There is an enormous selection of culinary herbs that add so much to any cuisine. I keep discovering new herbs that I have not tried yet. I grow herbs in my backyard in summer and before it gets too cold I harvest them; some are frozen and some are dried. I plant a small selection in my kitchen window sill over the cold months. The quantity is nothing more than a couple of sprigs at a time, but nothing takes the place of fresh snipped herbs on soups, salads or sauces for me. I grew up in a culture that herbs are grown and consumed in large quantities. Raw (Sabzi Khordan) or cooked, Persian culture has a love affair with herbs. Fresh or dried herbs are used in Persian Cuisine. Herbs are grown in special farms from late spring to early fall. These farms stretch for several acres. Fresh herbs are harvested and hauled to the produce bazaars on a daily basis. These farms also act as farmers market that eager patrons go to and shop directly from them. There is nothing like an herb farm, and you will know it the minute you step out of your car. The shops are simple stands that house a small temporary living quarters and are built right at the edge of the farm. Fresh herb bundles are everywhere, the air is fragrant, the shopkeepers are tired from a hard day’s work that usually starts right before the crack of dawn but that doesn’t keep them from being pleasant and helpful.
I have put a list of my favorite herbs together that I use in my cooking regularly. I will be adding more herbs to the list as the time goes by.
SWEET BASIL: This is an aromatic tender herb that is well known to Mediterranean cooks. The fresh basil leaves are used in most recipes when in season during summer months. Basil may also be used in dried form during the rest of the year. Sweet basil is an annual plant which may be grown indoors from seed in late spring and depending on the geographical zone transferred to a sunny location outdoors when the danger of frost is well passed. Basil plant is very sensitive to temperatures below 40 F; they wilt and turn black overnight. The basil seeds become very gelatinous when soaked in hot water and have medicinal values in alleviating persistent cough due to colds. Fresh basil leaves is the main ingredient in the classic basil pesto sauce and Borani Reyhan. Basil leaves don’t freeze well, but the good news is that they dry very well with a nice flavor and can be added to different sauces and soups.
TO DRY BASIL, remove the tough stems. Wash, then pat dry the leaves with a clean kitchen towel. Spread the leaves in a single layer over a paper towel- covered rack. This will allow air circulation under the rack and speeds up the drying process. In a few days when the leaves are totally dry they will crumble very easily and that is the sign that they are dry enough to be stored. Any moisture left in the dried herbs promotes molding. Store the dried leaves whole in an airtight container in a cool dry place for several months. If you can spare the space, the refrigerator is a very good place to store dried herbs. When ready to use simply crush the leaves and add it to your recipe. Keep in mind that, like all herbs, for every one tablespoon of fresh basil you will use one teaspoon of the dried leaves in your recipes.
CINNAMON BASIL (reyhan) : This variety is the closest relative of the ‘reyhan’ that is grown in Iran. The leaves are narrow and much smaller than the sweet basil and the color is an almost sage green. The stems are purple and the flowers start out in clusters of very dark purple leaves (top photo) at the tip and then produce light pink or white flowers. This basil is a hardier container herb, more heat/sun tolerant than sweet basil and less susceptible to pests.
THAI BASIL Has a spicy flavor and is very aromatic. The dark shiny leaves are larger than the cinnamon basil and are pointed with deep veins. The color can vary from dark green to almost purple. The stems are dark purple. The flowers start out as purple clusters that proceed to produce white flowers. This basil is also hardier than the sweet basil and may be stored in the refrigerator for a few days when it is securely wrapped in plastic. This type of basil is used in Asian, as well as Persian and Italian cooking. The pesto sauce made with this type of basil has a slightly darker color with a more intense flavor. The leaves may be dried and stored for months.
CHIVES: This is an herb with slender hollow tubular leaves that are much thinner than green onions and have a milder flavor. Chive is a perennial plant that grows well in home herb gardens from late May until frost time in fall. The chive plant has edible pale purple flowers that can be tossed into salads. The leaves may be cut back several times during the growing season. Chives can be sliced and frozen to preserve their full flavor and vibrant green color for use in winter months.
TO FREEZE CHIVES, wash and thinly slice the leaves. Allow the sliced leaves to air dry on a tea towel for 2-3 hours then store in freezer bags in the freezer for several months. No need to defrost before use! The fresh or frozen sliced chives may be used in sauces or sprinkled over baked potatoes. The sliced chives can also be dried but they lose their nice green color and also some of the flavor.
