Common names: Vietnamese coriander, Korean mint, rau rām, laksa leaf, Vietnamese cilantro, phak phai, praew, hot mint, Cambodian mint, and Vietnamese mint. (syn. Polygonum odoratum)
Vietnamese coriander is a common culinary herb widely used in the cuisine of Southeast Asia. Although commonly called coriander or mint it does not belong to either family but is more closely related to spinach, sorrel, and buckwheat – in the family Polygonaceae.
The flavour of Vietnamese coriander does have some similarities to that of coriander though with more peppery overtones. It adds wonderful flavour to soups and noodle dishes , and can also be used in salads.
In cooler areas plants grow best in full sun with good moisture. In warmer areas of the country such as Hawke’s Bay I find it grows best in dappled shade with good mulch, and protection from heavy frosts. It will naturalize in the right place and provide a more permanent alternative to annual coriander.
- Ht: 30-40 cm
- Sun to light shade
- Not drought tolerant
- Moist free draining soils
- 1.25 litre pot