“Ajwain” Leaf

This is another botanical mix-up. These big, fleshy, thyme-flavored leaves with scalloped edges belong to a botanically unrelated plant, Coleus or Plectranthus amboini-cus, sometimes known as Cuban oregano, an easy grower in warm climates or seasons. “Ajwain” leaves are perfect for batter-frying and cooking as a vegetable. Several cultures use them as a remedy for chest troubles, especially coughs. Look for them at Southeast Asian or Latin American groceries or farmers’ market stalls, or try to grow some yourself. Plants root easily from cuttings.