Among the green leafy vegetables that are usually eaten raw in the meal or as a side dish in Thailand, the most important are: Phak bung ( morning-glory ), hōrapha ( Thai basil ), bai bua bok ( Asian pennywort ), phak kachēt ( water mimosa ), phak kat khao ( Chinese cabbage ), kra thin Thai ( ipil-ipil ), phak phai ( Praew leaves ), phak kayang ( Rice Paddy Herb ), phak chī farang ( Eryngium foetidum ), phak tiu ( Cratoxylum formosum ), phak " phaai " ( Yellow Burr Head ) and kalampī ( cabbage ).

* Eryngium foetidum

It should not be confused with culantro ( Eryngium foetidum L .) which is a close relative to coriander ( Coriandrum sativum L .) but has a distinctly different appearance, a much more potent volatile leaf oil and a stronger smell.

# redirect Eryngium foetidum

Eryngium is a genus in the family Apiaceae of about 230 species of annuals and perennials with hairless and usually spiny leaves, and dome-shaped umbels of flowers resembling those of thistles.

Eryngium maritimum is a perennial plant native to Europe and often found on sea shores.

Among the best known of these is Eryngium bourgatii ( illustrated ), a perennial with stunning green, prickly foliage marbled with silver.

* Hobbit, also Blue Hobbit, is a common name of the plant Eryngium planum

The Sea holly ( Eryngium maritimum ) is a species of Eryngium in the plant family Apiaceae and native to most European coastlines.

Eryngium alpinum ( Alpine Sea Holly or Queen of the Alps ) is a herbaceous perennial plant of Eryngium genus, belonging to the Apiaceae family.

The genus name ( Eryngium ) is probably derived from the Greek " erungion ", a word that recalls the hedgehog.

The biological form of Eryngium alpinum is hemicryptophyte scapose, as its overwintering buds are situated just below the soil surface and the floral axis is more or less erect with a few leaves.

), celery ( Apium graveolens ), arracacha ( Arracacia xanthorrhiza ), poison hemlock ( Conium maculatum ), sea holly ( Eryngium spp.

Other commonly grown ornamental species include Eryngium alpinum, E. variifolium, E. tripartitum, E. bromeliifolium, and the biennial E. giganteum.

Many species of Eryngium have a history of use.

The roots, such as of Eryngium yuccifolium and Eryngium maritimum, are potent inflammation modulators and may have other properties.

Image: Illustration Eryngium maritimum0. jpg | Illustration

Image: Eryngium maritimum 2. jpg | Flowers, Meia Praia beach, Lagos, Portugal

Image: Eryngium maritimum 1. jpg | Whole plant, Meia Praia beach, Lagos, Portugal

The larvae feed on Diplotaxis pendula, Succowia balearica, Moricandia arvensis, Eruca vesicaria, Cleome arabica, Reseda villosa, Eryngium tenue and Diplotaxis acris.

Larval host plants in Europe are Eryngium, Lotus, Coronilla, Medicago, Hippocrepis etc.

Its trees are: candlenut ( Aleurites moluccana ), Emblica officinalis, Homalium foetidum, Vitex pubescens, Dryopetes ovalis, and Casia fistula.

* Serissa japonica ( as L. foetidum or L. japonicum )

Distinctions in vocabulary persist, for example, in culinary terms, where communication with Germans is frequently difficult, and administrative and legal language, which is due to Austria's exclusion from the development of a German nation-state in the late 19th century and its manifold particular traditions.

Owing to the diversity of ethnicities in Hawaii and the history of the Chinese influence in Hawaii, resident Chinese cuisine forms a component of the cuisine of Hawaii, which is a fusion of different culinary traditions.

" Despite having the quote presented to a notable organisation, it has also appeared in books such as " The Most Stupid Words Ever Spoken " as it is deemed by some Westerners as a prime example of a lack of understanding of foreign culinary traditions in the Western world.

However, some sources point out that this is a modern saying used by the Chinese from other regions in reference to Cantonese culinary habits.

Cuisine ( from French cuisine, " cooking ; culinary art ; kitchen "; ultimately from Latin coquere, " to cook ") is a characteristic style of cooking practices and traditions, often associated with a specific culture.

An example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.

Canadian culture is a term that explains the artistic, musical, literary, culinary, political and social elements that are representative of Canada and Canadians, not only to its own population, but people all over the world.

In the culinary sense of these words, a fruit is usually any sweet-tasting plant product, especially those associated with seeds ; a vegetable is any savoury or less sweet plant product ; and a nut is any hard, oily, and shelled plant product.

His book is the first to list recipes alphabetically, perhaps a forerunner of the first culinary dictionary.

Fusion cuisine is cuisine that combines elements of different culinary traditions.

Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach.

Greek cuisine is very diverse and although there are many common characteristics amongst the culinary traditions of different regions within the country, there are also many differences, making it difficult to present a full list of representative dishes.

The culinary specialty of Le Mans is rillettes, a shredded pork pâté.

Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes ; the tops are cut as the plants begin to flower and are dried slowly in the shade.

As Beijing has been the capital of China for centuries, its cuisine is influenced by culinary traditions from all over China, but the style that has the greatest influence on Beijing cuisine is that of the eastern coastal province of Shandong.

Another tradition that influenced Beijing cuisine ( as well as influenced by the latter itself ) is the Chinese imperial cuisine that originated from the " Emperor's Kitchen " (), which referred to the cooking facilities inside the Forbidden City, where thousands of cooks from different parts of China showed their best culinary skills to please the imperial family and officials.

It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and is influenced by regionally and locally grown foodstuffs and cultural diversity.

The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called, a Japanese culinary staple.

Simple oregano sold in garden stores as Origanum vulgare may have a bland taste and larger, less dense leaves, and is not considered the best for culinary uses, with a taste less remarkable and pungent.

Generally, it is considered the best all-purpose culinary subspecies.

Oregano is an important culinary herb, used for the flavor of its leaves, which can be more flavourful when dried than fresh.