Coriander Vietnamese is an herb that we love or hate. And for those who love it, like me, growing up can be a challenge. It prefers cool spring and fall temperatures and a constant supply of humidity. If the weather gets hot for a few days, neglect watering or, God forbid, do not look at the plants properly, they will stop producing leaves and flowers directly. This is where Vietnamese Coriander comes in – it tastes similar to Coriander but is incredibly easy to grow!
Information about Vietnamese Coriander
Vietnamese Coriander (Persicaria ) belongs to the knotweed family and is also known as Vietnamese mint or Rau Ram. It is a delicate perennial that grows from late spring to early fall. The frost will succumb to the frost at some point, but you can bring the plants inside and place them on a sunny windowsill for the winter harvest.
In shape and appearance, the foliage of this Asian favorite is very different from that of coriander. The pointed leaves are narrow with burgundy marks. It is usually purchased as a seedling and planted in a container, preferably a large pot, as it grows quickly. Give it full sun and not on the water! Also, avoid over-fertilization. Too much fertilizer creates a lot of growth, but less flavor.
Usages of Coriander Vietnamese
The leaves of these aromatic herbs are best used when fresh. Young leaves are tender and have more flavor. To promote fresh, dense growth, pinch the tip of each shoot when planting or regularly during harvest.
We love to cut the Coriander Vietnamese leaves into small strips and add them to fresh spring rolls, green salads, chicken and potato salads, Asian-inspired soups, noodles, and curries.