Thai Herbs We Grow and Cook With on Our Farm in Trat

A small bowl of fresh Thai herbs turns a plain pot of rice into a real Thai meal. On our farm in Trat, the herbs we cook with are mostly the same ones we grow a few steps from the kitchen door. They survive heat, monsoon rain, our geese, and our occasional neglect, which makes them a good starting list for anyone in tropical Thailand who wants to cook the food Katae grew up with.

The short answer

The Thai herbs we use most often at home are holy basil (กะเพรา, ga prao), Thai basil (โหระพา, ho ra pa), lemongrass (ตะไคร้, ta khrai), kaffir lime leaves (ใบมะกรูด, bai ma kroot), galangal (ข่า, kha), coriander root (รากผักชี, rak pak chee), Thai chilli (พริก, phrik), and sawtooth coriander (ผักชีฝรั่ง, pak chee farang). We grow all of them on the farm, and each one earns its place by being used at least once a week.

How we chose the herbs in this list

We did not start with a plant list. We started by listing the dishes Katae cooks most often, then worked backwards to the herbs those dishes depend on. If a herb survived that test, it earned a bed near the kitchen. If it sat there unused for a month, it got pulled up and replaced by something we actually eat.

That is why our list is short and practical, rather than long and impressive. These are the herbs that feed the wok, not the herb garden.

The eight Thai herbs we always have on the farm

Holy basil (กะเพรา, ga prao or kapow)

Holy basil is the herb that defines pad kra pao, the Thai stir fry you will find at almost every roadside cafe in Thailand. The leaves are narrow, slightly fuzzy, and they bruise easily, so we pick them last when we walk out to the herb bed.

Katae uses the leaves with garlic, chilli, and either minced pork or chicken, served over rice with a fried egg on top. The leaves are never added at the start of cooking. They go in at the very end so they keep their flavour.

Growing note from Perry: holy basil likes full sun and well drained soil. It flowers and goes woody quickly, so we treat it as a cut and come again plant and let some plants self seed. It will not tolerate waterlogged roots during heavy rain.

Thai basil (โหระพา, ho ra pa)

Thai basil is the sweeter, more anise tasting cousin of holy basil. It is the herb Katae reaches for when we make green curry, tom yum, and many of the Thai noodle soups. The stems are purple and the leaves hold their shape better in hot liquids than holy basil does.

We grow a row of it near the lemongrass because both get used in the same dishes. Katae adds whole sprigs, stem and all, to soups and curries, then fishes the stems out before serving.

Growing note: Thai basil is easier to keep alive than holy basil in our experience. It tolerates a bit more shade and handles rain better.

Lemongrass (ตะไคร้, ta khrai)

Lemongrass is the backbone of Thai soups, especially tom yum and tom kha. It also turns up in curry pastes, marinades, and the herbal drinks Katae makes for when the heat gets silly. We have a clump of it near the pond because it likes the slightly damper soil.

We use the lower, paler part of the stalk for cooking and the green tops for tea. When a clump gets too tall and woody, we split it and replant the younger pieces.

Growing note: lemongrass is one of the easiest herbs to grow in Thailand. Plant a fresh stalk from the kitchen in damp soil and it will root. It does not need much attention beyond regular cutting.

Kaffir lime leaves (ใบมะกรูด, bai ma kroot)

Kaffir lime leaves give Thai food its particular citrus note. Without them, tom yum and green curry taste close to right but not quite right. The leaves are dark green, glossy, and have a distinctive double leaf shape.

We have one small kaffir lime tree by the kitchen path. Katae picks a few leaves at a time and tears them by hand before adding them to soups, curries, and the occasional stir fry. We do not eat the leaves. They are there for flavour only.

Growing note: kaffir lime likes sun and good drainage. It grows slowly on our farm but rewards patience with a steady supply of leaves. It also has thorns, so we keep it back from the main paths.

Galangal (ข่า, kha)

Galangal is the rhizome that gives tom kha gai its warm, slightly peppery flavour. It looks like ginger but is paler, firmer, and sharper tasting. We slice or smash it before adding it to soups and curry pastes.

We grow a clump of galangal in a shaded corner of the herb garden. Once established it spreads on its own and we only need to dig up what we need for the kitchen.

Growing note: galangal prefers partial shade and rich soil. It does not like sitting in standing water, but it does not want to dry out either. A spot under a larger shrub works well for us.

Coriander root (รากผักชี, rak pak chee)

This is the part of the coriander plant most visitors never see. Thai cooking uses the roots as the flavour base of many curry pastes. Katae washes them, lightly pounds them, and pounds them with garlic, white peppercorns, and shrimp paste to start a paste from scratch.

