Many herbs which we take for granted in western kitchens are unknown in China. Parsley, sage, rosemary and thyme are just strange words in a song to the average cook here. Coriander/cilantro is the only common exception.
Despite being near the border with Vietnam, very few SE Asian herbs make it through either.
In the last year or so, the highly developed food delivery service, both for cooked meals and for ingredients has allowed some retailers to be more adventurous with their offerings and a few surprises are starting to show up.
迷迭香 (mí dié xiāng) or rosemary arrived for the first time yesterday. I have grown it myself in the past and will be attempting to get some of these stalks to root, but in the meantime will be cooking with one of my favourite herbs! Still looking out for the rest of the quartet.
