Polygonum odoratum - Vietnamese Coriander

Polygonum odoratum (Persicaria odorata) is a non-hardy perennial plant, whose leaves emit a strong coriander fragrance. It is a plant with multiple nicknames: Rau Ram, Vietnamese Coriander, Vietnamese Mint... Opt for container cultivation, to be stored in winter. Plant from March to June and from September to November for year-round harvesting.

Polygonum odoratum is also called Vietnamese Coriander as its taste resembles that of coriander, while being more pronounced, with hints of pepper and lemon. It is a trailing perennial plant, reaching a height of 60 cm (24in). Pink floral spikes appear throughout the summer. Its evergreen leaves are narrow and lanceolate, with a V-shaped mark in the middle, purple in colour. This plant has a characteristic coriander smell when crushed.

Polygonum odoratum is frost-sensitive and is preferably cultivated in a container, to be stored in winter. This trailing plant will have a cascading effect in the pot and is well-suited for hanging. Vietnamese coriander thrives in moist environments and will require plenty of water for container cultivation.

In terms of cuisine, Rau Ram leaves can be consumed raw or cooked. They enhance salads or hot dishes and are commonly used in Asian cuisine, particularly Vietnamese cuisine.

Harvesting: it can be done year-round, as needed.

Storage: consume freshly picked leaves to fully enjoy their aroma. For longer storage, you can freeze the leaves.

Gardener's tip: Cultivated in a pot, Vietnamese coriander can be placed in multiple locations: in a veranda, in a greenhouse, on a balcony, on a patio, in the garden, in the vegetable patch… However, make sure to store the pot in winter, as it is frost-sensitive.