It has tiny, thin green leaves that are elongated, narrow, and oblong in shape, giving it a shrub-like look. When crushed, it has a strong grassy aroma that mellows out to a delicate, herbal, and flowery perfume. It has a nutty, almond-like, rose-like, and somewhat sweet flavor when cooked. This kind can be used to boil, steam, sauté, or fry. It can also be used as a wrap for meats or cooked with sticky rice to create a sweet and nutty flavor. It's high in essential oils, glycosides, and alkaloids, with traces of tannin and isoprene esters thrown in for good measure.