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Lemongrass is widely used as a culinary herb in Asian cuisines, especially Thailand. It has a subtle citrus flavor and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries. It is also suitable for use with poultry, fish, beef, and seafood.
Pandan leaves are used in Southeast Asian cooking to add a distinct aroma to rice and curry dishes.
Morning glory, sometimes known as water spinach, is popularly used as a green vegetable, especially in East and Southeast Asian cuisines. Stir fried morning glory is a common dish in Thai cuisine.