Lemongrass is a good example of a name that completely sums up the thing being described. The structure of this herb really does resemble grass, and it also has a subtle citrus/lemon scent. The herb is particularly common in Asian cuisine, and it can be used fresh, dried or powdered. Most often the herb is used as part of curries and soups, but it can also be used in other ways, such as with meats.
20. Thai Basil
Many of us are familiar with the common sweet basil, but Thai basil is a good alternative for cooking. Thai basil is much more pungent than its sweet counterpart and it has an anise or licorice component to its flavor. This taste works especially well with Asian dishes, creating a bold flavor that is also mildly spicy.
19. Chinese Flowering Leek
Chinese flowering leeks are very similar to chives that are frequently used as herbs. This type of leek has a garlicky taste along with a relatively crisp texture, and this makes the herb suitable for a wide range of dishes, especially stir-fries. The herb itself does have a particularly strong smell. This isn’t an issue when using it in cooking, as the smell and taste tends to get toned down in the process. However, if you were carrying the leeks anywhere, you might face a few adverse reactions.