“There are 30,000 different herbs in the world and Vietnam grows about half of them,” exclaimed Ms. Vy, as she proceeded to portion out a mass of herbs to accompany our Vietnamese pancakes.

And that’s why, before her cooking class, she had us head out to a herb garden to see how they were grown. I don’t know the name of this herb but I do know it is good for the digestion.
This freshly-picked mixed herb ‘salad’ probably contains mint, Thai basil, coriander leaves and other herbs in a mix peculiar to Vietnam.
 Green onions and garlic chives were added to a number of Vietnamese dishes in our class. Thai Basil with its liquorice flavour is often used together with mint and cilantro. Once picked, store at room temperature; if it gets too cold the leaves turn black.
Watering all those herbs is done with a double watering can method or by hose.
Eating all those herbs must be good for you, this old farmer is almost 100…

This was all part of our Morning Glory Cooking School class with Ms. Vy.