More than just garnish: 10 Asian herbs that take centre stage in regional cooking
Far more than simple decoration, Asian herbs are essential building blocks of flavour, history and identity. From the licorice punch of Thai basil to the peppery brightness of laksa leaf or Vietnamese mint plant, these fresh Asian herbs shape regional cooking traditions. Some, like lemongrass, define entire cuisine bases, while others, like curry leaf, transform oil into an aromatic foundation for stews, rice dishes and everything in between. Together, they reveal how essential herbs for Asian dishes aren’t just add-ons but cornerstones of taste across the continent.
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Thai basil
One of the Asian basil leaves, Thai basil has smooth leaves, purple stems and a sweet, licorice-like flavour that sets it apart from the softer, floral Italian variety. Unlike its Western cousin, Thai basil retains its bold flavour even under prolonged high heat, making it perfectly suited to the stir-fries, curries and soups of the region.
Its role becomes clearer when compared to holy basil, another staple in Thai kitchens. Holy basil has jagged, hairy leaves and a spicier, peppery aroma with grassy, clove-like undertones. While holy basil fuels fiery dishes like pad kra pao, Thai basil brings a more anise-like brightness.
Thai basil is central to many iconic dishes: it perfumes bowls of Vietnamese pho, enriches Thai curries and stews and adds depth to Taiwanese three-cup chicken. Whether simmered, stir-fried or scattered fresh, Thai basil defines the flavour of Southeast Asia as much as any spice.
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Kaffir lime leaf
Kaffir lime leaves, also known as makrut leaves, have a distinctive double-leaf structure—each whole leaf is made of two smaller leaves connected end to end. These tough leaves deliver a strong citrusy fragrance with a slightly bitter note.
Thai cooking relies heavily on these leaves for its most iconic dishes. Tom yum soup derives its famous flavours from the trinity of lemongrass, galangal and makrut lime leaves, while Panang curry uses generous amounts alongside cumin and coriander seeds to create its thick, rich sauce.
In Laos, the leaves prove essential in laab, a minced meat salad with galangal and toasted rice powder, and mok pa, steamed fish wrapped in banana leaves. Indonesian cooks pair makrut leaves with Indonesian bay leaves and lemongrass in dishes like beef rendang and ayam goreng ungkep or braised fried chicken.
Lemongrass
One of the most widely used Asian herbs, lemongrass is prized for its fresh, lemony aroma and citrus flavour with subtle ginger and mint undertones. Though too fibrous to eat raw, its stalks are bruised, sliced or ground into pastes to infuse dishes with its signature fragrance.
It’s the backbone of Southeast Asian cooking, forming the foundation of Thai tom yum soup and coconut curries, flavouring Vietnamese pho and Malaysian laksa and slow-simmering into Indonesian rendang. Lemongrass also shines in drinks, from refreshing iced tea blends to herbal teas brimming with antioxidants and other health benefits.
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Perilla
Korean perilla, or kkaennip, is often confused with its Japanese cousin shiso, but the two play very different roles in their respective cuisines. Shiso is smaller and mintier, while perilla has larger, thicker leaves and a slightly grassier, anise-like flavour on top of its basil and mint notes.
In Korean kitchens, perilla functions as both ingredient and utensil. The substantial leaves serve as natural wrappers for rice and grilled meat or fish, while also starring in banchan side dishes where they’re pickled or marinated. Korean cooks stir-fry perilla with garlic and vegetables, or coat the leaves in flour and egg batter before deep-frying them into crispy parcels.
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Shiso
Shiso, the smaller and mintier cousin of perilla with saw-toothed edges, has protected Japanese diners for centuries. Beyond their role in separating sushi and sashimi to prevent flavour contamination, shiso is credited with antibacterial properties that help preserve raw fish and seafood.
Green shiso dominates Japanese cuisine, pairing beautifully with fatty fish like salmon and yellowtail. It can be dipped into a light batter and fried into a moreish tempura, or used to wrap sweetened miso paste and other ingredients, then fried until crisp to make shiso maki.
