Vietnamese coriander is traditionally an ingredient in Vietnamese cooking. Because it tastes and looks a little like mint it is also sometimes called Vietnamese Mint - although it is no relation. The leaves are bright green, spear shaped, with a distinctive V marking and reddish and jointed at each leaf node.
When it has settled in, it grows fast but it is not hardy and the winter weather will kill it, so to keep it growing all year it needs to be pot grown and brought inside as the nights begin to cool. It will keep making your salads interesting through the winter if you keep it on a sunny kitchen window sill where it will enjoy the warmth and humidity.
Vietnamese Coriander has a strong taste and we recommend using it sparingly. For culinary uses, the juvenile (unmarked) leaves are the best. It is similar in taste to Coriander although stronger, and some find it easier to grow.
It is extremely versatile so try it chopped in salads. It also goes very well with Lemongrass (which we also sell) and you should always think of it in dishes where you use lime or lemon juice. At home some seems to end up in every stir fry.
This is a healthy plant as it is an anti-inflammatory, it helps digestion and it is stuffed with antioxidants. Specifically, it is high in beta-carotene, calcium, iron and vitamin E as well as having over 5% protein.