Herb Varieties

  • Tra Que Basil (sweet)
  • Tra Que Garlic Chive
  • Tra Que Lemon Balm
  • Tra Que Western Coriander
  • Cumin
  • Tra Que Dill
  • Tra Que Ginger
  • Tra Que Marjoram
  • Tra Que Mint
  • Parsley
  • Sage
  • Tarragon
  • Thyme
  • Tra Que Fish Mint
  • Tra Que Lime Leaf
  • Tra Que La Lot – Lot Leaf
  • Tra Que Lemon Basil
  • Tra Que Lemongrass
  • Tra Que Celery
  • Tra Que Rice Paddy Herb
  • Tra Que Sawtooth Herb
  • Tra Que Screw Pine
  • Tra Que Morning Glory
  • Tra Que Sesame Leaf
  • Tra Que Normal Basil
  • Tra Que Perilla
  • Tra Que Water Cress
  • Tra Que Penny-wort
  • Tra Que Chrysanthemum
  • Tra Que Spearmint
  • Tra Que Crab Claw Herb
  • Tra Que Bok Choy
  • Tra Que Baby Mustard
  • Tra Que Sweet Potato
  • Tra Que Coriander (Rau Ram)
  • Tra Que Earthy Ginseng
  • Tra Que Ginseng’s Family
  • Tra Que Spring Onion
  • Tra Que Galingale
  • Turmeric

DescriptionTra Que Sweet BasilHerb: is sweet, floral and delicate. Very special from Tra Que Herb Village, bright green leaves when fresh; brownish olive when dried; sweetly , strong in the nose, almost silky texture masks.

Form: fresh, dried, crushed leaves

Usage: We use to spice up on Vietnamese famous breakfast dish-PHO and found on most common herb & salad plates. Used widely with spring rolls, steamed clam, raw salads, and almost anything family tradition dictates Brings out the best in soups, marinades, salad dressings and cheese dishes. Its special affinity for tomatoes makes it indispensable in pizza, pasta sauces and other Italian dishes. Also used to flavor herb butters. 

tra-que-garlic-chivesDescription: Herb: long, green tubular leaves; delicate onion flavor, lively with taste of ripe chili and sweet.

Form: fresh, minced, dried, frozen

Usage: Cooked in soups, braised dishes, rolled in spring rolls, and chopped as garnish.  These fragrant, tender stalks come in many different varieties and are used commonly in many cuisines of the world.

Delicate onion flavor is delicious in eggs, cream sauces, fish, chicken, beef, lamb and vegetable dishes. Try 1–2 TB in cottage cheese, or in dips made with cream cheese, sour cream or yogurt. Good source of vitamin C and A

tra-que-lemon-palmDescription: Herb, lemon scented flavor of tropical fruit with a suggestion of mint

Form: fresh, sticks, ground

Usage: Eaten raw in a variety of soups and meat dishes. Also found on herb plates. Used in tea for soothing properties and leaves used in steam baths for better skin

tra-que-cilantroDescription: Aromatic seed: dried, ripe berries of cilantro plant; almost round with straight and wavy ridges, short stemmed with thin, round, slightly fringed leaves; pungent and peppery smell and taste

Form: whole seeds,  ground

Usage: Ngo is used as a garnish adorning anything from elegantly plated dishes to being finely chopped and tossed over soups. Ngo Cilantro is used liberally.  Also found wrapped in fresh spring rolls and eaten alongside many hand wrapped foods. Used to flavor a variety of foods including baked goods, dairy desserts, puddings, meats, curries, relishes, beverages and candies. The whole seeds are used in sweet pickles, punch and to flavor coffee.

Cilantro is one of the most effective and gentle detoxifiers of heavy metals and other toxic contaminants. It is excellent for extracting mercury from your body’s organs. Heavy metals have been linked to serious health problems such as cancer, heart disease, brain deterioration, emotional problems, kidney disease, lung disease, and weak bones.

Description: aromatic seed: long thin seed, yellow brown in color, dry earthy taste

Form: whole seeds, ground

Usage: an essential ingredient in most chili powders and is used to flavor curries, stews, meats, tofu and vegetable dishes.

