Strong sweetness and spicy taste, genovese basil.

Other varieties:

Lemon Basil of Lemon Basil, Purple Basil of Purple Basil, Cinnamon Basil of Cinnamon Basil, and Thai Basil (also known as Nine-story Tower).

Cooking method:

The most commonly used herbs in western food can be used to make garlic sauce (Italian green sauce), which can be mixed in pasta, coated on bread or pizza, or used to roast salmon.

Thai basil is very common in Thai cuisine and is also used in Chinese cuisine such as three cups of chicken.

Variety characteristics:

High 15 ~ 20 cm, fragrant and refreshing, bright green, slightly spicy, lemon fennel flavor, also known as celery and coriander.

Common varieties:

Curly leaf parsley, flat leaf parsley (Italian parsley)

Cooking method:

Flat-leaf parsley has a strong taste. Garni, a bouquet, is made of stems in French cooking and used for making soup. Fresh parsley can be used to make sauces, and chopped parsley can be used to fry eggs and marinade.

Crispy parsley is often used to decorate dishes. Broken coriander can not only add a little aroma to dishes, or deodorize seafood, but also add a little beautiful green.

Variety characteristics:

Rich and cool fragrance, rich in menthol, refreshing.

Other varieties: generally divided into green mint, European mint, ginger mint, water mint, wild mint, aromatic mint, Japanese mint, long leaf mint and other categories.

How to use:

It can be used to mix wine, dessert and salad. Fresh mint in Vietnamese cuisine is used for spring rolls and rice noodles, while dried mint is often used for meat and seafood.

Green mint varieties are often used to cook mint, such as Dutch mint and British mint;

Commonly used mint varieties, such as apple mint, lime mint and orange mint;

Commonly used varieties of essential oil mint, such as China mint, water mint, etc.

Variety characteristics:

With the sweetness of herbal wood, it is also called thyme.

Common varieties: French thyme French thyme, lemon thyme lemon thyme, orange thyme.

Cooking method:

French thyme is the soul of western food, which can be matched with fried steak, stew, dessert bread and seafood, and is often used in French, Italian and Middle Eastern cuisine.

Lemon thyme has a faint lemon aroma in the soft herbal flavor, tastes slightly sour, and is suitable for making soup, vegetables and meat dishes.

Thyme can blend the different flavors in food well, so it is called "blending agent" of western food.