Vietnamese coriander

Vietnamese coriander

Vietnamese coriander 2

Vietnamese Coriander

Fern like leaves with clusters of white flowers. The leaves make a medicinal tea. Crushed the leaves can be used to stop bleeding of minor wounds.

Ground cover. H:30cm W:spread. 12cm,17cm.



In the garden:

Growth Characteristics:
• Perennial, Frost tolerant.

• ±30cm; Spread: Indefinite.

• Full sun; Well drained, composted soil.
• Best grown in a Container or Hanging Basket, to limit the spread.
• Keep trimming the plant to encourage new growth and to prevent the older stems from becoming woody.

• Pick fresh leaves throughout the year.
• Leaves can be dried and it retains the flavour.


Culinary use:

• A lovely coriander taste with a clear citrus note; refreshing with a hot, biting, peppery aftertaste.
• It was taken by Vietnamese emigrants to France in the 1950s and the US in the 1970s, where it now has an enthusiastic and growing following.

 Parts used :
• Fresh or dried young leaves.

Uses :
•It withstands cooking better than coriander and will impart a subtle flavour to cooked dishes if added part way through the cooking.
• Added to Salads, Bean sprouts, Red and Green peppers, Eggs, Curries, Stir-fries, Soups, Pasta, Coconut milk.
• Meat dishes, Fish, Seafood, Poultry and Pork.
• Asian and Vietnamese Cuisine.
• Make a Chicken and Cabbage salad, flavoured with Vietnamese Coriander, chillies and Lime juice.

Combines well with :
• Chillies, Garlic, Ginger, Lemon grass, Salad Herb.


Health benefits:

Vietnamese Coriander may be beneficial in the following cases:
Digestive system Added to food it will assist and improve digestion.