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Vietnamese Coriander Vietnamese Coriander Vietnamese Coriander
Vietnamese Coriander

Vietnamese Coriander

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£20.00
This vigorous herb is widely used in South East Asian dishes and is particularly well known as the ingredient in Laksa. Also known as Vietnamese mint it's Latin name is Persicaria Orodorata and is very different from the common coriander most people are perhaps familiar with. It's a tough perennial herb that can grow on for several years but it should be protected from extreme cold and overwintered either indoors or in a frost free greenhouse.
Current Description
Big, bold and delicious - these peppery bushes will produce masses of fresh leaves for cooking on a sunny windowsill. Very bushy and getting bigger every day, these are looking and tasting fabulous!
60cm+ tall in a 3L Pot
1 x Vietnamese Coriander   + £0.00
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Care Instrictions

These instructions are sent with the plant gift

Looking after your Vietnamese Coriander

Vietnamese coriander (Persicaria Odorata) is a spicy herb used in south-east Asian dishes. Although called “coriander” it is quite different from the coriander you would find in the UK supermarket. The leaves have a fresh peppery flavour and you can use it to add a bit of zing to hot dishes, laksa or soups, or raw in salad.

This is a very easy plant to take care of, as long as it has warmth and light. Its home is in the marshes of Asia, and it will wilt quickly if you let it dry out. So, make sure you water every day in the summer, or stand it in a saucer of water if you have to be away.

It is best grown as a pot plant in the UK because that way you can bring it in for the winter. It is not hardy so does need protection from frost. A sunny windowsill or conservatory is best where it will remain evergreen although won’t grow much. In the spring, however, it will leap back to life putting on lots of tasty new foliage.

Vietnamese coriander is a very vigorous plant, don’t be afraid to harvest it regularly to keep it in shape and if you find it outgrows it’s pot it can be re-potted any time from March to September (i.e. in the growing season).

These are a new introduction to our range of edible plants and we’d love to hear your experiences and perhaps your recipes?

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