Persicaria odorata

Description

Asian mint, Vietnamese coriander, Vietnamese mint, laksa leaf, Vietnamese cilantro, hot mint, Cambodian mint.

Native to the tropical regions of South and East Asia, Vietnamese coriander has both medicinal and culinary uses. Its leaves have a spicy, tangy flavor and are used in Asian dishes, including stir-fries, Vietnamese soups (pho) and spring rolls. USDA zones 9-11. Young leaves are used raw or cooked as a flavoring. Add young leaves to mixed salads or cook (sometimes as a side dish) with rice or vegetables, soups or stews (aroma is destroyed by longer cooking). The leaves are less commonly used as a diuretic, antipyretic, digestive tonic or anti-aphrodisiac. A juice prepared from crushed leaves was once taken as an antidote to treat venomous snake bites. Grow plants in a sheltered spot in sun to partial shade, in rich, fertile soil. Since it is native to tropical regions, it needs to be wintered indoors as soon as the temperatures start to drop in autumn.

Soak the seeds for 24 hours in lukewarm water and then sow them in the substrate to a depth of 1 cm in the substrate. Maintain moderate humidity. It germinates in 6-8 weeks, but it can germinate even after a longer time.