Foodology: Dig In!
Feast on Holiday Fun at the 2013 Gardenland Express Show

Feast on Holiday Fun at the 2013 Gardenland Express Show

The Garden's annual holiday flower and train show celebrates "Gathering for the Feast."
What St. Louis Eats: Sam's Herb Garden

What St. Louis Eats: Sam's Herb Garden

One young Garden visitor has turned his interest in herbs into a tasty hobby.
Take the Family Food Challenge!

Take the Family Food Challenge!

Learn more about the foods you eat, from the ways they are grown to the ways they are prepared and enjoyed.

Herbs & Heirlooms: Indian Goan Shrimp Stew Recipe

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Herbs & Heirlooms: Indian Goan Shrimp Stew Recipe
On Tuesdays from May 28 through August 20, the St. Louis Herb Society and Garden staff will co-host a special presentation in the Garden’s famed Victorian District focused on “Cultural Culinary Herbs” from across the globe.

From ground plantings of Greek, Italian, Mexican and Spanish herbs to container gardens featuring French, Lebanese, Thai, Chinese and Indian herbs, experience the diverse herbs that flavor our world. The first 200 participants will take home an herb plant of their own, along with a different recipe card each week.

Learn more about Herbs & Heirlooms Tuesdays

Stephanie Prade and Mary Hammer of the Herb Society stopped by the Garden recently to share a savory example of how to bring a meal to life with simple herbs that can be grown in your own backyard.

Indian Goan Shrimp Stew

2 tablespoons chopped fresh ginger
8 garlic cloves
½ cup water
4 tablespoons vegetable oil
1 onion, chopped
3 fresh hot green chili peppers, minced
1 teaspoon chili paste (such as sambal oelek)
½ teaspoon turmeric
1 teaspoon ground cardamom
2 teaspoons ground cumin
1 cup yogurt
½ teaspoon salt
2 lbs. fish or shrimp
Freshly chopped cilantro, for garnish
3 cups cooked rice

Combine the ginger and garlic with the water in a blender and puree until smooth. Heat the oil in a sauté pan and cook the onions until translucent, about 10 minutes. Add the ginger-garlic paste, chili peppers, chili paste, turmeric, cardamom, and cumin and cook for a minute. Add the yogurt and salt. Bring to a boil. Toss in the shrimp or fish and cook for 30 seconds. Serve immediately over rice.
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Throughout 2013, the Garden is inviting everyone to dig deep into the roots of food, think about plants on their plate in whole new ways, connect and share with others and get inspired...
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Andrew Townesmith and his edible plant referencesDiscover the extensive diversity of edible plant life around the globe with Garden research specialist Andrew Townesmith.

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