Vietnamese coriander

Also known as: Asian mint; rau ram; 越南薄荷

P. odorata is a spreading herbaceous perennial 45cm high, rooting at the nodes, with reddish-purplish stems, aromatic, lance-shaped leaves which are green with a dark purple-brown chevron, and spikes of tiny pink flowers in late summer which rarely appear, however, in temperate areas; the leaves are used in south-east Asian cooking, and have a pungent, coriander-like aroma when young, becoming more biting and hot as they age

Scientific classification

Species: Vietnamese coriander (Persicaria odorata)
Genus: Persicaria
Family: Polygonaceae

Information to be completed
Toxicity: Herbs - Culinary
Plant type: 0.5-1 metres
Height: 1-1.5 metres
Spread: Deciduous
Foliage: Clump forming
Habit: Spring · Summer · Autumn · Winter
Season of interest: Full sun
Sunlight: Information to be completed
Ideal temperature

Vietnamese coriander pictures

Distribution of Vietnamese coriander

Distribution map

Information to be completed

Culture

Information to be completed

Toxicity

Information to be completed

Quick identification of Vietnamese coriander

Information to be completed

Vietnamese coriander care guide

Consistently damp soil, tolerates shallow standing water briefly
Watering: Full sun
Sunlight: Information to be completed
Ideal temperature

Watering

Consistently damp soil, tolerates shallow standing water briefly

Fertilizing

General aquatic herb feed every three weeks in warm growth season

Pruning

No pruning required

Propagation

Propagate by seed in autumn or spring; by division in autumn or spring; or by semi-ripe cuttings in summer, which root easily in soil or water

Growing

Grow outside in summer in rich, moisture-retentive but well-drained soil in full sun in a sheltered position, and in a container under glass the rest of the year

More growing and care information →