Marjoram is a plant. The flowers, leaves, and oil are used to make medicine. Coughs, colds, runny nose, stomach cramps, improving appetite and digestion, colic, liver problems, gallstonesheadache, improving sleep, diabetes, menstrual (period) problems, menopause symptoms, improving sleep, mental problems, nerve problems, muscle pains, sprains, promoting breast milk, and other conditions

Description: Herb: small tan seeds or feathery light leaves (weed), tangy taste resembling caraway, very long and strong in the notes.

Form: whole seeds, ground, dried leaves

Usage: dill seed is excellent in potato and carrot salads, sauerkraut, breads, soups, salad dressings, and egg, potato, cabbage and meat dishes. Dill weed is great in vegetable dishes, tofu and tamped dishes, rice dishes, fish and cottage cheese.

tra-que-gingerDescription: Spice: gnarl shaped, light brown root; sweet, piquant, peppery

Form: whole roots, cracked roots, ground, crystallized

Usage: traditionally used in gingerbread and ginger snaps. Mix with soy sauce and scallions or crushed garlic for an excellent dipping sauce for egg rolls or vegetables.

Description: Herb: gray green leaves; musky, slight oregano bouquet

Form: dried whole leaves, ground

Usage: a member of the mint family that enhances vegetables, meats, soups, sauces, salads and some cheeses. It also makes a delicious herb butter.

tra-que-spearmintDescription: Herb: dark emerald leaves, cool, long finish with menthol flavor

Form: whole crushed and ground leaves, fresh, oil, extract

Usage: bean and fish soups, candies, chilled fruits, cold beverages, desserts, hot teas, jellies, lamb, peas.

tra-que-cilantroDescription: Herb: curly small or flat green leaves; herbal, sweet flavor

Form: flakes, dried leaves, fresh

Usage: popular as a garnish, it is also used to flavor soups, vegetables, sauces, dressings and potato dishes. Add 1–2 TB directly to your favorite dishes or reconstitute by soaking in ice water for 5 to 10 minutes.

Description: Herb: silver tipped, gray green leaves; strong, astringent, slightly bitter flavor

Form: whole leaves, ground

Usage: excellent with pork, sausage and poultry, and often found in stuffing, omelets, chowder and cheese dishes.

Description: Herb: long, thin, green leaves,; sweet, slight licorice taste

Form: whole dried leaves, ground

Usage: a natural complement to fish and chicken and often found in specialty vinegar and salad dressings. Try it on salads and sauces.

Description: Herb: grey-green, curly leaves, warm, pungent slight lemony flavor

Form: whole dried leaves, ground

Usage: highly aromatic herb used to flavor soups, stews, sauces, cheese, stuffings, salad dressings and vegetables.

Description: Herb : Deep Green, Leaf Shape like a heart, Strong fish aroma

Form: fresh, minced, dried, frozen

Usage: it is very popular in home dishes of grilled meats, fish soup dishes. Also, usually eaten raw in herb noodle, salads and fresh home-made fresh spring rolls. Treat stomach aches, indigestion and swellings. Leaves are crushed to a paste to cure insect bites, rashes & itching

la-chanhDescription: A lime leaf look as if two glossy, dark green leaves were joined together end to end, forming a figure-eight pattern.

Form: fresh, dried leaves

Usage: most Tra Que recipes count each double leaf as two separate leaves. Eaten raw in a variety of chicken and meat dishes. Also found on herb plates. Fresh lime leaves are a good substitute for freshness.  Dried leaves are much less flavorful, so use twice as many as the recipe calls for if you’re substituting them for fresh leaves. Used in tea,  mixed with others elements for treatment

tra-que-lot-leafDescription: smoky, slightly beef smell, slightly bitter & hot-like

Form: whole leaves, ground

Usage: leaves are wrapped around small, slender ground beef, duck, chicken rolls, then grilled. Make broth. Also eaten with vegetables & other boiled meats. Antiseptic, breath freshener, cures headaches, toothaches and sometimes used as an antibiotic. Also used to treat rheumatism, indigestion & diarrhea

tra-que-lemon-basilDescription: This has a lemony flavor, and small, pointed, slightly green leaves. This is very typical herb from Tra Que. A refreshing acidity which makes it a wonderful aperitif.

