Vietnamese Name: Kinh Giới
Common Culinary Name: Vietnamese Balm, Vietnamese Lemon Mint
Botanical Family & Name: Lamniaceae, Elsholtzia ciliata
Vegetative Description: Leaves are usually a brilliant green with serrated edges.
Native Habitat & Ecology: South East Asia
Tasting Note: Lemon scented flavor with a suggestion of mint. Because of it’s lemon flavor, we prefer to call it “Vietnamese Lemon Mint” or “Vietnamese Lemon Balm”.
Culinary Uses: Eaten raw in a variety of soups and meat dishes. Also found on herb plates.
Medicinal Uses: Used in tea for soothing properties and leaves used in steam baths for better skin.
Propagation: Grown from seed or rooting mature stem in water or soil.