so they can be fished out or eaten around. Soft herbs like coriander and mint go in at the end or raw, since heat flattens them within a minute. Mint belongs in chutney, raita and a good deal of Sri Lankan and Hyderabadi cooking; fenugreek leaves are closer to a vegetable than a herb and cook down like spinach with a bitterness that is the point of them.\u003c\/p\u003e\u003ch3\u003eKeeping them alive\u003c\/h3\u003e\u003cp\u003eBunched herbs last longest wrapped loosely in a damp cloth or paper in the fridge, not sealed in plastic where they sweat and rot. Curry leaves keep on the stalk; strip them as you cook. Anything that has gone limp will usually come back after twenty minutes standing in cold water.\u003c\/p\u003e\u003cp\u003eThe tempering they go into starts with the mustard seed and dried chilli in \u003ca href=\"\/collections\/spices-and-masalas\"\u003espices and masalas\u003c\/a\u003e, and the oil in \u003ca href=\"\/collections\/oils-and-ghee\"\u003eoils and ghee\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"coriander","title":"Coriander","description":"\u003cp\u003eA full bunch of fresh coriander, also called cilantro or dhania, with tender green leaves and long stalks tied together with a band. It has a bright, citrus, slightly peppery taste that finishes almost every curry and dal. Blend it into green chutney, scatter it over biryani and chaat, and stir the chopped stalks into the masala at the start of a dish.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the bunch in a bowl of cold water to shake out any grit, then dry it well. The stalks carry as much flavour as the leaves: chop them finely and fry with onion, or blend them into chutney. For a green chutney, blend a whole bunch with a handful of mint, green chilli, ginger, lemon juice, salt and a splash of water. Add the leaves at the very end of cooking, as heat dulls them quickly.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called cilantro or dhania\u003c\/li\u003e\n\u003cli\u003eUse the stalks as well as the leaves\u003c\/li\u003e\n\u003cli\u003eKeep stalks in water in the fridge\u003c\/li\u003e\n\u003cli\u003eSold by the bunch\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577722978643,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/coriander-front.png?v=1792780928"},{"product_id":"curry-leaves-bag","title":"Curry Leaves","description":"\u003cp\u003eA bag of fresh curry leaves, kadi patta or karuveppilai, picked off the stalks and ready to drop into hot oil. They smell sharp and citrus when crushed and turn nutty once they hit the pan. South Indian and Sri Lankan cooks use them in almost every tempering, from sambar and rasam to coconut chutney, upma, lemon rice and fish curry.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the leaves you need and pat them completely dry, as wet leaves spit hard in hot oil. Heat oil or ghee, add mustard seeds, and when they pop add a handful of curry leaves with dried chilli and urad dal; they crisp within seconds. Pour this over dal, sambar or a chutney. Fry a few leaves until brittle to crumble over thoran, poriyal or a bowl of rice.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called kadi patta, karuveppilai or karapincha\u003c\/li\u003e\n\u003cli\u003eDry the leaves well before frying\u003c\/li\u003e\n\u003cli\u003eFreeze spare leaves in a bag and use from frozen\u003c\/li\u003e\n\u003cli\u003eSold in a tied bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628471796051,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/curry-leaves-bag-front.png?v=1793096317"},{"product_id":"gotu-kola","title":"Gotu Kola","description":"\u003cp\u003eGotu kola is a leafy green with small, round, scalloped leaves on long, thin stems, sold tied in a bunch. The taste is fresh and green with a light bitterness. Sri Lankans know it as gotukola and eat it most often as a raw mallum, finely shredded with coconut, shallot, green chilli and lime, next to rice and curry. It also goes into kola kenda, a herbal rice porridge.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the leaves well in several changes of water, as soil collects at the stems. Pick off the leaves with a little of the stem and shred them as finely as you can. For gotukola sambol, mix the shredded leaves with grated coconut, chopped red onion, green chilli, salt and lime juice just before serving so it stays crisp. Use the bunch within a couple of days.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called gotukola, vallarai or Indian pennywort\u003c\/li\u003e\n\u003cli\u003eShred finely and eat raw in mallum\u003c\/li\u003e\n\u003cli\u003eWash well to remove soil\u003c\/li\u003e\n\u003cli\u003eSold by the bunch\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628483068243,"sku":null,"price":11.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/gotu-kola-front.png?v=1793096363"},{"product_id":"methi-fenugreek-leaves","title":"Methi (Fenugreek Leaves)","description":"\u003cp\u003eFresh methi is fenugreek grown for its leaves, small, rounded and soft, on thin green stems. The taste is bitter and nutty with a fragrance close to maple, and a small handful flavours a whole pan. North Indian and Gujarati kitchens use it for aloo methi, methi thepla, methi paratha, methi malai paneer and methi chicken, and it goes into dal and pakoras too.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePick the leaves off the thicker stalks, wash them well in a bowl of water and drain. To soften the bitterness, sprinkle the chopped leaves with salt, leave for 10 minutes and squeeze. For aloo methi, fry cumin and garlic, add cubed boiled potato, turmeric and chilli, then the methi, and cook for 5 minutes. For thepla, knead the chopped leaves into wheat flour with yoghurt, spices and a little oil.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called fenugreek leaves or venthaya keerai\u003c\/li\u003e\n\u003cli\u003eSalt and squeeze to reduce bitterness\u003c\/li\u003e\n\u003cli\u003eUse within a few days\u003c\/li\u003e\n\u003cli\u003eSold by the bunch\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628492505427,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/methi-fenugreek-leaves-front.png?v=1793096438"},{"product_id":"mint","title":"Mint","description":"\u003cp\u003eA full bunch of fresh mint, pudina, with bright green, crinkled leaves and a cool, clean scent. In Indian cooking it goes into green chutney for samosas and chaat, layers of biryani, raita, mint lassi and the marinade for lamb and chicken kebabs. Middle Eastern cooks use it in tabbouleh and fresh mint tea.