Persicaria odorata – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Asia-Tropical

Cambodia, Laos, Thailand, Vietnam, Malaysia (Malaya),

Natural Habitat

Edible Uses

Young leaves are used raw or cooked as a flavouring . The aroma is rather similar to coriander, with a hot, peppery but refreshing flavour . Leaves have a coriander-like smell and a spicy, pungent, hot peppery flavour.. A few leaves can be added to a mixed salad, or they can be cooked with rice, vegetables etc . The flavour is destroyed by prolonged cooking . A few young shoots, combined with water dropwort (Oenanthe javanica) are often added when preparing cabbage preserved in brine (like sauerkraut) . Older, more red, leaves are generally considered too peppery to be used . Although relished by the Vietnamese, the flavour of the leaves is not universally admired, though it is liked by some people who do not appreciate the taste of coriander leaves . An oil can be extracted from the plant and is called Kesom oil - used as a flavouring .