Arugula (otherwise known as wild rocket, roquette, rugula and rucola) is a dark green salad leaf with a slightly bitter, mustardy, peppery flavor. Arugula is a good choice for salads to go along with a rich dish, because its sharp bite will cleanse and balance the taste. It is a traditional component of mesclun greens, a common kind of lettuces and other greens. A native Mediterranean plant, it also grows wild in Asia and has become increasingly popular in the U.S. over the past decades.
Chives are small perennial herbs growing in clumps, probably originating from Siberian highlands and are the common name of Allium schoenoprasum, the smallest species of edible onions. It is native to Europe, Asia and North America. They are long, thin green blades that are hollow inside and have a mild, grassy flavour similar to baby spring onions or young leeks.
Rosemary (Rosmarinus officinalis) is a robust and versatile herb with a flavour that complements a wide variety of dishes and ingredients. Native to the Mediterranean, its bittersweet green leaves resemble pine needles. It is a woody, perennial herb with fragrant, evergreen, needle-like leaves native to the Mediterranean region. Today, it is grown in nearly all parts of the Mediterranean region and Asia Minor as an important culinary herb.
Chervil (Anthriscus cerefolium) or French parsley is a delicate annual herb related to the parsley. It looks like a petite feathery version of flatleaf parsley and has a mild, sweet aniseed flavour. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture ‘fines herbes’.
Basil or Sweet Basil is a versatile and widely used aromatic herb. It is an annual plant that is easy to grow from seed but very sensitive to cold. The plant grows well in warm climates and is widely used throughout southern Europe, particularly the Mediterranean, and in many parts of Asia. There are numerous species of basil; some have scents reminiscent of pineapple, lemon, cinnamon or cloves; others have beautiful purple leaves.
Thai Sweet Basil
Thai basil or Asian Basil is a type of sweet basil native to Southeast Asia that has been cultivated to provide distinctive traits. Its flavor is more stable under high or extended cooking temperatures compared to sweet basil. Thai basil exhibits small, narrow leaves and purple stems, with a mauve (pink-purple) flower.
It is fresh aromatic herb common in Thai spicy salad. Among its benefits, Thai Mint has ability to relieve colic pain and distension of abdomen. It also induces sweating and dispels gas. The leaves can be chewed to reduce unwanted breath odor and also cleanse the stomach and intestines to reduce contractions.
Coriander (Thai & Local)
Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. It is a soft, hairless plant growing to 50 cm (20 in) tall and contains many notable plant derived chemical compounds that are known to have disease-preventing and health-promoting properties. It has a green and leafy attribute and strong smell with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Native to southern Europe and the Middle East, the plant is now grown worldwide. For maximum flavour, it is best added to dishes just before serving.
Dill (Anethum graveolens), also known as Lao coriander, depending on where it is grown is the sole species of the genus Anethum. It is a green herb with wiry, thread-like leaves that grow in clusters. It has a strong, distinctive taste somewhat like a combination of fennel, anise and celery, with warm, slightly bitter undertones.
Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae has ruffles curly leaves and is native to the central Mediterranean region (southern Italy, Algeria and Tunisia), grow naturally in Europe, and widely cultivated as an herb, spice and/or vegetable. Whereas curly parsley can be less tough and better suited to fine-chopping, Curly parsley has a pleasant grassy flavor and decorative ruffled leaves perfect for garnishing. Curly leaf parsley has a milder taste than flat leaf, but its flavor diminishes when heated, so it's best used raw or added at the last minute to cooked dishes
Italian parsley (Petroselinum crispum neapolitanum) is one of the cultivars of this herb with its distinctive feature of flat leaves. Flat parsley has a robust taste that's more ideal for flavoring. When used in seasoning for stronger flavor, recipes usually prefer for flat-leaf (or Italian parsley) which features broad and serrated leaves. The more assertive flat leaf parsley is best for cooking. Its aromatic flavor holds up in Mediterranean dishes, such as pasta sauces, soups and stews.
Oregano (Origanum vulgare) is a common species of Origanum, a genus of the mint family (Lamiaceae). It is pungent green herb with a great affinity for variety of foods, from lamb to vegetables, stuffings and egg dishes. Oregano is a wonderful perennial culinary as well as medicinal herb. It has long been recognized as one of the "functional foods" for its nutritional, anti-oxidants and disease-preventing properties. The herb is native to the Mediterranean region. Oregano is widely used widely in Greek and Italian cuisines. Its leaves have special characteristics in aroma, warm, and slightly bitter taste.
Sage (Salvia officinalis) is an evergreen perennial shrub commonly seen all over the Mediterranean and southeastern Europe (Balkan) regions. Sage is a very strongly aromatic and slightly bitter herb that can withstand long cooking times without losing its flavour. This legendary herb with numerous virtues, long held to be the guardian over all other herbs, has been in use in various traditional European and Chinese medicines for its health promoting and disease preventing properties.
Tarragon (Artemisia dracunculus) is a species of perennial herb in the family Asteraceae often used in French cooking. This herb has long, soft green leaves and a distinctive aniseed flavour. This aromatic perennial growing plant is rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.
Thyme is any of several species of culinary and medicinal herbs of the genus Thymus, most commonly Thymus vulgaris. There are different varieties, both cultivated and wild, with flavours of mint, caraway, lemon, and stronger varieties that taste more akin to oregano. It is packed with numerous health benefiting phyto-nutrients (plant derived compounds), minerals and vitamins that are essential for wellness. One of the popular among culinary herb plants, thyme originally is native to southern Europe and Mediterranean regions.