CILANTRO (geshneez): Cilantro has delicate flat leaves. The seed or fruit of cilantro is called coriander and has very different use and taste than the leaves. The shape of the leaves can easily be mistaken for flat leaf Italian parsley but in closer examination you will find the leaves to be more delicate, lighter in color, and with a distinct aroma when crushed between your fingertips. Unlike parsley where only the thinner stems and leaves are used, even the long stems of cilantro are tender and can be chopped and used in the recipes. Fresh cilantro is available year round in most grocery stores and the optimum flavor is achieved by using the fresh herb. Cilantro may also be chopped and stored in the freezer for 3-4 months and used in soups and in Persian Herb Stew (Ghormeh Sabzi). Chopped fresh cilantro adds a wonderful flavor to Salsa, Guacamole, Rice, Persian Kuku Sabzi, salads, sauces or soups.
DILLWEED (shevid): This is a feathery herb that looks very much like fennel but the aroma and taste is quite different. It may be used dried, fresh, or frozen. Fresh dill is used in Persian Kuku Sabzi & Sabzi Polo, also eaten fresh in Sabzi Khordan.
TO DRY DILL WEED, wash the whole sprigs under cold water. While holding the stems, take a bunch in your hand and shake off the water over the sink. Spread the sprigs on a tea towel set on a drying rack for a few days until very dry. Crumble the dried springs, then separate and discard the dried hard stems. Dried dill weed may be stored in an airtight container for months without losing much of its flavor. To use dill weed fresh or frozen, wash and shake off the water as above and then allow the whole sprigs to air dry for couple of hours over a paper towel before chopping. This will result in a better looking chopped dill that will not stick together and will be easily sprinkled on dips, sauces and dressings, fresh or frozen. Store chopped dill weed in freezer bags in the freezer for several months.
MINT (nana): The mint used in cooking is of the spearmint variety with delicate, dark green leaves. It could be used fresh or dried, sprinkled into salads, soups or dips. The fresh mint leaves make a very attractive garnish for savory dishes and are the garnish of choice for many desserts. Fresh mint leaves dropped in a pitcher of cold water or my Ginger Water recipe with slices of lemon and lime make very refreshing drinking water. Spearmint is a perennial herb that grows very well in home herb gardens and at times maybe too well. It is best if the mint plant is contained in a container to prevent the roots from spreading too much.
TO DRY MINT LEAVES, wash the whole mint sprigs and drain in a colander. Arrange the springs in single layer over a tea towel and allow to air dry for several days. Once completely dried, crumble the leaves and discard the stems. Crushed dried mint leaves is used in sauces, stews and soups; it is a must in my Aash Reshteh and Kashk Bademjan. Dried mint may be stored in an airtight container for months without losing much of its flavor.
NIRA, also known as garlic chives, Chinese chives and green nira grass (there is a yellow nira grass also) has very thin, narrow flat leaves and tastes more like garlic than chives. Nira resembles Persian tareh, which also has narrow green flat leaves. Both these herbs are perennial plants that die down to the ground in winter and grow back from roots in spring. Both plants can be sprouted from seeds in spring and grow throughout summer and should be cut down to about an inch from the ground when harvesting, which is done several times during summer. Nira is a very good substitute for Persian tareh in the recipes such as Ghormeh Sabzi or Kuku Sabzi. Nira is sold in Asian supermarkets.
TO CLEAN NIRA, cut off and discard about an inch from the top to get rid of the tightly layered tip. This is the part that collects most of the dirt that the plant grows in, and short of peeling and separating the layers one by one, there is no easy way to get rid of it. Hold several bundles of the plant together and slice them about 1/2 inch long. Add the sliced herb to a large bowl and cover with cold water. Use a slotted spoon to move the herbs around in the water several times, then let it sit for 5-10 minutes. Transfer the sliced herb with the slotted spoon to a colander. Get rid of the water in the bowl, rinse it and add the herbs to the bowl and once again cover with cold water. Repeat this process as many times as you have to, until there is no more dirt at the bottom of the bowl. Rinse with cold water and drain all the water.
TO FREEZE NIRA, spread the sliced herb on a tea towel for 3-4 hours. Store in a freezer bag in the freezer and use frozen in soups and stews.
OREGANO: There are several different species of oregano but the most flavorful and aromatic variety is the Greek Oregano with dark green hairy leaves. When shopping for any herb, in order to make certain you are getting the species that you are looking for, pinch one leaf off and crush it between your fingers to release the fragrance. Oregano may be used fresh or dried in salad dressings, dips, sauces, or sprinkled over fish. Oregano combined with basil make up the classic Italian flavor in Marinara sauce, spaghetti and pizza sauce, and many other Italian dishes. The Greek Oregano is also the flavoring in olive oil and lemon juice dressing for the Greek salad. Oregano is a self propagating perennial herb that grows successfully in home herb gardens.
