Basil = Bai horapa (sweet basil) = Bai krapow (holy basil) = Bai manglak (hairy or lemon-scented basil) = Indring (Indonesian) = Meboki (Japanese)

Basil is one of the oldest herbs know to man. It is an annual and is believed to have originated in India. Hindus hold it sacred and often plant it around their holy places. In India, however, it is not used in cooking as much as it is in the rest of Asia. In Vietnam, Laos and Cambodia it is an important ingredient, but it is in Thailand that basil is most widely used, and it is the varieties of basil favored by the Thais that you will find most frequently in oriental shops in the West. Horapa (sweet basil) comes closest to the Mediterranean varieties with which we are most familiar, it has shiny green leaves and the stems are sometime purple. Krapow, commonly known as holy basil, is another sweet basil, but with narrower leaves that tend to be dull rather than shiny. The leaves have serrated red or purple edges. Thais also use a lemon-scented basil - sometimes called hairy basil - but this does not travel well and seldom seen outside Thailand. Basil is best used fresh, but freeze-dried leaves are also available from larger supermarkets.

Of the Asian basils, horapa has a faint aniseed flavor, while holy basil is more pungent. Hairy basil has a lemon scent and is slightly peppery.

Sweet basil leaves are added to curries or salads both as an ingredient and also as a garnish. They impart a fresh spicy flavor. Holy basil leaves only release their full flavor when cooked and are therefore frequently used in stir-fries.

Kaffir lime leaf = makroot leaf = makrut lime leaf = magrood leaf =daun jeruk purut (Indonesian) = daun limau purut (Malaysian) = bai makrut (Thai) = Indonesian lime leaves = chanh sac (Vietnamese) = shauk-nu (Burmese)

A kaffir lime leaf look as if two glossy, dark green leaves were joined together end to end, forming a figure-eight pattern.  Most Thai recipes count each double leaf as two separate leaves.  Frozen kaffir lime leaves are a good substitute for fresh.  Dried leaves are much less flavorful, so use twice as many as the recipe calls for if you're substituting them for fresh leaves.

The scented bouquet is unmistakably citrus, and the full lemon flavor is released  when the leaves are torn or shredded.

Kaffir lime leaves are synonymous with Thai cooking, and are also used in Indonesia, Malaysia, Burma and Vietnam. The leaves are torn or finely shredded and used in soups (especially hot and sour soups) and curries. The finely grated rind is sometimes added to fish or chicken dishes.

Shiso (green) = aka shiso (red) = perilla = beefsteak plant =  kkaennip (korean)

This annual herb is grown in China, Korea, Laos and Vietnam and is very well known in Japan, where it is also called oba. The leaves can be green or reddish-purple. When crushed, they release a pungent aroma, similar to that of  mint. Japanese cooks use shiso in tempura and when making umeboshi (pickled plums). In the presence of an acid, the red-leafed variety dyes ginger red.

Laksa leaf = daun kesom = rau ram = Vietnamese mint = water pepper = Vietnamese coriander

Vietnamese sprinkle this herb on their laksa soups. It has a strong, minty, peppery flavor.  It's sold in bunches with lots of pointy leaves on each stem.
 

LLa-lot leaf

These are used as meat wrappers in Vietnam. 
 

Screw pine leaf = screwpine leaf = bai toey = daun pandan = pandan leaf = kewra = rampe leaf

These sword-shaped leaves are flat and about two feet long. They are used for flavor and color in Asian cooking. Before adding to the dish, partly shred and tie in a knot to hold together. Available in dried form but fresh leaves give a more intense flavor. Essence is used to flavor Asian desserts. Look for plastic bags of folded leaves among the frozen foods in Asian markets..