Form: fresh and dried leaves, seeds

Usage: Tra Que cooks toss it into soups, salads, steamed clam and noodle dishes. Fever cure, mixed with others leaves to boiling for bathing or steamed bath, stomach pain, indigestion; catheterization, mouth wash, Lemon basil seeds are very good for relates blood diseases.

tra-que-lemon-grassDescription: grassy, citrus flavor, sweetly and aromas

Form: whole leaves, ground

Usage: stalk & bulbs used fresh or dried.  Crushed and chopped to use as a marinade for grilled beef, stewed chicken and other curries.  Most common base flavoring for the spicy Hoi An Noodle soup and use to marinate beef, chicken, duck, pork, sea foods.

Tea help aid digestion, calming effect relieves tension in nervous system, insect repellent and a plethora of other medicinal uses.

Description: dark green, aromas, slightly steamed pork smell

Form: ground, fresh leaves

Usage: The Tra Que villagers use this to flavor soups and salads. Celery contains vitamin C and several other active compounds that promote health, including phthalides, which may help lower cholesterol, and coumarins, that may be useful in cancer prevention.

Description: Refreshing lemon, cumin, very aromas and a bit bitter, sour, intense, mix of flowers and fresh herbs. Rounded, strong taste.

Form: ground leaves

Usage: Most commonly used to cook in Sour Fish Soup. Rice patty herb comes from a family of many other aquatic ornamental plants that bear the same scientific name.  Scientific names can often be often be used for other similar plants, particularly with the same species.  For the Limnophilia Aromatica plant that is used specifically in Việt cuisine, it should come from a source that is familiar with the Việt culinary variety.  You don’t want to accidentally buy the variety used to decorate fish tanks! Has diuretic properties & used externally to treat insect & snake bites.

tra-que-cilantroDescription: strong cilantro flavor

Form: ground leaves

Usage: usually found on herb plates accompanying Pho and Crispy Crepes (Bánh Xèo). Tea to stimulate appetite, soothes stomach pain, improves digestion

Tra Que Screw PineDescription: These sword-shaped leaves are about two feet long.  Elegance in the nose with smell of rice flowers. Look for plastic bags of folded leaves among the frozen foods in Hoi An markets.

Form:

Usage: green food coloring, enhancing the rice flavor and use for decoration

tra-que-morning-glorryDescription: dark green leaf, crisp with lovely structure, freshness and length. Easy–to-eat

Form: ground leaves

Usage: use to stir fried with garlic, making broth with shrimp, pork, beef, small fishes. Rich in iron and vitamins. It said that 400gr of morning glory equivalence with 100gr of beef and milk in nutrition. Healthy

Description: brightly green , aromatic

Form: ground leaves

Usage: This comes from the same plant that gives us sesame seeds.  Vietnamese use them to cook then wash the hair or as a fresh herb.

tra-que-sweet-basilDescription: sometimes sweet/spicy, anise/licorice scented leaves

Form: ground leaves

Usage: Eaten raw.  Smelling this basil is to be reminded of a piping hot bowl of pho noodle soup.  These lusciously aromatic infused leaves are the most associated with pho and many common herb plates in Vietnamese cuisine. Antibacterial qualities

Tra Que Perilla -ShisoDescription: These leaves are purple on one side and green on the other. Earthy & bold flavored. Also in in the mint family.

Form: ground leaves

Usage: Eaten raw alongside soups, tossed in salads, and grilled dishes. Vietnamese medicine to stimulate body’s immune system. Tooth, couch treatment

tra-que-baby-mustardDescription: bitter, sweetly and tannin

Form: ground leaves

Usage: Rau Dang is most commonly as part of the vegetable platter used in hot pot dishes which are cooked directly on the table (Lậu).  Found on lettuce and herb plates for soups & stews. Dried rau dang leaves are burned & vapors repel mosquitoes!  Fantastic essay by Huynh Van Quoc describes his childhood memories of this bitter herb. Malian cultures use it to treat fever, joint pains, malaria & other inflammations.

