Coriander (phak chee)
The leaves are often chosen for decoration, with stem and roots for seasoning. Heavily used in Asian kitchens, the Thai kitchen is the only one to use the roots as well.
Maenglak and Horapha are also the same types of basil.
The roots of coriander aren’t used in Asian dishes except Thai dishes.
Galangal is mainly used for plate decoration.
Fresh and young galangals have the same flavor.
Maenglak leaves are sometimes called lemon-scented basil.