Vietnamese Name: Rau Răm
Common Culinary Name: Vietnamese coriander/cilantro, Vietnamese mint, false mint,
Botanical Family & Name: Polygonaceae, Polygonum (Persecaria) Odoratum
Vegetative Description: This trailing plant has long, slender leaves with a slight dark coloration in the center.
Native Habitat & Ecology: South East Asia
Tasting Note: Coriander like, spicy, musky, and slightly lemony & bitter.
Culinary Uses: Commonly eaten raw in salads and many duck related dishes, especially with boiled Fetus duck eggs (Hột Vịt Lộn). Also found on most common herb plates.
Medicinal Uses: Used to treat indigestion, stomach aches & swelling. Known to have ability to reduce fertility.
Propagation: Water loving plant. Easily roots with cut stem in water.
Other Names: Laksa leaf (Singapore)