TO DRY OREGANO, wash the whole sprigs under cold water and drain in a colander. If you notice a lot of soil attached to the leaves soak them in cold water and then rinse them. Drain all the water and arrange in a single layer over a tea towel and allow to dry for several days. When the leaves are dry they will crumble very easily. Remove and discard the tough stems and store the dried leaves in an airtight container for many months.
Curly leaf
PARSLEY (jafari): There are two main varieties of parsley, curly leaf and flat leaf, also known as Italian Parsley. The flavor is pretty much the same and both could be used in recipes that call for parsley. Parsley is used widely in the Middle Eastern cooking. It is also used as garnish when finely chopped and sprinkled over salads, soups, and main dishes.
TO CLEAN PARSLEY, remove the long stems and discard. Wash by putting the sprigs it in a bowl of cold water and move them around with your fingertips to get rid of any dirt. Let it sit in the cold water for 5-10 minutes. Remove the sprigs with a slotted spoon into a colander. Repeat this step several times with fresh cold water until there is no dirt in the bottom of the bowl. Pat dry clean parsley with a kitchen towel before chopping it with a very sharp knife. Parsley is best used fresh; however chopped parsley can be frozen in freezer bags for 2-3 months, to be used later in stews or soups.
ROSEMARY: This is an aromatic herb that is native to the Mediterranean region and is used in Italian cuisine. It is also used in breads, marinades, roasts and many other recipes. It is a beautiful plant with shiny dark green needle-like leaves that are very fragrant and will leave their scent on your fingers if you barely brush against it. It is a perennial plant in more moderate climates but annual in colder climates. It is pretty hardy and survives for most of the cold season under the snow, then it freezes when the frigid winds of January and February blow. It is one of easiest herbs to grow in a home garden and if you pot and bring it indoors for winter you will enjoy it fresh in your recipes.
TO DRY ROSEMARY, rinse the whole sprigs under cold water and make sure you get rid of all the dirt. Let all the water drain in a colander then spread the sprigs in a single layer on a tea towel for several days until completely dry. Carefully grab the stems and pull on the needles without poking your fingers. Discard the stems. Store dried leaves in an airtight container for several months.
SCALLIONS (piaz che): Also called green onions or spring onions, grows green hollow leaves very similar to onion but with much smaller roots. Scallions are used fresh or cooked in recipes all around the world. Fresh scallions are sliced thin and sprinkled on salads, soups, salsas and sauces. In Mexican cooking the roots are removed and whole scallions are grilled and served with grilled thin steaks in Carne Asada dishes. Scallions are available year round in the supermarkets but if you end up with more scallions that you had intended, slice them into 1/2-inch pieces and freeze them in freezer proof bags. The frozen slices come apart easily and should be used without thawing in soups and sauces.
SUMMER SAVORY (marzeh): The narrow delicate leaves of this herb are very spicy with a distinct flavor that is not similar to any other herb except for its hardy, perennial cousin winter savory. It is more suitable for cooking than the winter savory. This herb is used both fresh and dried in Persian cooking such as my Koofteh Tabrizi, Dolmeh Barg and Abdoogh Khiar. It is an annual herb in most climates but in milder weather conditions the seeds from the previous season sprout back in spring. It usually needs very specific conditions to thrive in home herb gardens.
TARRAGON (tarkhun): There are three different tarragon species, French, Spanish and Russian. My first experience buying a tarragon plant went from joyful at finding this hard to come by herb to sheer disappointment at the total lack of flavor and aroma when I bit into a leaf. That is when I learned that you need to look for French tarragon when purchasing this herb. The test is crushing a leaf between your fingers to release the aroma of this fabulous culinary herb. French tarragon is a perennial herb that does not produce flowers and no seeds could be purchased to grow it. Root division is the only way to propagate this herb. Once established in good soil and enough sun it is a fairly easy and hardy herb to grow in the home gardens. It does not like too many hours of direct hot sun, so it is best planted in a location that will get enough of morning sun and not too much hot afternoon sun. The plant goes into dormancy and looks completely dried up over winter but new tender leaves grow back every year as soon as the ground warms up a bit in early spring. Tarragon is used both fresh and dried in fish and chicken recipes such as Creamy Chicken Tarragon. It is also added to sauces and soups.
