Persicaria odorata
Vietnamese Coriander
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Vietnamese Coriander (Persicaria odorata) - Description
Persicaria odorata, the Vietnamese coriander, is an herb whose leaves are used in Southeast Asian cooking. Other English names for the herb include Vietnamese mint, Vietnamese cilantro, Cambodian mint and hot mint. The Vietnamese name is rau răm, while in Malaysia and Singapore it is called daun kesom or daun laksa (laksa leaf).
Vietnamese Coriander (Persicaria odorata) - Blooming
Small white or pink flowers.
Vietnamese Coriander (Persicaria odorata) - Growth
Annuals, perennaisl, and some subshrubs. Very hearty plants that do well with full sun or partial shade. Can spread quickly and may become weedy. Exhibits nice fall color. The larger perennials work well in a border, or as a groundcover. Smaller species make nice additions to a rock garden.
Vietnamese Coriander (Persicaria odorata) - Planting
Propagate from the seed. Sow in containers in cold frame in spring (for protection and to ensure hardiness). Conduct division in spring or fall.
Vietnamese Coriander (Persicaria odorata) - Pest
Aphids, slugs, and snails.
Vietnamese Coriander (Persicaria odorata) - Interesting facts
Persicaria is found across the globe. All plant parts may aggravate the skin upon contact. Consuming the sap will result in stomach discomfort.
Vietnamese Coriander (Persicaria odorata) - Soil and irrigation
Generally needs regular water except for P. capitata, which needs no irrigation at all. Does best in any soil as long as it's kept moist.
