Live Vietnamese coriander

The scientific name of this herb is Persicaria odorata; it is also known as Vietnamese mint, Cambodian mint or peppermint (not related to mint, but very similar in appearance). It originates from peninsular Southeast Asia and its leaves are always used fresh, usually raw.

The smell of this herb is like that of traditional coriander, but with a lemony note. As its name suggests, it is a key ingredient in Vietnamese cuisine. It is consumed in salads, soups and stews. Thailand, Malaysia and Singapore are other regions where Vietnamese coriander is quite popular.

The plant will grow in a warm, humid climate; care is necessary in winter as it can wilt. It can grow to a height of 15 to 30 cm.

In Europe, it is not so common to grow Vietnamese coriander! However, thanks to the controlled conditions provided by aquaponics, it is possible to obtain it. Would you like to add it to your oriental dishes or experiment with other types of gastronomy?