TO DRY TARRAGON, rinse the whole sprigs under cold water. Drain all the water, then pat dry the leaves with paper towel. Spread on a tea towel and air dry for several days. When the leaves are completely dry, holding the stems pull on the leaves, discard the stems. Do not crush the leaves until you are ready to use them. Store the dried leaves in an airtight container.
GERMAN THYME (avishan): This is an herb from mint family with aromatic tiny pointed leaves and light pink flowers. The leaves are very spicy and flavorful and are picked and used in sauces. Stems tend to be tough but they work well for flavoring bouquet garni and pickles. This is an easy herb to grow and it is perennial in zones 5-9 with evergreen leaves in these zones; the plant does not die down over cold months. Thyme is suitable for growing in containers. Thyme may be stored for a few days in the refrigerator. For a longer storage, dry the leaves on the stem for optimum flavor, then separate them and store in an airtight container.
WINTER SAVORY: A beautiful hardy, perennial herb that grows very well in home herb gardens with dark green leaves and light pink flowers. The plant becomes dormant in winter, but new leaves grow back in spring from the dried up stems. The leaves have a very strong spicy flavor, very similar to summer savory but with more of a kick. The leaves are smaller and tougher than summer savory leaves with sharp borders which makes them unsuitable for fresh culinary use. Winter savory dries very well and could be grounded into powder and used in recipes that call for summer savory, which does not readily thrive in most climates.
Last but not least, CATNIP: A perennial herb with fuzzy leaves and light pink flowers that resemble those of the mint plant. Plant one small container of this herb in your garden and watch it come back faithfully year after year in all parts of your yard and provide hours of enjoyment for your cats and your neighbors’ cats. And yes you can dry this one too!
Have I told you how much I love herbs?
Enjoyed reading your blog about my favorite herbs. where do you buy your herb seeds? I am looking for shahi va shahi abi? \
Thank you,
Parvin
Hello Parvin jan, I’m glad to hear that you have found the segment on herbs interesting. I usually buy the young herbs and plant them around mid May, except for the tarragon, summer savory and winter savory that are perennials and come back every spring. As for Shahi, I’m sorry to say that I have never found it at least in our area and I’ve looked for seeds online, but the Cress seeds that are available seem to produce a different species than our Shahi.
Hi.great info on your site, thank you. I have bee. Looking for a herb I was given years ago from an Iranian gentleman which was very purple, a dried crushed herb, in the way tea leaves are and it was very fragrant. He used it with meat, we used to add it to burgers and it was delicious. Do you have any idea what it might be please? Haven’t had it for years.
Thank you Anney and you’re so welcome. I’m glad you find the information useful. I think the herb that you’re talking about is Persian purple basil that is a bit spicier and more aromatic than the regular green basil. We also have a very purple spice called Sumac, that you might find in this link on my blog https://persianmama.com/all-about-spices-2/ . Sumac is used for different grilled kabobs. I hope this answers your question and you find the herb that you have been looking for.
I love your garden and love sabzi khordan. How do Igrove NIRA TARE), summer savory (MARZEh),, and French tarragon (TARKHOON),
Thank you in advance.
Hi Sam, thanks very much! An herb garden is a gift from heavens 😉
Having said that, I don’t know where you live, but the three herbs that you have mentioned are some of the most finicky ones to grow in the US. You might be able to find the French tarragon plants from special nurseries, which is really the only way that I have been able to grow mine! From my experience, the typical local nurseries only have the Mexican tarragon which tastes like weed 🙁 Marzeh plants are occasionally available in special nurseries, but you can grow them from seeds if you live in a hospitable climate! The Tareh seeds are available in some Iranian markets and you will need to follow the same instructions for germinating them as you would with any other seed. Good luck and happy gardening!
Absolutely beautiful and informative post. Beautiful photos, especially the last one!
Fae, you’re just the sweetest friend. Thank you!
Thank you, finally I found what is tareh called in English.
Dear Adrineh, You’re welcome! Thank you for your interest in All About Herbs page. I too was extremely happy when I found Nira in an Asian market and then delighted when I tried it in my KuKu Sabzi recipe and realized that it’s taste and texture was so similar to Tareh.
WOOOOOWWWWWW. What a nice article. Thank you Homa. I live in an Spainsh Island called Ibiza in Mediterranean. I have difficulty to grow Iranian herbs. It is a very hot summer here. Should I grow them in shadow or ???? I don,t know. Could you give me some advise please? Also about what time of the year I should start? If you have time dear. Love.
