Some leaves are meant to be mixed or use as herbs or part of the ingredients and some others have to be removed when serving or eating. This is because the leaves are thicker and larger. Only the juice is extracted from the leaves while cooking, which produces such strong fragrance and unique flavor. Big leaves are than tied in a knot in order to keep them in shape especially when stirring the gravy or the liquid, like tumeric leaves and pandan leaves. Some other leaves are made to wrap food simply for its distinctive flavor and aroma which is commonly and traditionally used in Malay cooking for example, banana leaves,coconut leaves and pandan leaves.
Every leave is different and leaves behind an interesting flavour.
It is commonly used for salad as well as other western dishes. Chinese Celery or Daun Sop - This typical local herb grows in bunches with small leaves which look like your whole palm. It has long stalks where the upper part can still be used. It has its own flavor and smell. It is commonly used as garnishes in local dishes especially soup and salad.