Khmer Cooking Herbs

(Mentha Gracilis) a hybrid mint  commonly known as ជីរអង្កាមដើម, Húng cay, Gingermint. It is a naturally occurring sterile hybrid of (M. Arvensis and M. Spicata). It is a well-love herb among the Southeast Asians communities, in an herb platter, Salad, Khmer sauce/salsa,  and in a variety of soup dishes as garnish. Leaves is elongated and is a much more delicate than other mint variety. It is only sold at Asian specialty  markets. My very own hybrid. 

(Plectranthus Amboinicus) Also know as  Mexican/Cuban oregano, or Spanish Thyme, or in Khmer, ជីរត្រចៀកជ្រូក, or ជីកំប៉ុង.  The difference between the Khmer mint and  the "Mexican/Cuban Oregano", do you see the differences between them? Just wanted to share pictures of a side-by-side comparison of the two culinary herbs with much confusion on its ID found on the internet.  Our Khmer old world/traditional and what is grown in a old world/traditional  Mexican kitchen garden by the cooks themselves. A Khmer mint and a "Mexican/Cuban Oregano" side-by-side.  What we Khmers known it as "ជីរត្រចៀកជ្រូក", Khmer Mint  (Plectranthus Amboinicus) is the one with bigger leaves,  sharp toothed margin with pointed tip is native to and traditionally grown in Cambodia.  With the least pungent, a more softer and sweeter aromatic scent. Leaves are more plump and stiff, succulent and crisp,  and feel a bit on the rough side.  Vick plant, (Plectranthus tomentosa) is one with