Dear Ali, thank you so much for your kind words and what an amazing place to be living in! As for the herbs, if you’re not able to find young plants at the nurseries, germinating seeds is the way to go. Most seeds should be germinated 6-8 weeks before the end of frost, for example where I live it is safer to wait until mid to end of May before transferring the herbs outdoors. Most herbs don’t like direct hot sun so if you can find a spot in your garden that gets a few hours of the morning sun but avoiding the hot afternoon sun, the herbs will be happier. I hope I have answered some of your questions, please contact me with any further questions. Happy gardening!
Hi – I was wondering if you could help I was travelling in persia a couple of years back and fell in love with the food. I loved the architecture, the people, the art and definitely the food, amongst others, dizzi, the icecream, faluda or pluto as we called it, and I loved the salads, basically a basket of fresh leaves. I particularly loved the long grass like leaves that I remember tasting of mint but I cant now find out what they are – would you have any idea?
many thanks
Dear Tam, thank you for visiting! Good to hear from you and glad to know that your visit to Iran was an enjoyable one. The basket of herbs that you are talking about is called Sabzi Khordan (Culinary Fresh Herbs) which can be a different assortment of herbs every time, depending on personal preference and seasonal availability. The most common herbs for Sabzi Khordan are: Basil, Tarragon, Summer Savory, Mint, Dill, and Tareh which is long and grass like and maybe a little wider than the pictured Nira in the group of herbs on this post. However Tareh is from the chive family with an onion flavor and I’m afraid I can’t really think of any long leafy herb that tastes like mint. Fresh Tareh is usually sold in the Persian markets, but Nira, which is a garlic chives, is sold at the Asian markets. Hope you find either herb and let me know what you think. Best of luck, Homa
would you let me know the English word for SHAHI or TARETEEZAK. Its leaf is very similar to raddish (TOROBCHE).
Hello John, I believe shahi or tareteezak is garden cress or as called in this article, “Persian broadleaf cress”
http://www.suburbanseeds.com/index.php?main_page=product_info&products_id=595
I hope this is what you’re looking for.
thank you very much.
My new favourite blog – keep it up! 😉
I was in Tehran recently and I spoke to a lady who told me she dries a lot of her own herbs and spices, but also fruit. She said she puts it on the radiator to dry. Is this a common practice in Iran – would you know? It must take ages to dry tomatoes?!?
I noticed a lot of dried ingredients in the bazaar as well. Wouldn’t it be easier to just buy dried products?
Hello Gerhard, I’m delighted that you’re enjoying my blog; it’s lovely to have you here!!
Yes, using the radiator for drying herbs and some fruits is pretty common. I personally have not seen drying tomatoes on the radiator, but I remember some people used to dry their tomatoes in the sun by laying them out on special wicker trays. I dry my own herbs here, because I’m more comfortable knowing I have picked through and washed them properly before drying them; living in a dry climate speeds up the drying process 🙂
A lot of people do use the dried products from the bazaar to save time, but others prefer the quality of home drying better. Products such as barberries (zereshk), limoo amani (dried lime), and whole rose petals are easier to be purchased in dried form and picked through before storage and use.
Hi Homa, salam,
I enjoyed your blog and article about herbs. I live in Canada and I am planning to grow and have Iranian herbs (sabzy khordan) in a greenhouse. You can imagine the weather in Canada.
I was wandering if you can help me in finding the right seeds online and send me a link that I can buy them from.
I am also hoping you give me some of the tricks on how to grow them in your blogs in future.
