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Scientific Binomial Name:


Used frequently in Thai cooking.


In general, herbs should be fresh looking, crisp and brightly-colored.


Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.


Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.


Herbs will not ripen further after harvest.

  • Nutritional Information
  • Amount per serving

    Calories :99Calories from Fat :
    Total Fat0.49
    Sodium 6%
    Total Carbohydrate25.31%
    Dietary Fiber0%
    Sugars 0%
    Protein 1.82%
    Vitamin A6%
    Vitamin C2.6%
    Calcium 65 %
    Iron 8.17%

  • Tips & Trivia
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