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:
• 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.
• 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.
•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.