Cheers,
Mahnam
Salam Mahnam aziz, if you have a climate controlled four season greenhouse, you will be able to grow most of the sabzi khordan herbs (basil, mint, garlic chives, parsley, cilantro, dill and summer savory) from seed. Tarragon is usually available as small plants in the nurseries. I have found a site online: http://bit.ly/2cZnqUq which carries some of the seeds that you’re interested in, and for the rest just google the individual seeds. I have never used this site to buy seeds myself, since I’ve found that in our cold climate, it is easier to buy small plants of these herbs; most of them (except for basil) are perennials and once established they keep coming back every year. Please keep in touch and let me know if you have any further questions. Happy gardening 🙂
Hi Salam Interesting blog you must have spent a lot of time preparing this its good for your sole . However I could not figure out where you are located Hot climate? any way I have visited Iran and found Telegram messaging is very popular there then just like you started to do something so I created a channel about food which is mainly food out side Iran for Iranian people to try and enjoy the channel is growing and I am also getting more interested but some names of some herbs in farsi I cannot find I thought you may be able to help me. For example Thyme , oragano which I think is avishan or the way what is pooneh in english or marzeh in english or kholfeh in english and probably more which I cant remember now our channel link is https://telegram.me/ghazamelal
Salam J and N;
Thank you! I find everything about herbs from their fragrance, to taste, to growing and writing about them very peaceful and therapeutic. I live in a mountainous climate that is very similar to Tabriz, Iran; dry, with hot summers and cold and snowy winters. You’re right, thyme is avishan, oregano is pooneh koohi, pooneh is pennyroyal, marzeh is summer savory, khorfeh is purslane. I don’t have telegram at the moment but I will definitely check into it and check out your channel link. I’m always glad to meet other herb lovers 🙂
Hi
I think you do not like fish and sea food since i could not find any in your pages
south and south west of iran have many wonderful dishes made by many herbs and fish shrimps (fresh or dried one).
Hi Mansoor, You have no idea how much I LOVE all kinds of fish and shellfish 🙂 Unfortunately I never tasted the authentic southern and southwestern seafood dishes when I was growing up in Iran; I will definitely do some research and get more familiar with that cuisine. I definitely want to include recipes from different parts of Iran on my blog, and I always encourage my readers to share their recipes. Please email me any recipes you might have (homa@persianmama.com). I will try them and if I decide to post them on my blog, I will mention the name and the source of recipe
I’m sorry you were not able to find my seafood recipes, here are the links to couple of them:
https://persianmama.com/pesto-shrimp-linguine/
https://persianmama.com/blackened-salmon-sticky-herb-rice/
Thank you for your comment and I’m looking forward to hearing from you!
hi dear,
could you please email me what golenseall herb is in iranian. i will appriciate if you send me an email.
Many thanks
pp
Hello PP; The herb is goldenseal in English, which is khook e talaii خوک طلایی in Farsi
Dear Ms. Homa,
I live in Southern Alabama and am in the process of starting a Persian herb garden. I found your website more descriptive and helpful than a dozen other sites I have reviewed. Thank you for the great gratis information!!!
Kew
Dear Kew, I’m delighted to meet another herb lover 🙂 Thank you for your much appreciated message. Good luck and have fun with your garden!
Hi and greetings Homa Joun,
I was wondering if I want to substitute dried dill instead of fresh dill, how much should I use? Lets say in “Baghali Ghatogh”?
Thank you and many regards,
Bibi
Drood Bibi jan; in general for most herbs, 3-4 tablespoons of chopped fresh herb will produce about 1 full tablespoon of dry herb. As for my Baghali ghatogh recipe, the dill that they sell at the store is usually crushed to almost powder and 1/4 cup should be enough; however when I dry my own dill, I don’t crush it so much and might need 1/3 cup.
Hi , I was wondering if you know the herb called ABSHAN. What is the name of this herb in English?
Hi May; I wonder if you mean avishan; which is ‘thyme’ in English.
Your web site is amazing. thank you.
Dear May, thank you so much! Happy to have you here 🙂
Hi I found your page by accident while looking for the English name to khalvash maybe you know or if it can be replaced or left out when making darar?
Thank you for this great page!
Welcome Habiba; great to have you here! I believe Khalvash is in the mint family that grows in the northern part of Iran. A similar herb that may replace this is pennyroyal, which is ‘pooneh’ in Farsi.
Vay vay vay Homa joon! OH my gosh I have been desperately searching the internet for Khalvash as well!!! I’m so glad somebody here has the answer. My great aunt is from Bandar Pahlavi, and she has been craving and wanting to make daraar spread. My only question is .. is pennyroyal safe to ingest? I’ve read that it can be dangerous…
You’ve made my day!! Thank you!!!
Dear Natasha, I’m so happy my post has provided some answers for you. I don’t really have any concrete evidence as to the safety of pennyroyal (pooneh in Farsi). You will really need to ask a professional about the safety or toxicity of pennyroyal, to be 100% sure. But as far as I know, they used to make some kind of tea with pooneh leaves in Iran. I have also heard that the pennyroyal oil is highly toxic; however the leaves are okay, except for pregnant women.
Dear Homa,
I am new to your website and am so happy to have discovered it. I am very interested in Persian Cuisine and appreciate your recipes and tips so very much. I have countless Persian Cookbooks and have not been able to find many Azeri/Persian recipes, so I especially appreciate and enjoy those. The memories you share of Iran bring your recipes to life.
