Vietnamese coriander

Persicaria odorata

''Persicaria odorata'', known as rau răm or Vietnamese coriander, is a herb whose leaves are used in Southeast Asian cooking. Other names for this herb include Vietnamese mint, Vietnamese cilantro, hot mint, laksa leaf, red mint, and praew leaf.
Vietnamese coriander - Persicaria odorata Native to Vietnam but now grown commercially as a herb for culinary uses.  Australia,Eamw,Eamw images,Fall,Geotagged,Persicaria odorata,Vietnamese coriander

Appearance

The Vietnamese coriander is a perennial plant that grows best in tropical and subtropical zones in warm and damp conditions. In advantageous conditions, it can grow up to 15–30 cm.

The top of its leaf is dark green, with chestnut-colored spots, while the leaf's bottom is burgundy red. The stem is jointed at each leaf. In Vietnam, it can be cultivated or found in the wild.

It can grow very well outside in summer in nontropical Europe. It prefers full sun and well-drained soil. For colder climate zones, they should be brought inside for the winter and treated as a house plant. For climate zones that have milder winters, they will survive outside, although their growth may slow down. It rarely flowers outside the tropics.

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Taxonomy
KingdomPlantae
DivisionAngiosperms
ClassEudicots
OrderCaryophyllales
FamilyPolygonaceae
GenusPersicaria
SpeciesP. odorata
Photographed in
Australia