Vietnamese Coriander (Persicaria odorata)

Vietnamese Coriander

Persicaria odorata

Its pungent, citrusy aroma elevates Southeast Asian dishes. Herbaceous perennial edible herb; common name: Rau Ram.

Partial sun
2–3/week
Beginner
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Plant Needs

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Sunlight Bright indirect light; tolerates partial shade; avoid intense midday direct sun
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Watering Keep soil consistently moist but not waterlogged; reduce frequency in cool months
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Temperature Thrives in 18–25℃; protect from frost and temperatures below 10℃
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Characteristics

  • Leaf: Lance-shaped, glossy green leaves with a burgundy chevron marking along the midrib
  • Stem: Succulent, reddish-green, upright to trailing stems
  • Flower: Tiny, pale pink to white clustered spike inflorescences
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Care Guide

Watering

Maintain even soil moisture; water when top 1 cm of soil dries

Fertilization

Diluted balanced feed every 2 weeks. Avoid over-fertilizing to prevent leaf burn; use low-strength, balanced organic feeds

Composted banana peel tea:Steep fully composted banana peels in water for 24 hours; dilute 1:20 for root drench to support leaf growth
Pruning
  • Pinch back stem tips regularly to encourage bushier growth
  • Remove yellowing or damaged leaves to maintain plant health
  • Harvest outer leaves frequently to promote new foliage production
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Toxicity

Warning: this plant may be toxic.

Pets & Humans

Pets: ASPCA: Non-toxic; no harmful effects on cats

Humans: Edible; safe for human consumption as a culinary herb

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Garden Uses & Culture

Culture: Used in traditional Southeast Asian cuisine for its unique flavor; symbolizes fresh, vibrant cooking

Usage: Culinary herb for soups, salads, and stir-fries; occasional ornamental ground cover