Coriander ‘Vietnamese’ (Persicaria odoratum)

Description

A pretty little plant in the knotweed family – Polygonum – it is often used in Vietnam interchangeably with peppermint. The dark green, maroon- blotched leaves with their burgundy underside are used fresh; the leaves have the best flavor when they are young. Vietnamese Cilantro can be used in place of Cilantro or Mint in most Vietnamese recipes. The plant may be cut back to the ground at any time during the growing season to produce more fresh young leaves.  If after cutting back, the plant seems to be slow on the rebound, it probably needs to repotted or divided. Grows to 6″ and likes full to partial sun.

A pretty little plant in the knotweed family – Polygonum – it is often used in Vietnam interchangeably with peppermint. The dark green, maroon- blotched leaves with their burgundy underside are used fresh; the leaves have the best flavor when they are young. Vietnamese Cilantro can be used in place of Cilantro or Mint in most Vietnamese recipes. The plant may be cut back to the ground at any time during the growing season to produce more fresh young leaves.  If after cutting back, the plant seems to be slow on the rebound, it probably needs to repotted or divided. Grows to 6″ and likes full to partial sun.

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