Persicaria odorata
Jekkapedia
Persicaria odorata, Vietnamese Coriander, Rau Ram, Cambodian Mint
Family: Polygonaceae
Genus: Persicaria
Attractive small creamy white flowers which are rarely produced under cultivation and in cold climates. Highly aromatic, narrow, pointed, green leaves with a brown/maroon V-shaped marking near the base. Culinary; the pungent highly flavoured leaves are used in Vietnamese cooking, they are added just before serving.
Characteristics:
• Hardiness: H2 (1 to 5C)
• Type: Evergreen Perennial
• Height: 45cm
• Spread: 45cm
Vietnamese Coriander can be seen at the herb farm in Jekka’s Herbetum and is available to buy as herb plants.
Details
• Aspect: Sun, Partial Shade
• Soil type: Damp Loam, Sand
• pH: Universal pH
• Habit: Upright
• Flowering colour: Cream
• Flowering time: Summer
• Uses: Culinary & Medicinal (Read Jekka’s Guide To Culinary Herbs and Medicinal Herbs for more information)
• Attracts pollinators: No
• Container suitability: Yes
• UK native: No
• Caution: Do not confuse this herb with the inedible Persicaria bistorta
Growing
• Grown from seed: No
• Propagation: Cuttings
• Maintenance: (See Jekka’s Blogs on Early Spring, Late Spring, Summer and Autumn maintenance)
• Harvest: N/A
Available as
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