Coriander 'Vietnamese'

Scientific Name: Persicaria odorata

Common Name: Vietnamese coriander, rau răm

Exposure: Full sun to partial shade

Height: 15–30 cm (6–12 inches)

Width: Up to 60 cm (24 inches)

Spacing: 15–20 cm (6–8 inches)

Attracts: Bees and other pollinators

Flavour: Peppery, slightly spicy

Use: Commonly used in Southeast Asian cuisines, especially Vietnamese, for flavouring dishes like salads, soups, and spring rolls

Plant Habit: Perennial herb with spreading, jointed stems

Harvest: Leaves can be harvested once the plant is established; regular harvesting encourages bushier growth

Companion Plants: Suitable for growing alongside other herbs like basil and mint

General Information: Despite its common name, Vietnamese coriander (Persicaria odorata) is not related to true coriander (Coriandrum sativum) and is not a member of the mint family. It is native to Southeast Asia and thrives in warm, humid conditions with ample sunlight. The plant features dark green leaves with reddish undersides and is valued for its distinctive peppery flavour, which is a key component in many traditional dishes. In regions with cooler climates, it is often grown in pots and brought indoors during colder months to maintain its growth.