Persicaria odorata (Vietnamese coriander) - cultura biologica

Persicaria odorata, commonly known as Vietnamese coriander, Rau ram, or Vietnamese cilantro, is a perennial aromatic plant native to Southeast Asia (Vietnam, Thailand, and Cambodia).

It is a fast-growing plant, forming dense bushes 30-60 cm tall. The leaves are lance-shaped, dark green, with distinct purple spots at the base, and have a strong and characteristic scent of coriander, mint, and lemon. The aroma is much more intense than regular coriander and is highly valued in Asian cuisine.

The flowers are small, white-pink, grouped in thin spikes, appearing in summer and autumn.

Main features:

• Size: 30-60 cm tall
• Aroma: intense, distinctive (coriander + mint + lemon)
• Use: culinary (salads, pho soups, curry, spring rolls, side dishes)
• Flowering period: summer-autumn
• Hardiness: sensitive to frost (grown as an annual or overwintered indoors)

Simple and practical care:

• Light: partial shade or filtered sun (tolerates light shade)
• Soil: rich, moist, well-drained
• Watering: abundant and regular (soil should always remain slightly moist)
• Temperature: warm (optimal 20-30°C), does not tolerate frost below 0°C
• Pruning: regularly cut the tips to encourage branching and maintain intense aroma

Uses:

• Vietnamese and Thai cuisine (essential in pho soup, salads, and meat dishes)
• Herbal teas and infusions
• Traditional medicinal plant (digestion, colds)

An excellent plant for herb gardens, balcony pots, or terraces. It needs humidity and warmth but grows very quickly and offers a unique and strong aroma!

⚠️ Note: For maximum aroma, it is recommended to harvest the leaves on sunny days after the dew has evaporated.

Height including pot: approx. 15-25 cm

The appearance and size of the plant change depending on the season, leaf maturity, pruning, etc.