Thank you for the instructions on drying herbs. I also love herbs and the use of all the herbs in the Persian Kitchen. However, I see many herb waters for sale in Persian grocery stores, can you tell me what herb waters are used for and maybe provide some recipes where I could use them? I understand that Rose and Orange blossom waters are used in desserts, but for instance, do you cook with Dill or tarragon water, etc. or are these used for other purposes? Thank you so much for your website!
Hello and welcome dear CC! So glad you’re enjoying my blog. I’m also happy to hear that you’re a fan of Azeri/Persian recipes, and herbs; ME too 😉 I believe the herb waters that you’re referring to are for making detox water drinks; I’m not familiar with any other culinary use for them. Thanks for writing to me and please keep in touch.
I like your webpage and want to try some vegetable recipes because of being vegetarian myself.
thanks and like your webpage.
Thank you dear Almas! You will find many delicious vegetarian dishes on my blog; simply type vegetarian in the search box and you will be directed to them. Good luck and happy cooking 🙂
Hello,
Enjoying your website! I’m dating a lovely Persian man who told me about a simple sauce made from parsley, cilantro, sat and “one other herb you can’t get here, it grows wild in Iran.” I’d love to find seeds and surprise him … do you know what he might be referring to? Thank you!
Hello and thank you Cyn; I can’t think of any sauce that is made with just those 3 herbs. Please describe the sauce to me; such as the other spices used, cream or no cream, and also what type of meat or vegetable it’s used for.
Hello Homa! I didn’t get a notification that you had replied, sorry. The seeds I’m looking for are chochagh or chochaq. I’ve had no luck! Thank you so much.
Hi Cyn; What you’re looking for is probably the ‘green salt’ or ‘Derar’ that is the specialty of Gilan, Iran! Unfortunately Chochagh is only native to Gilan province. You could improvise and make this salt with finely chopped fresh cilantro, parsley, mint. Mix these herbs then toss with some salt. Let me know if you try this. Good luck!
Thank you again! I will not rest until I achieve chochagh seeds 🙂
Thank you so so much for your useful site
Dear Simin; Thank you; it’s wonderful to have you follow my blog. I hope you’ll find many of your favorite recipes here.
Hello beautiful hot mama- I’m trying to find Pooneh and I cannot find the English name of it. Help
What is pooneh or pennyroyal used for?
Hi Ranneh, Pooneh is used as ‘damnoosh’ tea in Iran for its antibiotic properties against colds and infections. I don’t know of any other culinary use. I have read articles that caution the pregnant and nursing women against the use of this herb.
Hello dear sweet Ladan, Lol!
Pooneh is pennyroyal in English
Thank you
Hi, I like to know what is the herb pooneh in English ?
Hello Nader; pooneh is pennyroyal in English.
Hello Homs, I love Persian food especially all the herbs. I am trying to find the Persian chives you use. I know they have a V shape leaf. I would like to grow them my self as I have a herb garden started and I love the Persian chives . Please could you help me find some to grow
Hi Ruthie; Glad to meet a Persian food fan and a gardener here!The herb that you’re looking for is called Tareh. I found this link online, though I have not tried growing these seeds myself. You might want to give it a try, and I would love to hear back from you when you harvest the first crop 😉 Have a great weekend!
https://www.sadaf.com/sadaf-leek-seeds-13-0015/
Homa khanum,
This is such a wonderful site full of useful, accurate information! Thank you so much for sharing this with all people on the planet since delicious food is loved by all! Also, your sweet name reminds me of my dear mother who had the same name and was the best cook and noblest role model of a mother and woman! Thank you, dear friend!
Hi Ranneh jan, thanks so much for your heartfelt comment. I love that you’re following my blog and appreciate your support! I truly feel blessed when I get messages from friends around the globe who try my recipes in their kitchen in different parts of the world. For some this is their first time trying any Persian recipe and yet they enjoy it and this is simply fantastic. I’m honored to have the same name as your dear mom and I’m happy that you are finding my blog useful. Have a great weekend and please keep in touch 🙂
Dear Persian Mama,
I would like to know the following Persian herbs in English, even better would be to have their scientific name: esfarzeh, khakshir, shirkhesht
I am an herbalist (Chinese and Western herbs) and enjoy knowing about the herbs a lot. Thank you for your great site. Good job! hope you keep refreshing it. Thank you for your time.
