|
|
Article: Cooking with leaves.
- Article from:
- Vegetarian Journal
- Article date:
- May 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 Vegetarian Resource Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
BEFORE FINE CHINA OR PAPER PLATES, THERE were leaves. Edible leaves have long been used as containers and wrappers for sweet and savory fillings. Grape leaves are very Mediterranean, and green cabbage, kale, and romaine leaves are a culinary tradition in Europe. Banana, lotus, and even tobacco leaves are a familiar wrapper in Asia, while taro leaves are instrumental in Hawaiian cuisine.
Edible leaves make a wonderful insulator for cooking food. Leaves seal in moisture and nutrients, yielding hot, flavorful dishes. Some leaves, such as cabbage, kale, romaine, and lotus leaves, influence the flavor of the food cooking in them, while others, such as banana leaves, ...