Asian summer herbs

Fresh, fragrant and flavoursome, Asian herbs add body and a touch of the exotic to meals.

Asian summer herbs

Amanda McLauchlan

Lemongrass

Lemongrass is a perennial grass that grows in clumps. There are about 55 species, most of which are native to South and South-East Asia. In India, it is cultivated as a medical herb and for perfumes, but not used in cooking; in Sri Lanka and throughout South-East Asia it is an important culinary herb.

While the stalk itself is too hard to eat, the soft inner part adds a tangy citron flavour to curries and stir-fries. The new leaves can be chopped and used to flavour dishes, or infused as a tea.

A pale yellowish green stalk with light mauve hints in the centre; also known as citronella. Look for firm stems that don't look too dried out.

Vietnamese mint

Vietnamese mint has a distinct and strong flavour, with a peppery fire. It has a smooth, attractive leaf with a long, tapering shape. With dark green colouring, the leaves have a deep, almost purple shadowing. Look for full bunches with fresh and perky-looking leaves.

Vietnamese mint is an essential ingredient in Singapore Laksa.

Common/round mint

Also known as Moroccan spearmint, applemint or sage of Bethlehem. Mint has more than 30 different species, comprising peppermints and spearmints and originated in Ancient Greece, but the Romans introduced the herb to the rest of the world as an air freshener.

This versatile herb is easily found and commonly used in Thailand in salads, as a garnish or in curries. Buy bunches with bright firm leaves; avoid limp or black leaves. Store in a glass of water in the fridge for up to 1 week.

Coriander

Also known as cilantro (its Spanish name) in America or Chinese parsley, many either love it or despise it. Coriander is a member of the carrot family whose name comes from the Greek word koris, meaning bug. It was discovered in Egypt around 1500 BC. With its delicate green leaf, coriander can occasionally be confused with the similar-looking flat-leaf or continental parsley.

All parts of coriander - the leaves, stem and root - can be used. The dried seeds are often used ground or whole as a spice, and have a completely different citrus-like flavour than the leaf.

Add to hot curries at the last minute as heat will diminish its flavour.

Thai basil

Also known as Asian or holy basil. Basil originated in India; it spread to Europe in the 1500s.

Thai basil has a similar taste to green basil, but with a punchier anise-like flavour. The green leaves have a slight purple shading.

Garlic chives

Also known as Chinese chives. Chives are a member of the onion and lily family and therefore have a subtle onion taste with a hint of garlic.

The stems are in fact the leaves. Garlic chives are known in Asia as gau choi or gau choi fa if they have a flower head.

Kaffir lime leaves

Also known as Indonesian lime leaves, they are a shiny, dark green double leaf. They hold volatile oils which have a scent of lime, lemon and orange. Buy fresh, bright green leaves. Store in the fridge for up to 2 weeks or freeze.