Benfits: The top of the stem and the leaves can cool down the body. The roots relieve flatulence. The leaves contain protein, Vitamins B1 and C and beta-carotine. Use: It is eaten fresh or soft-boiled with chilli dips, although some people dislike the scent of the raw leaves. It is more common to mix the leaves in on omelette, or to eat them as on accompaniment to namprik kapi, the shrimp paste dip. In the North it is enjoyed with grilled fish and gaeng kanun on and in the Northeast with gaeng normai.