The United States’ population is diverse, made up of immigrants from all over the world, but the vegetables and herbs sold in typical American grocery stores are not. Sure, in recent years, it’s become more common to find a limp section of daikon or a dried-up bunch of lemon grass in the produce section of a chain supermarket.

But if you’re looking for the dark-green stalks of gai lan (Chinese broccoli) you ate stir-fried with garlic at your neighborhood Chinese restaurant, or fragrant branches of Thai basil you tore apart to garnish a bowl of pho, you’re probably out of

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