Persicaria odorata – Vietnamese coriander:
This groundcover growing about 30cm high and with an indefinite width is mainly used as a culinary herb but does have some medicinal uses. This herb prefers a well-drained, composted soil, and a sunny spot. The leaves are lovely, glossy and green with an unusual brown-reddish pattern in each. The leaves can be used fresh or dried in food and is mainly used for Asian and Vietnamese cooking. The taste is described as a lovely coriander taste with a citrus note and a hot, peppery aftertaste. Unlike normal coriander, this herb can withstand cooking a little better and doesn’t need to be added right at the end of cooking. This is a great herb to add to salads, eggs, curries, stir fries, soups, pastas, meat dishes, fish, seafood, poultry and pork. Medicinally this herb is used crushed to stop bleeding of minor wounds and as a tea to aid and improve digestion.