Tra Que Penny WortDescription: grassy, aromas, lightly sweet and aromas. It has a juicy mouth-feel and expresses a delicious finish.

Form: ground leaves

Usage: Blended along with sugar to make a refreshing, herbal juice. Purifies blood, relieves arthritis, cures nervous conditions

tra-que-chrysanthemumDescription: strong, bitter and sweet like pork or shrimp meat, chrysanthemum flavor, well structure

Form: ground leaves

Usage: very typical from Tra Que, chopped up and cooked in soups, used in sautes. Vitamin B rich

Tra Que SpearmintDescription: Tastes like…mint!

Form: ground leaves

Usage: Eaten raw. Found on most common herb & salad plates.  Used widely with spring rolls, salads, and almost anything family tradition dictates. Tea treatment for stomach ache, promotes digestion, colds & flu.

Description: very fragrant, floral, slightly spicy. The finish is crisp, with good length and refreshing balanced natural acidity

Form: ground leaves

Usage: stir fried with beef and tossed in various salads, broth.

Tra Que Bok ChoyDescription: a small but elongated head (not round like European cabbage) with plump white stalks and deep green leaves. A member of the brassica family

Form: fresh leaves

Usage: bok choy offers nutritional assets similar to those of other cabbages: It is rich in Vitamin C and contains significant amounts of nitrogen compounds known as indoles, as well as fiber–both of which appear to lower the risk of various forms of cancer. Bok choy is also a good source of folate (folic acid). And with its deep green leaves, bok choy has more beta-carotene than other cabbages, and it also supplies considerably more calcium. The stalks and leaves have quite

Tra Que Baby MustardDescription: full, fresh and lively, with taste of ripe peppery on the finish

Form: ground leaves

Usage: eaten alongside noodle soups or found on lettuce and herb plates to wrap with fried or grilled foods. Aids digestion, mild stimulant & antioxidant

Tra Que Sweet PotatoDescription: grassy, firm tannin and silky in the palate with a long persistent aftertaste

Form: ground leaves

Usage: to make broth with shrimp, pork and beef. Rich in vitamins

tra-que-corianderDescription: good balance on the palate with the taste of ripe black pepper. Harmonious herb character and good length

Form: ground leaves

Usage: Commonly eaten raw in salads and many duck related dishes, especially with boiled Fetus duck eggs.  Also found on most common herb plates. Used to treat indigestion, stomach aches & swelling. Known to have ability to reduce fertility

tra-que-earthy-ginseng-2Description: The taste is elegant and friendly herb with soft fresh and lively with flowery. In the mouth it has a good aromatic with good length and refreshing balanced mineral resources.

Form: ground leaves, fresh

Usage: Eaten raw. Found on most common herb & salad plates.  Used widely with making broth, promotes digestion, calm down and healthy.

tra-que-earthy-ginsengDescription: purple flowers, green leaf, soft fresh, delicate and lively with well structure and balance

Form: ground leaves

Usage: very healthy herb use to make broth with pork, shrimp and beef. Good for health

Tra Que Spring OnionDescription: strong in the nose and pungent. Very tasty with a long finish

Form: ground leaves

Usage: to spice up to many kinds of dishes and also for treatment.

tra-que-galanggalDescription: green leaf and lightly mix color from yellow and white. Elegant flavors, and aromatic, round full –bodied root with a long persistent after taste.

Form: ground, fresh, dried

Usage: to spice up some traditional dishes and mix with others elements or macerated in the rice wine for treatments.

Tra Que TurmericDescription: spice: yellow orange root; similar to ginger root in shape; musky, slightly bitter, creamy and healthy.

Form: ground

Usage: indispensable in curry powders and Indian cooking. Good in salad dressings, eggs and rice dishes.