It's best to cut lemongrass into large pieces that can be easily removed after the dish is cooked. The Japanese use this to flavor soups and salads. Look for plastic bags of folded leaves among the frozen foods in Asian markets. Koreans use them to wrap packets of meat or as a fresh herb. The Japanese mostly use this pungent herb to flavor pickled plums.
Thai basil has purple stems and flowers.
It has broader leaves and a milder flavor than holy basil. They have a pleasant, peppery flavor that tastes a bit like cinnamon. Vietnamese cooks often add them to soups at the last minute. Use them just like ordinary Chinese chives.