Asian herbs

Ocimum basilicum – Thai

This basil has a sweet and warm flavour with hints of aniseed and liquorice. 

Thai basil tastes sweeter and warmer than regular basil. In addition to aniseed and liquorice, some describe the taste as peppery and cinnamon-like. Creative chefs are particularly fond of Thai basil and with its gorgeous, dark green, fragrant leaves, it’s especially beautiful. Thai basil is more resistant to heat than regular basil, making it a great spice for soups and sauces.  

If you want to try something really different, slip some Thai basil leaves inside your wallet - it is said to bring good fortune! 

Brassica rapa var. perviridis 

Japanese flavour! This wonderful fresh salad can also be used cooked. 

Komatsuna is sometimes referred to as Japanese mustard spinach. This leafy vegetable, a charming combination of the flavours of cabbage, spinach and mustard, is worth a try with casserole dishes and pasta, unless you’ve already eaten it all up as is.

Brassica rapa var. Rosularis 

A fast-growing, beautiful oriental salad 

Tatsoi, or flat cabbage, is, as the name implies, a variety of cabbage with a succulent and tasty flavour. It is packed with vitamins and folate. A real superfood! 

Tatsoi has wonderful leaves! Tatsoi grows as a low rosette and its dark green, glossy leaves are a real eye-catcher for the indoor garden. Tatsoi is a fast-growing small vegetable and is perfect as such for salads, and when cooked, for wok dishes. For example, use like baby spinach. 

Coriandrum sativum 

Coriander, or cilantro, is an important herb not only in Asian cooking, but also in Mediterranean, Mexican and French cuisine. 

Many have a love or hate relationship to coriander. For some, coriander tastes like soap, while others love the the hint of ginger and fresh, citrus-like flavour. If you are among the lucky ones who has the ‘coriander-gene’, and simply love the taste, you’ll be pleased to hear of its versatility in cooking. In addition, many Plantui customers are converts to coriander, giving feedback on the plant’s palatable flavour. But don’t take our word for it - try it yourself! 

Brassica rapa var. Chinensis 

One of the most popular leafy greens in China! 

Pak Choi or Pok Choy, also known as Chinese mustard, is a combination of the aromas of cabbage, spinach and mild mustard. Succulent, crispy Pak Choi can be used as is in salads and smoothies, particularly when the leaves are young. Slightly larger leaves can be cooked in a wok or added to soup. 

Be sure to cook quickly and in moderation, if you want to keep the leaves crispy. Pak Choi is packed with vitamins A, C and K.

Brassica rapa var. japonica 

A mild leafy green vegetable, whose serrated leaves are ideal in any salad. 

Mizuna is an elegant, fast-growing leafy vegetable, widely cultivated in Japan. 

Mizuna leaves can be used as is in salads, or, for example, in omelets and stews, on pizza or just tossed in the pan with some garlic, lemon juice and soy sauce. Yum!