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? Tarragon is usually available as small plants in the nurseries. WOOOOOWWWWWW. 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. If you can spare the space, the refrigerator is a very good place to store dried herbs. 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! Basil may also be used in dried form during the rest of the year. Dear Mona, thanks for your kind words. It may be used dried, fresh, or frozen. They have the flavor notes common to herbs in the mint family and both pair well with tomato-based sauces and most meats. Hello dear sweet Ladan, Lol! 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. This will allow air circulation under the rack and speeds up the drying process. 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. I grow herbs in my backyard in summer and before it gets too cold I harvest them; some are frozen and some are dried. THAI BASIL Has a spicy flavor and is very aromatic. You’re right, thyme is avishan, oregano is pooneh koohi, pooneh is pennyroyal, marzeh is summer savory, khorfeh is purslane. 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. There are also hints of its mint heritage along with clear woodsy notes. You could improvise and make this salt with finely chopped fresh cilantro, parsley, mint. I definitely want to include recipes from different parts of Iran on my blog, and I always encourage my readers to share their recipes. I love that you’re following my blog and appreciate your support! 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. Hello Gerhard, I’m delighted that you’re enjoying my blog; it’s lovely to have you here!! Thyme imparts its pungent aroma along with its woodsy notes when used to flavor tomato sauces and meats. Fresh dill is used in Persian Kuku Sabzi & Sabzi Polo, also eaten fresh in Sabzi Khordan. 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. Parrotia persica, Persian ironwood is a multi-stemmed tree with striking autumn colours. Do not crush the leaves until you are ready to use them. Once established in good soil and enough sun it is a fairly easy and hardy herb to grow in the home gardens. I am also hoping you give me some of the tricks on how to grow them in your blogs in future. Carefully grab the stems and pull on the needles without poking your fingers. He used it with meat, we used to add it to burgers and it was delicious. OH my gosh I have been desperately searching the internet for Khalvash as well!!! 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. I also love herbs and the use of all the herbs in the Persian Kitchen. Wash, then pat dry the leaves with a clean kitchen towel. 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.