Mahshid Essalat-Weber
Hi Mahshid, glad you’re enjoying my blog 🙂
I believe these are the names that you are looking for;
esfarzeh – Plantago or fleaworts
khakshir – Fixweed seeds
shirkhesht – Purgative manna
Can you Please recommend me a good herbs cutting machine. We love all Persian foods with these amazing fresh herbs. Thanks
Hi Maryam jan, just emailed you 🙂
Hi Homa,
Thanks for the informative site! You can read all your passion out of those lines 🙂
I’m searching for a herbal my father just told me to look for.. its called “shahesparan” I wonder if you know how it’s called in english.
Thanks in advance and greetings from Germany!
Dear Mona, thanks for your kind words. I love shahesparan araghi (in Torki)(the condensation). I used to add it to my tea and water in Tabriz! The herb is called Costmary in English. Take care and have a great weekend!
Hi Homa khanoom, I am very happy that I find you I nee help to grove, TARREH, MARZEH, and TARRKHOON. I need your help. I live in Sacramento, CA.
I would like to thank you in advance.
Hi Sam, please review my reply to your previous comment. At least you live in a milder climate than I do 😉 Good luck and keep in touch!!
Hi,
I have enjoyed your blog and have learned a lot. Thank you!
I am looking for pooneh which I am told is a Persian spice with no luck. Do you know where I might order some or what might be a very close substitute?
Kind Regards
Dear Mike, glad to hear that, and you are most welcome!!
Pooneh is from the mint family. I really don’t know where you may order it but you could search for Pennyroyal. Good luck and keep in touch 🙂
Hello,
I am looking for the name of an herb my grandmother use to bring from Iran, called ‘ghochodi’. I can’t seem to know what it is?
Thank you!
Hi Leilani, the herb that you’re looking for is Ghoch Oti is from the Thyme family (avishan). I do not know if it is available outside Iran but it is usually dried and sprinkled on doogh.
Hi my question is the opposite, trying to find out if theres a persian sabzi of Gurmar family?
Much appreciated
Mandy
Sorry Mandy, not familiar with Gurmar family
Hi Homa khanoom,
Thank you for your lovely description of herbs and persian herbs especially! I was looking to find out the difference between garlic chives/nira and Iranian tareh (which I thought were the same until my Persian friend showed me her tareh grown from seeds from Iran which tasted so much stronger than garlic chives!
I wanted to add my little knowledge to the conversation and add that I’ve known a few old ladies (Haj khanooms) that would use pennyroyal (pooneh) in their mast-eh chickideh (or khiki). It was absolutely delicious, and all of us who enjoyed their super sour and fermented masteh chickideh never got sick! I live in Sacramento, CA, and I’ve seen pooneh growing as a weed occasionally. If any readers are so lucky as to find some growing, you can just plant it in the garden and enjoy the ease of growing it since it’s in the mint family and is quite hardy. (Well, my parents just called as I was writing this comment, and they told me they originally found pooneh growing around the shores of Lake Mendocino in California. They said the whole area surrounding the lake is laden with pooneh. So if anyone lives near enough for a visit, you can get a cutting there!)
Hi I found your page by accident while looking for the English name Gheejii(bitter) (cooked just like we would spinach) mainly in URMIA.
Thank you in advance!!
where to find the herb Barbeer?? In any form seeds or green herb plant like parsley and coriander. We use it in the middle East in subzi and other lamb muragh’s (sauces)
So sorry for my previous errors!!!!
What a nice, web site
Good luck
Hello Homa jon. I love and enjoy your articles and recipes tremendously. Can you please tell me the easiest way to get all the tough stems left in the dried herbs I buy from the Middle Eastern grocery stores? I’m sure you know what I’m talking about😂. Sometimes it feels like they put a whole tree trunk mixed in with the herbs. Also, how to get rid of all the dirt they leave in the bags, too. I try putting those herbs in hot water to get the dirt out but I can’t help but to think that I’m losing all the flavor of the herbs that way?
Hi Roya jan, I’m so glad to hear that you are enjoying my blog.
Actually I know exactly what you’re talking about. Yes, unfortunately there are no regulations regarding picking through or washing the herbs, like we do at home 🙁
I want to say dry your own, but I know that is not always possible.
So here is my suggestion, sift the dried herbs through a fine mesh to get rid of the dirt. Then sift it through a colander that has bigger holes to separate the crushed herbs. And finally pick the tree branches 😉 by hand.
If you still need to soak, do it in a bowl of cold water so any remaining dirt sinks to the bottom, and then use a slotted spoon to collect the herbs from the top.
I wish you luck and hope this helps. Let me know the result 🙂