Chinese culinary herbs may look "curious," according to Grace Young and Alan Richardson, authors of "The Wisdom of the Chinese Kitchen," but they're used to give Chinese cuisine their characteristic flavors and delicious aromas. Though you'll find such herbs in most Asian markets, you'll also be able to find them in most Western-focused grocery stores.
Foxnut
Foxnut (Euryale ferox) is common in Chinese grocery and herb stores, according to Young and Richardson and looks like lotus seeds with a bright red outer layer. It's said to have numerous health benefits regarding general well-being and sexual energy, while also adding sweet flavor to soups.
Garlic
Cornell University says garlic (Allium sativum) is extremely common in Shandong Chinese cuisine. Shandong is one of China's eight major regional culinary variations. The herb gives Shandong entrees their traditional pungent flavor.
Chinese Parsley
Chinese parsley (Coriandrum sativum) has delicate leaves but a bitingly strong flavor, according to Texas A&M University. Both its leaves and its aromatic seeds are used, and it's commonly used in Chinese curries.
Ginger
The stems and underground rhizomes of the ginger plant (Zingiber officinale) has played a significant role in traditional Chinese medicine since the early 1500s, according to the National Institutes of Health, where it's been said to help cure motion sickness, arthritis and other maladies. In China, chefs use rhizomes to impart a savory flavor to meats and fish; its leaves as an herbal tea; and sweetened, dried versions of the rhizome as a traditional candy.
Star Anise
Chinese chef Judy Lew, author of "Quick & Easy: Enjoy Chinese Cuisine," says the licorice flavor of star anise (Illicium verum) is widely favored as a spice for Chinese sauces. It's also sometimes burned as an incense. Unlike many herbs, Lew says star anise have an indefinite shelf life.
Chinese Five Spice
Few spice mixes are as widely used as Chinese five spice. As its name suggests, it's a combination of five common Chinese herbs and spices: cloves, star anise, peppercorns, fennel and peppercorn. You can use five spice in a wide array of soups and to season different kinds of meats.
References
- "The Wisdom of the Chinese Kitchen"; Young, Grace and Alan Richardson; 1999
- "Quick & Easy: Enjoy Chinese Cuisine"; Lew, Judy; 2003
- Cornell University: Chinese Food
- Texas A&M University: Chinese Parsley
- National Institutes of Health: Ginger
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