Chinese Cabbage (Bok Choy) - Bok choy bears little resemblance to the round European cabbages found in western supermarkets, or to Napa Cabbage for that matter. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce. The Chinese commonly refer to bok choy as pak choi or "white vegetable." Another common name is white cabbage.
Morning Glory (Water Spinach) - Morning glory is water spinach or its Thai name Pak Boon. Water Spinach (Ipomoea aquatica) is a member of the Convolvulaceae (Morning glory) family and the same genus as the sweet potato (Ipomoea batatas). Water spinach is an herbaceous aquatic or semi-aquatic perennial plant of the tropics and subtropics. It has a creeping growth habit but may grow erect in water.
Chinese Celery - Chinese celery is smaller and more delicate than the common American celery. The long stems are thin, hollow and crispy. The Chinese and Vietnamese often use this unique vegetable to add aromatic flavor in stir-fry and soup. Chinese celery grows best in a cold climate, 60-75 F. Plants may need shading if grown in warm summer season.
Sweet Basil - Basil, or Sweet Basil, is a common name for the culinary herb Ocimum basilicum sometimes known as Saint Joseph's Wort in some English-speaking countries. Basil, originally from India, is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, Laos, and the cuisine of Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like Anise, with a strong, pungent, often sweet smell.
Holy Basil - Holy Basil is an aromatic plant in the family Lamiaceae which is native throughout the Eastern World tropics and widespread as a cultivated plant. It is an erect, much branched sub-shrub, 30–60 cm tall with hairy stems and simple opposite green or purple leaves that are strongly scented. Leaves have petioles and are ovate, up to 5 cm long, usually slightly toothed. The flowers are purplish in elongate racemes in close whorls. The two main morphotypes cultivated in India and Nepal are green-leaved (Sri or Lakshmi tulasi) and purple-leaved (Krishna tulasi).
Dill - Dill also known as Lao coriander, depending on where it is grown, is either a perennial or annual herb. Dill grows to 40–60 cm (16–24 in), with slender stems and alternate, finely divided, softly delicate leaves 10–20 cm (3.9–7.9 in) long. The ultimate leaf divisions are 1–2 mm (0.039–0.079 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (0.039 in) broad, but harder in texture. The flowers are white to yellow, in small umbels 2–9 cm (0.79–3.5 in) diameter. Successful cultivation requires warm to hot summers with high sunshine levels; even partial shade will reduce the yield substantially. It also prefers rich, well drained soil. The seeds are viable for three to 10 years.
Cilantro - Coriander, also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter.
Thai Chili Pepper -Bird's eye chili, bird's chili or Thai chili is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Southeast Asia. These little peppers are about an inch long and very hot. In Thai cuisine, these chilis are highly valued for their fruity taste and extreme spiciness. They are extensively used in many Thai dishes, such as in Thai curries and in Thai salads, green as well as the ripe red chilis; or they can just be eaten raw on the side, with for instance, khao kha mu (stewed pork trotter served with rice).
Lemon Basil (Hairy Basil) - The herb is grown primarily in northeastern Africa and southern Asia for its strong fragrant lemon scent, and is used in cooking. Lemon basil stems can grow to 20–40 cm tall. It has white flowers in late summer to early fall. The leaves are similar to basil leaves, but tend to be narrower. Seeds form on the plant after flowering and dry on the plant. Lemon basil is a popular herb Arabic, Indonesian, Lao, Persian, and Thai cuisine.
Thai Egg Plant - Thai eggplant (Solanum xanthocarpum, is a variety of eggplant used in Southeast Asian cuisines. This is also cultivated in Sri Lanka and used in Sri Lankan cuisine. The most common eggplants in Thai cooking are the round white or green ones about the size of a golf ball. Common cultivar types in Thailand are Thai Purple, Thai Green, Thai Yellow, and Thai White. Thai eggplants are essential ingredients in Thai curry dishes. In Kaeng tai pla, green and red curry, Thai eggplants are quartered and cooked in the curry sauce where they become softer and absorb the flavor of the sauce. In many Thai restaurants in the United States, Thai eggplants are usually replaced by the available eggplants in that country or by green peas.
Chinese Lettuce - Celtuce, also called stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce is a cultivar of lettuce grown primarily for its thick stem, used as a vegetable. It is especially popular in China, and is called wosun or woju (although the latter name may also be used to mean lettuce in general). The stem is usually harvested at a length of around 15–20 cm and a diameter of around 3–4 cm. It is crisp, moist, and mildly flavored, and typically prepared by slicing and then stir frying with more strongly flavored ingredients.
Chinese Kale - Chinese Kale, also called Kailaan or Chinese Broccoli, has glossy, blue-green leaves with crisp and thick stems. This vegetable adapts well to cold and hot climates and is grown all year round in California. After the first cutting of the main stem, the plant will grow many branches for subsequent harvests.
Lemongrass - Lemongrass is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass, fever grass, tanglad, hierba Luisa or gavati chaha amongst many others. Lemongrass is native to India and tropical Asia. It is widely used as an herb in Asian cuisine. It has a subtle citrus flavor and can be dried and powdered, or used fresh. Lemongrass is commonly used in teas, soups, and curries.