Persicaria odorata

Perennial

HomePerennialPersicaria odorata

Wet environments.

Family: Polygonaceae
Height: 0.2 m / 1 ft
Sun, Semi-shade
Light, Medium and Heavy Soil
Moist or wet

Plant Rating

Edible Uses: 3 of 5
Medicinal Uses: 2 of 5
Other Uses: 2 of 5

Native Habitat

Vietnamese coriander, Asian mint Persicaria odorata native habitat is Wet environments.

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 .