Another name for Vietnamese coriander is Persicaria odorata. This herb is also commonly known as Vietnamese mint, Asian mint, rau ram, Laksa leaf, and phak phai. These names reflect its wide usage and popularity in Southeast Asian cuisine.
I have personally grown Vietnamese coriander in my garden, and it has been a delightful addition to my herb collection. Its unique flavor and aroma make it a standout herb in various dishes, particularly those with a Southeast Asian influence.
In terms of its hardiness, Vietnamese coriander is well-suited for regions with mild winters. It can thrive in frost-free areas of Zones 9 to 11, making it a great option for gardeners in these regions. However, in colder climates, it is best to grow this herb as an annual or in a container that can be brought indoors during the colder months.
The leaves of Vietnamese coriander are long and pointed, with a vibrant green color. They have a distinct flavor that combines the freshness of mint with the zing of coriander. This unique taste is what sets it apart from other herbs and makes it a favorite in dishes like Vietnamese pho, laksa soup, and various stir-fries.
One of the advantages of Vietnamese coriander is its ability to withstand heat and humidity. It thrives in tropical and subtropical climates, where it can be grown year-round. In fact, it tends to grow more vigorously during the warmer months, producing abundant foliage that can be harvested for culinary use.
When it comes to cultivation, Vietnamese coriander is relatively easy to grow. It prefers well-drained soil and partial shade, although it can tolerate full sun with adequate moisture. Regular watering is important, as the herb prefers moist conditions. However, it is also important not to overwater, as this can lead to root rot.
Propagation of Vietnamese coriander can be done through seeds or cuttings. If starting from seeds, it is recommended to soak them in water overnight before planting. This helps to improve germination rates. Once the seeds have sprouted, they can be transplanted into pots or directly into the garden.
Vietnamese coriander can also be propagated from stem cuttings. Simply take a stem from a mature plant, remove the lower leaves, and place it in a glass of water or directly into moist soil. Within a few weeks, roots should develop, and the cutting can be transplanted into its permanent location.
In terms of maintenance, Vietnamese coriander benefits from regular pruning to encourage bushier growth. Pinching off the tips of the stems will help promote branching and prevent the herb from becoming leggy. Additionally, removing any yellow or wilted leaves will help maintain the plant’s health and appearance.
Vietnamese coriander, also known as Persicaria odorata, is a versatile herb that goes by various names such as Vietnamese mint, Asian mint, rau ram, Laksa leaf, and phak phai. It is a popular ingredient in Southeast Asian cuisine and can be grown in frost-free areas of Zones 9 to 11. Its unique flavor and aroma make it a standout herb, and it is relatively easy to cultivate, making it a great addition to any herb garden or culinary repertoire.