Its red counterpart serves a more specialised purpose. Red shiso dyes pickled plums into the iconic umeboshi and transforms into yukari, a type of furikake that adds colour and flavour to rice. It’s also the key ingredient in shiso juice, a refreshing beverage that stimulates the appetite in the summertime.
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Laksa leaf
Laksa leaf goes by many names, including rau ram, daun kesum, Vietnamese coriander, Vietnamese mint and Cambodian mint—despite having zero botanical relationship to actual coriander or mint. With blade-like, tapered leaves, this herb brings bright, peppery, citrusy notes to Southeast Asian cooking.
It’s fundamental to laksa, the spicy, fragrant noodle soup spanning Singapore, Malaysia and Indonesia. But laksa leaf’s influence extends beyond its namesake dish. It brightens ikan asam pedas, the hot and sour Malay fish curry served across the region, and adds complexity to goi ga, the Vietnamese chicken salad with shredded cabbage, carrots and herbs. In Vietnam, the herb typically accompanies fertilised duck egg with pickled radish and seasonings, proving its versatility across proteins and preparations.
Read more: The laksa cheat sheet: How to tell them apart
Curry leaf
Despite its name, curry leaf is not the same as curry powder, a spice blend that typically doesn’t contain actual curry leaves. These glossy leaves belong to the citrus family and deliver a unique flavour profile with hints of asafoetida and anise.
South Indian cooking is incomplete without curry leaves. The leaves typically get fried in ghee or oil until crisp, with both the flavoured ghee or oil and fried leaves consumed. This technique, called tadka, or the blooming of spices and aromatics, forms the foundation of countless South Indian dishes, from spicy red curry to tamarind-based rasam. Sri Lankan cooks follow similar principles, topping dishes like yellow rice with crispy curry leaves or adding curry leaves to lentil fritters.
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Cilantro
Love it or hate it, cilantro is one of the most widely used Asian herbs. While its flavour profile is bright and citrusy, it comes across as soap-like and unbearable to those with a specific gene variation. Yet across Asia, cilantro recipes are fundamental in regional cooking, from stews and soups to rice and noodle dishes.
In Indian cuisine, cilantro chutney serves as a common condiment, blending fresh leaves with cumin, green chillies and garlic into a spicy, herby accompaniment for countless dishes. Thai green curry relies on cilantro stems and leaves alongside Thai green chillies, Thai basil and kaffir lime leaves to create its characteristic green paste.
In parts of Thailand, Vietnam and Laos, cilantro is transformed into dipping sauces for grilled meats and fish, proving this herb’s range extends far beyond simple garnish duties.
Indonesian bay leaf
Also known as daun salam or salam leaf, Indonesian bay leaf is botanically different from the bay leaf used in Filipino adobo and other stews, but similar in the way that it is subtle yet essential. Indonesian bay leaf is not a bold, show-stealing herb, but a supporting one that enhances and rounds out spice blends. It’s sweet, slightly sour and earthy, with warm undertones reminiscent of cinnamon and cardamom once cooked.
Indonesian bay leaf anchors many of the archipelago’s classics, from beef rendang to ayam goreng ungkep, where chicken is braised with herbs and spices then fried until crisp. It seasons braised sweet soy eggs, known as telur bacem, and adds gentle depth to soto ayam, the beloved chicken noodle soup.
Chinese garlic chives
With their long green shoots, Chinese garlic chives look similar to regular chives but pack a punchier flavour. Unlike their mild, onion-like cousins, garlic chives deliver a savoury intensity closer to garlic, making them a favourite in stir-fries, soups and dumpling fillings.
There are several varieties, from flat-leafed chives, or gau choy, to flowering, more garlicky chives, or gau choy fa, and milder yellow chives, or gau wong. Each brings its own nuance, but all share the same garlic-forward notes.
Chinese garlic chives star in homestyle cooking across the region, whether scrambled with eggs, stir-fried with proteins or folded into dumpling fillings. Far from a mere garnish, they are often the defining flavour of the dish itself. Beyond cooking, they are also valued as a Chinese medicine herb, often found in Chinese herb shops for their restorative qualities.
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