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePick the leaves off the stems, which are tough, and wash them in cold water. For pudina chutney, blend a bunch of mint with coriander, green chilli, ginger, lemon juice, salt and a spoon of yoghurt. Scatter whole leaves between the rice and meat layers of a biryani before sealing the pot. For mint tea, pour boiling water over a handful of leaves and sweeten to taste.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called pudina\u003c\/li\u003e\n\u003cli\u003eUse the leaves; the stems are tough\u003c\/li\u003e\n\u003cli\u003eAdd at the end to keep the colour\u003c\/li\u003e\n\u003cli\u003eSold by the bunch\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628495913299,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/mint-front.png?v=1793096458"},{"product_id":"moringa-leaves","title":"Moringa Leaves","description":"\u003cp\u003eMoringa leaves come from the drumstick tree, the same tree that gives drumsticks, and are tiny, soft, rounded leaflets on thin stems. They taste green and a little bitter, like a mild spinach with a peppery finish. Tamil cooks make murungai keerai poriyal and add them to adai batter and dal; Sri Lankans make a murunga kola mallum or a leaf curry with coconut milk.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eHold each stem and run your fingers down it to strip the leaflets; discard the stems. Wash the leaves in a bowl of water and drain well. For a poriyal, temper mustard seeds, urad dal, dried chilli and onion, add the leaves with salt and cook for 4 to 5 minutes, then stir in grated coconut. A handful also goes into dal or a thin soup at the end of cooking.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called drumstick leaves, murungai keerai or murunga kola\u003c\/li\u003e\n\u003cli\u003eStrip the leaflets from the stems\u003c\/li\u003e\n\u003cli\u003eCook briefly to keep the colour\u003c\/li\u003e\n\u003cli\u003eSold in a tied bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628497387859,"sku":null,"price":16.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/moringa-leaves-front.png?v=1793096467"},{"product_id":"mukunuwenna","title":"Mukunuwenna","description":"\u003cp\u003eMukunuwenna is a leafy green eaten across Sri Lanka, with narrow, soft leaves along thin stems. It has a mild, slightly sweet taste with no bitterness, and cooks down in a few minutes. Most Sri Lankan homes make mukunuwenna mallum with it, the leaves shredded and tossed with coconut, onion, green chilli and lime, to eat with rice and curry. It is also known as ponnanganni keerai in Tamil.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePick the leaves and tender tips off the stems and wash well in several changes of water. Shred finely. For a mallum, heat a little oil, add sliced onion and green chilli, then the leaves with turmeric and salt, and stir for 2 to 3 minutes; take off the heat and mix in grated coconut and a squeeze of lime. It also goes into a lentil and leaf curry.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called ponnanganni keerai or sessile joyweed\u003c\/li\u003e\n\u003cli\u003eMild, with no bitterness\u003c\/li\u003e\n\u003cli\u003eShred and cook for a few minutes\u003c\/li\u003e\n\u003cli\u003eSold by the bunch\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628498141523,"sku":null,"price":11.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/mukunuwenna-front.png?v=1793096474"},{"product_id":"pandan-leaves","title":"Pandan Leaves (Rampe)","description":"\u003cp\u003ePandan leaves, rampe in Sri Lanka, are long, flat, glossy green blades with a sweet, grassy scent like vanilla and basmati rice. A piece in the pot perfumes everything around it. Sri Lankan cooks add rampe with curry leaves to almost every curry and to coconut milk rice; across South East Asia pandan scents nasi lemak, kaya and cakes.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash a leaf, tie it in a knot or cut it into short pieces, and add it to the pan with the curry leaves at the start of cooking; lift it out before serving. For fragrant rice, drop a knotted leaf into the pot with the rice and water. For pandan juice to colour sweets, blend chopped leaves with a little water and strain through a cloth.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called rampe or screwpine leaf\u003c\/li\u003e\n\u003cli\u003eUse with curry leaves in Sri Lankan curries\u003c\/li\u003e\n\u003cli\u003eRemove before serving\u003c\/li\u003e\n\u003cli\u003eSold in a bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628503253331,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/pandan-leaves-front.png?v=1793096492"},{"product_id":"verdino-baby-spinach","title":"Verdino Baby Spinach","description":"\u003cp\u003eVerdino Baby Spinach is a bag of young, tender spinach leaves, packed unwashed to keep them fresh for longer. The leaves are small and soft with thin stalks, so they need no chopping and wilt in seconds. Stir them into dal, blend them for palak paneer, fold them into an omelette or a potato sabzi, or eat them raw in a salad.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the leaves well in cold water and drain before use, as the pack asks. For palak, blanch a whole bag for a minute, cool in iced water and blend smooth, then add to a masala of onion, tomato, garlic and garam masala with paneer or potato. For a quick dal, stir two handfuls into cooked toor or moong dal at the end with a cumin and garlic tadka. A Sri Lankan mallum works well with the leaves shredded and tossed with coconut, onion and green chilli.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIngredients: baby spinach\u003c\/li\u003e\n\u003cli\u003eUnwashed: wash before use\u003c\/li\u003e\n\u003cli\u003eA full bag cooks down to a small bowl\u003c\/li\u003e\n\u003cli\u003eKeep in the fridge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Verdino","offers":[{"title":"Default Title","offer_id":55646332092755,"sku":null,"price":2.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/verdino-baby-spinach-front.png?v=1793195705"}],"url":"https:\/\/chandrastores.co.uk\/collections\/fresh-herbs-and-leaves.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}