Khmer Cooking Herbs

A Khmer culinary herb,    ជីប្រហើរ / ជីលីងល័ក្ខ (Ocimum citriodorum). A native to Cambodia.  A perennial in a tropical and subtropical climate. Cold and frost sensitive.  Need well drained soil. Very sensitive to waterlogged soil. Suitable for container or in-grounds planting. Thrive in hot and humid conditions.  Full sun or partially shade. គ្រាប់ជី/seeds

(Ocimum basilicum) commonly called Lettuce-leaf basil. Has large crinkled leaves. It's a pettit and bushy plant. Scented like a crossed between Lemon and Kapoor basil. Light green stems and leave White white flowers born out of a long spikes. 

(Ocimum basilicum) commonly called ជីរ​នាង​វង / ជីរ​ក្រហម / Thai basil, Ocimum Marua. 

(Ocimum gratissimum) commonly called ម្រះព្រៅធំ/ម្រះព្រៅដើម, Vana, Clove Basil, African Tree basil, is a better cold-hardy variety of Holy basil. Seeded itself in April in USDA zone 9a. Vana, is a wild variety grows wild in an undisturbed areas. It has large green leaves and stem, with white blossoms, and it can easily reach 5 feet tall.  Vana tulsi can overwinter indoors in a sunny window and warmth.

ម្រះព្រៅ, Kapoor Tulsi, (Ocimum sanctum/ Ocimum tenuiflorum).  In my experience,  Kapoor Tulsi grows low and bushy.  Leaves and stems are bright green, thick, ovate, and  toothed; with lilac flowers.