Persicaria odorata
Vietnamese coriander
Common names: Rau Ram, Vietnam coriander
Photo: Joditran · CC BY-SA 4.0 · Source
This description was machine-translated.
Description
Vietnamese coriander (Persicaria odorata) brings a coriander‑like aroma to the balcony without the transplant stress of true coriander. The perennial herb prefers a warm, partially shaded spot and rewards you with lush green, pointed leaves that can be harvested continuously. In Vietnam the plant is a staple in many soups and salads and is valued there for its intense aroma. Because it originates from tropical regions, it does not tolerate frost and requires a protected spot or an indoor winter quarters in our climate. Propagation is easiest via cuttings, as the plant rarely flowers here.
Care instructions
Keep the soil evenly moist; Vietnamese coriander prefers noticeably wetter conditions than classic kitchen herbs and can even tolerate a pot with a saucer full of water. Choose a warm, bright location without harsh midday sun; ideally a partially shaded spot on the balcony or in a container. From mid‑September (week 38) bring the plant indoors, as even light frost permanently damages it. Indoors on the windowsill it overwinter best at room temperature and moderate moisture. Regularly trim the shoot tips to keep the plant bushy and provide fresh harvest for the kitchen.
Soil & site
Soil pH
Soil type
moist, humus-rich, well-drained, nutrient-rich
Feeding
Medium feeder
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