Vietnamese Coriander (Persicaria minor)

Vietnamese Coriander

Persicaria minor

Its peppery, citrusy leaves bring bright flavor to Southeast Asian dishes. Herbaceous perennial; common names: Vietnamese coriander, rau ram.

Partial sun
2–3/week
Beginner
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Plant Needs

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Sunlight Bright indirect light to partial shade; avoid intense midday direct sun which can scorch tender leaves
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Watering Keep soil consistently moist but not waterlogged; allow top 1 cm of soil to dry slightly between waterings
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Temperature Thrives in warm, humid conditions; protect from temperatures below 10°C to prevent leaf browning and stunted growth
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Characteristics

  • Leaf: Oblong to lanceolate leaves with dark brown chevron markings along midrib; glossy green upper surface
  • Flower: Small, pale pink to white spike-like inflorescences
  • Stem: Slender, creeping to upright stems that root at nodes
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Care Guide

Watering

Keep soil evenly moist; mist foliage regularly to boost ambient humidity

Fertilization

Diluted balanced liquid feed every 2 weeks. Discontinue fertilization during autumn and winter when growth slows

Composted eggshell powder:Grind dried eggshells into fine powder; mix 1 tsp per liter of water for root drench or dust lightly on soil surface to add calcium and improve soil structure
Pruning
  • Pinch back growing tips regularly to encourage bushy, compact growth and prevent legginess
  • Remove yellowing or damaged leaves promptly to maintain plant health and appearance
  • Trim back overgrown stems in early spring to promote fresh, vigorous new growth
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Toxicity

Warning: this plant may be toxic.

Pets & Humans

Pets: ASPCA: Non-toxic to cats

Humans: Non-toxic; edible as a culinary herb

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Garden Uses & Culture

Culture: N/A

Usage: Culinary herb in Vietnamese, Thai, and Malaysian cuisine; used in soups, salads, and spring rolls for its bright, peppery flavor