Used as garnish for noodle soups and on salad platters for wrapping around food. The purple variety is more common in Vietnamese food than the green, and appreciated for its complex and subtle flavor. The leaves are fragrant and resemble mint in shape; they’re green on one side and reddish purple on the other. The taste and aroma combine hints of cinnamon, licorice, and anise.
© 2011 All rights reserved. Published by Rowman & Littlefield.