Persicaria odorata seeds grow into the Vietnamese coriander or Rau Ram — a perennial herb native to the wet tropical biome of tropical Asia, from Vietnam and Cambodia through South-East Asia, now widely cultivated and naturalised across tropical Asia and beyond. The epithet odorata means 'fragrant'. One of the most important culinary herbs of South-East Asian cuisine — particularly essential in Vietnamese, Cambodian, Malaysian and Singaporean cooking, where it is used fresh in salads, soups, laksa and many other dishes. Has a distinctive, peppery coriander-like flavour. An easy-to-grow, prolific herb for warm climates. Family Polygonaceae.Full sun to partial shade; moist, well-drained soils; warm tropical to subtropical conditions. An important SE Asian culinary herb. 'Odorata' = fragrant; Rau Ram / Vietnamese coriander; essential in Vietnamese, Cambodian, Malaysian cuisine Peppery coriander-like flavour; fresh in salads, soups, laksa; widely cultivated SE Asia; tropical herb Tropical Asia (Vietnam, Cambodia, SE Asia) — wet tropical biome; widely cultivated Genus Persicaria ~100 species; Family Polygonaceae Full sun to partial shade; moist soils; warm tropical; culinary herb; Family Polygonaceae Persicaria odorata is Vietnamese coriander (Rau Ram) — one of South-East Asia's most versatile and characteristic culinary herbs, its peppery, coriander-like flavour indispensable in Vietnamese, Cambodian and Malaysian cooking and increasingly available in warm-climate gardens worldwide as interest in South-East Asian cuisine grows. IMPORTANT: Pictures show the adult plant, which is not for sale. The offer is only for seeds.
