Vietnamese coriander or Vietnamese mint, is an herbaceous tender perennial whose leaves are used extensively in Vietnamese cooking to flavor soups, stews, and salads. Leaves have a coriander-like smell and a spicy, pungent, hot peppery flavor. Additional common names for this plant include rau ram, Laska leaf, Cambodian mint, daun kesom, phak phai and chi krasang tomhom. Leaf undersides are tinged with burgundy-red. White flowers bloom in late summer, but bloom infrequently in cool climates. Young leaves are used raw or cooked as a flavoring. Add young leaves to mixed salads or cook (sometimes as a late addition) with rice or vegetables, soups or stews (flavoring is destroyed by prolonged cooking).
Plants prefer boggy soils including ones with some standing water. Best in part shade, but tolerates full sun as long as ample soil moisture and good air circulation are present.
- Full Sun
- Partial Sun
- Partial Shade
Bushy, mounded habit.
Green leaves with chestnut-hued markings.
White flowers bloom late summer.
- Tolerant of Wet Locations
- Container Use
- Cut/Dried Flower