Fishwort. A green leafy plant with a slightly fishy smell used in China, Japan, Korea and South East Asia. The roots may also be used and the plant is also used for medicinal purposes.

Yanang leaf, used as a green colouring agent and as a seasoning or thickener for soups and stews.

Fishwort. A green leafy plant with a slightly fishy smell used in China, Japan, Korea and South East Asia. The roots may also be used and the plant is also used for medicinal purposes.

Chicory, a bitter salad leaf.

Long coriander. Stinkweed. A herb widely used in seasoning and marinating in the Caribbean. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry. It is sometimes used as a substitute for cilantro, but it has a much stronger taste. This name sometimes leads to confusion with coriander.

Fishwort. A green leafy plant with a slightly fishy smell used in China, Japan, Korea and South East Asia. The roots may also be used and the plant is also used for medicinal purposes.

Sapodilla. A fruit which can be round or oval. Its thin skin is slightly rough and the flesh is dull, beige to terra cotta in colour and slightly granular with flat black seeds. Peel the skin away to reveal the apricot-coloured, honey-flavoured flesh. If it is eaten slightly under-ripe it may leave a residue of gum in the mouth. This can be dispelled by eating something fatty or wiping the lips with butter. One variety provides the gum for chewing gum.

Chinese bellfower. A plant of the Campanula family indigenous to South East Asia. In Korea, where the root, either dried or fresh, is often used in salads, gimchi and the like, it is more commonly found with white bells than with the blue bells found elsewhere.