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)

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