Celery, kheun chai, Apium graveolens, also called celeriac, turniprooted celery, or Chinese soup celery, has very small stalks (only a few millimeters across) and a very strong flavor.




Coriander, phak chee, ผักชี , Coriandrum sativum, is of the parsley family. The leaves and stems are eaten fresh and used frequently as a garnish. The root and the seeds are ingredients in many dishes. The root is taken from the fresh plant. The seeds, which are roughly spherical, 2-4 cm. in diameter, and range in color from off-white to brown, have a pleasant taste and fragrance. They can be bought in the market. It is better to roast and grind seeds immediately before use than to buy ground coriander seed.

Spring onion, ton hawm, Allium fistulosum, also called green onion or scallion, has leaves that are circular in cross section. These are much used as a garnish. The bases of the plant are frequently served on the side of one-dish meals, such as fried rice, or placed on the salad plate.

Garlic, kra-thiam, กระเทียม , Allium sativum, is used both by the clove and by the entire bulb, The dry papery skin and the central core should be removed from bulbs, Cloves are often crushed by hitting with a spatula or the side of a knife blade and them the skins are picked out, Pickled garlic, kra-thiam dawng, are wonderfully flavorful and can be bought by the bulb or by the jar in the market.


Shallot, hawm lek, หอมเล็ก , or hawm daeng, หอมแดง , Allium ascalonicum, is the zesty small red onion favored in Thai cooking.




Onion, hawm hua yai, หอมหัวใหญ่ , Allium cepa, has light colored bulbs that are larger and milder than those of the shallot.