(top) ngo om– Rice Paddy Herb (Limnophilia aromatica)- grown only in rice paddys, this herb which is in the snapdragon family, will not be a good candidate for my garden. Pity…I love its bright lemony cucumber flavor and tiny lavender flowers. Although I have used this herb to punctuate a thai cucumber salad and shrimp spring rolls, I am intrigued by its potential in sweet preparations.
(center) rau ram– Vietnamese Coriander (Polygonumm odoratum) – this herb belongs to the buckwheat family and its flavor is that of cilantro, basil and mint combined. It is commonly used throughout southeast asia, where it is sometimes referred to as "hot mint" because of its peppery bite. It stands up well to rich meats such as beef and pork. I have located seeds which I intend to grow in a confined area as this one is an aggressive invader.
(bottom) bai dtoey- Pandan (Pandanus amaryllifolius)- this leaf from the screwpine family possesses the distinct aroma of cooked basmati rice. I find the scent exotic and irresistible– deep, toasty and nutty with tones of sweet grass and hay. It is a wildly popular flavoring in Thailand where it is the equivalent of vanilla and used to flavor sweets, rice, and wrapped around chunks of chicken, then fried. These leaves freeze very well (which is the state that I purchased them in) and an interesting (and useful) observation is that they retain their color when cooked and even when exposed to acid.
Playing with Fire and Water 