We grow coriander mainly for the roots. The leaves and stems are a bonus that go into garnishes and the occasional herb bundle.

Growing note: coriander bolts quickly in Thai heat. We sow a small patch every few weeks so we always have young plants with usable roots.

Thai bird eye chilli (พริกขี้หนู, phrik khi nu)

Thai chilli is the heat source in almost every Thai meal we cook. Katae uses it two ways, sliced thin into dishes at the end of cooking, or pounded into curry pastes at the start. The plants are small and productive.

We have a row of chillies near the kitchen so we can pick a few whenever we cook. They prefer sun and steady moisture. The plants do best with a little mulch around the base to keep the roots cool.

Growing note: Thai bird eye chillies are easy to grow from seed saved from a ripe chilli. They will keep producing for many months if you keep picking.

Sawtooth coriander (ผักชีฝรั่ง, pak chee farang)

Sawtooth coriander is the herb that surprises visitors because it does not taste like the coriander they know. The leaves are long, serrated, and have a stronger, slightly bitter flavour. Katae uses it in larb, Lao style minced meat salads, and some northern Thai dishes.

We grow it in a damp corner near the pond. It does not like full tropical sun and wilts quickly when it gets too hot. We cut it regularly so it produces fresh, tender leaves.

How we use these herbs together

Most of our weeknight meals use two or three of these herbs at the same time. A simple green curry pulls on lemongrass, galangal, kaffir lime leaves, and Thai basil. A tom yum pulls on lemongrass, galangal, kaffir lime leaves, and chilli. A pad kra pao uses holy basil, garlic, and chilli.

Katae’s rule of thumb is that if a dish is missing one of its base herbs, it is worth cooking anyway but it is not the same dish. We treat the herbs as ingredients rather than garnishes.

What we got wrong the first time

When we started the herb garden we planted everything in one rectangular bed close to the kitchen. It looked tidy for about a month. Then the basil bolted, the coriander ran to seed, the lemongrass shaded out the smaller herbs, and the kaffir lime got scorched in the afternoon sun.

We learned three things from that. First, not every Thai herb wants the same conditions. Second, a working herb garden is messier than a garden magazine picture. Third, the herbs we cook with should be planted where we can reach them in a rush, with one hand, while the wok is already hot.

A simple starting layout

If you are starting out in Thailand, a small, practical layout is enough. Put a clump of lemongrass at one end. Behind it, plant a row of Thai basil. In front of the basil, keep a small patch of holy basil. Set a single kaffir lime tree at the corner. Keep coriander and sawtooth coriander in partial shade. Keep chillies in a sunny strip near the kitchen. Tuck galangal into the shadier edge.

You do not need much space. Most of our herbs are within three paces of the back door.

Frequently asked questions

What Thai herbs are essential for beginners?

Holy basil, Thai basil, lemongrass, kaffir lime leaves, galangal, and Thai chilli. With those six you can cook most Thai stir fries, soups, and curries.

Can I grow Thai herbs in pots on a condo balcony in Bangkok?

Yes. Lemongrass, Thai basil, holy basil, kaffir lime, and chillies all grow well in large pots. Use a gritty, well drained mix and water regularly.

What is the difference between Thai basil and holy basil?

Thai basil has a sweeter, anise like flavour and purple stems. Holy basil has a spicier, more peppery flavour and narrow, slightly fuzzy leaves. Holy basil is the traditional herb for pad kra pao.

Do Thai herbs grow well in monsoon season?

Most do, as long as the soil drains well. Galangal and sawtooth coriander prefer slightly drier conditions. Holy basil can rot if the roots sit in water.

Can I dry Thai herbs for later use?

Some, yes. Lemongrass and galangal dry well, with the former making a refreshing tea. Basil leaves do not dry well and lose most of their flavour. We prefer to keep them fresh in the garden.

What makes this article uniquely Thinglish

This list is built from the herbs we actually grow and cook with on our farm in Trat, not from a generic Thai herbs chart. Katae has tested each herb in real Thai cooking, and I have added growing notes from the herb beds and the kitchen path. The Thai script and phonetic spellings come from how Katae and her family say the names at home, and the layout is the one we rebuilt after our first herb bed failed in the rainy season.

If you would like to see these herbs in real Thai dishes, have a look at our Thai street food for beginners guide and our healthy teas to make at home post, which both use herbs from the same beds. For growing context, see our tropical gardening essentials and our notes on growing papaya in Thailand. The Thai bird eye chilli we mention here also has its own dedicated post with more growing notes.

For more on Thai ingredients, the Thai government’s Food Ingredients in Thai Cooking reference and the Thai Health Promotion Foundation’s nutrition pages are useful starting points.

 

 

Thai Herbs We Grow and Cook With on Our Farm in Trat