anise basil = This is used in Southeast Asia. Substitutes: holy basil OR basil + mint

betel leaf = The Vietnamese wrap beef in these leaves, while others chew them like gum. Substitutes: shiso OR grape leaves

 

Bai-toey leaves = are about four inches in diameter, and smell a bit like a dentist's office. Look for them in Southeast Asian markets.

chile leaf = chilli leaf = This herb isn't nearly as hot as the chile that comes from the same plant. It's sometimes used as a cooking green in Southeast Asia. Substitutes: spinach (not as pungent)

Chinese chives = Unlike regular chives, these have flat leaves and a distinct garlicky flavor. Substitutes: garlic shoots OR chives (not as pungent as Chinese chives) OR flowering chives

flowering chives = These come from the same plant as Chinese chives. They're usually marketed and cooked before the buds open. Substitutes: garlic shoots OR Chinese chives (not as pungent)

holy basil = This has jagged leaves. It's fairly pungent, so it's rarely eaten raw. Substitutes: basil (This isn't as spicy as holy basil.) OR basil + mint OR basil + ground pepper OR basil + crushed red chili peppers

Indonesian bay leaf = curry leaves OR bay leaves

A kaffir lime leaf look as if two glossy, dark green leaves were joined together end to end, forming a figure-eight pattern. Most Thai recipes count each double leaf as two separate leaves.

la-lot leaf = These are used as meat wrappers in Vietnam.

lemon basil = This has a lemony flavor, and small, pointed, fuzzy leaves. Thai cooks toss it into soups, salads, and noodle dishes. Substitutes: basil + mint OR sweet basil

lemongrass = lemon grass = citronella = Thai cooks use these grayish green stalks to impart a lemony flavor to their dishes. Remove the outer leaves, then use about six inches of the base, discarding the top and the very bottom. It's best to cut lemongrass into large pieces that can be easily removed after the dish is cooked.

mitsuba = trefoil = The Japanese use this to flavor soups and salads. Substitutes: watercress

pandan leaf : My receipe - rice with pandan

sesame = This comes from the same plant that gives us sesame seeds. Koreans use them to wrap packets of meat or as a fresh herb. Substitutes: romaine lettuce (as a wrapper)

Thai basil = Thai basil has purple stems and flowers. It has a milder flavor than holy basil. Substitutes: basil OR mint

shiso = perilla = The Japanese mostly use this pungent herb to flavor pickled plums. It comes in two colors: red and green. Substitutes: mint

sweet Asian basil = This has a pleasant anise flavor, and is the most commonly used basil in Thailand. Substitutes: holy basil OR ordinary basil OR basil + mint

tia to = tia tô : These leaves are purple on one side and green on the other. They have a pleasant, peppery flavor that tastes a bit like cinnamon. Vietnamese cooks often add them to soups at the last minute. Substitutes: shiso OR sweet Asian basil

yellow Chinese chives = These are Chinese chives that have been shielded from the sun in order to stifle the production of chlorophyll. Use them just like ordinary Chinese chives. Substitutes: Chinese chives

rice paddy herb = Vietnamese and Thai cooks use this herb in soups and curry dishes. Substitutes: sawleaf herb OR cilantro

coriander leaf = Chinese parsley = leaves are used throughout the world as a fragrant herb. Hispanic cooks use it in salsas, Asians in stir-fries, and Indians in curries. The seeds (called coriander seeds), stems, and roots of the plant are also used. doesn't cook very well, so always add it to hot dishes at the last minute. Don't confuse cilantro with Italian parsley, which looks just like it but isn't nearly as fragrant. Substitutes: Italian parsley (If you like, add some mint or lemon juice or a dash of ground coriander.) OR equal parts parsley and mint OR parsley + dash lemon juice OR papalo (similar flavor, but more pungent) OR parsley + dash ground coriander OR celery leaves OR dill (especially in Thai seafood dishes) OR basil

Mint is used throughout the world to flavor everything from lamb to candy. It's also a great garnish and breath freshener. Spearmint is the variety you're most likely to encounter in markets, and it's the best choice for savory dishes. Peppermint = brandy mint has a stronger flavor and is best suited to dessert recipes. Used dried mint only in a pinch--it's not nearly as flavorful as fresh. Substitutes: fresh parsley + pinch of dried mint OR basil (especially in Thai cuisine) OR shiso