Mokkie (CC BY-SA 3.0), Wikimedia Commons
Culinary Herbs & Leaves
Vietnamese Coriander
Persicaria odorata
Vietnamese coriander (Persicaria odorata) is an annual herb of eastern Indochina, creeping and rooting at the nodes before turning up to about thirty-five centimetres. Its narrow pointed leaves are almost stalkless, the margins and midribs set with long bristles, and each node is clasped by a short fringed sheath. It grows wild in Vietnam and is widely planted as a flavouring vegetable, in two forms: a purple one raised on dry ground and a white one grown in water. Stems and leaves are cut all year and used fresh. The pale yellow leaf oil, mostly caryophyllene and dodecanal, smells fresh and pleasant, and the taste is sharply pungent.
- Origin:
- Vietnam
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1 varieties
Package type 25 kg BoxMOQ 2 boxes Log in for price 40 × 25 kg (1,000 kg) Log in for price
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