Also known as Vietnamese coriander, Cambodian mint and laksa Leaf this has to be my favourite Asian herb. Native to peninsular South-East Asia this is a perennial herb, which has striking pointed leaves, lime green in colour with dark inner markings. With purple stems the whole plant evokes a wonderfully strong citrus aroma with a taste to match. Similar to coriander but with a lemon kick it is used widely in the food of Vietnam in particular and its neighbouring countries.
Vietnamese Mint
How to Grow
I have never seen Vietnamese coriander seeds for sale in the UK but young established plants are becoming easier to find. Find a warm sunny position and keep the soil moist at all times, it grows rapidly and needs cutting back to encourage bushier growth as the stems get very long with few leaves if left to its own devices.
How to Cook
As one of its other names suggests this herb is an essential in laksas and other soups particularly the wonderful Vietnamese pho. I love to add it to noodle dishes and warm meat and seafood salads. A great and very simple way of trying Vietnamese coriander is to tear three or four leaves into a bowl and pour over a simple clear chicken stock that has been flavoured with lemongrass, chilli, fish sauce and ginger. Add some noodles and other greens for a delicious filling and nutritious meal.
Rau Ram or Vietnamese Coriander (Persicaria odorata): Rau ram, or phak phai as it is known in Thailand, is an evergreen perennial with tiny white flowers, that is native to South East Asia. The leaves of this plant have a similar, yet milder flavor than cilantro. The more mature plant leaves also have a hint of lemon flavor. Rau rau is used as a condiment and is a basic ingredient in the Vietnamese soup known aspho. Pho is low calorie and nutritious; a typical bowl of the soup contains about 650 calories. Vietnamese coriander is also used in stir fry’s, salads and as a garnish.
An essential oil produced from Persicaria odorata known as kesom oil is being used as a natural food flavoring in the processed foods industry, and is also used in the cosmetics industry.
Culantro/Saw-Leaf Herb/Saw Tooth Coriander/ Mexican Coriander/ False Coriander (Eryngium foetidum): This plant is a perennial herb native to Tropical Latin America and the Caribbean, where it is known as culantro. It has became naturalized in Asia where it is called saw-leaf, because it has long leaves with serrate edges. Culantro is related to cilantro and is often used as a substitute for cilantro, particularly in Thailand, Malaysia and Singapore.
This herb is not as delicate as cilantro so it has added benefits. Unlike cilantro, culantro retains flavor better when it is dried and it can also be frozen. Culantro and or cilantro are used in the preparation ofsofrito, a type of cooked seasoning used in Caribbean cuisine, in particular Puerto Rico. Culantro is known as yuen sai in Cantonese; dhania in Hindi; ngo in Vietnamese and pak chee in Thai.
The Nutritional Value of Cilantro: Cilantro is extremely nutritious and because it contains almost no calories it is often included in diet recipes. Fresh cilantro is far more nutritious than dried and coriander seeds contain more minerals than leaf. Cilantro is an excellent source of vitamin A or beta carotene. It is also a source of vitamin’s B and C. This herb has a high mineral content which includes, potassium, calcium, phosphorus, magnesium and iron. Both Culantro and cilantro contain vitamin A, although culantro is a better source of the vitamin, with 10,460 IU per 100 grams. The same amount of cilantro contains about 7,000 IU.
Cilantro and culantro are both sources of the antioxidant rich phytochemicals, also found in spinach, known as lutein and zeaxathin. Studies have demonstrated that a diet rich in the carotenoids lutein and zeaxanthin can help protect the skin against UVB photo-aging and also skin cancer. Bothphytochemicals have anti-inflammatory and antioxidant properties which are primarily important for eye health, and may help protect against cataracts. Both culantro and cilantro are considered medicinal for diabetics and are used for detoxification.
Vietnamese Mint
How to Grow
I have never seen Vietnamese coriander seeds for sale in the UK but young established plants are becoming easier to find. Find a warm sunny position and keep the soil moist at all times, it grows rapidly and needs cutting back to encourage bushier growth as the stems get very long with few leaves if left to its own devices.
How to Cook
As one of its other names suggests this herb is an essential in laksas and other soups particularly the wonderful Vietnamese pho. I love to add it to noodle dishes and warm meat and seafood salads. A great and very simple way of trying Vietnamese coriander is to tear three or four leaves into a bowl and pour over a simple clear chicken stock that has been flavoured with lemongrass, chilli, fish sauce and ginger. Add some noodles and other greens for a delicious filling and nutritious meal.
Rau Ram or Vietnamese Coriander (Persicaria odorata): Rau ram, or phak phai as it is known in Thailand, is an evergreen perennial with tiny white flowers, that is native to South East Asia. The leaves of this plant have a similar, yet milder flavor than cilantro. The more mature plant leaves also have a hint of lemon flavor. Rau rau is used as a condiment and is a basic ingredient in the Vietnamese soup known aspho. Pho is low calorie and nutritious; a typical bowl of the soup contains about 650 calories. Vietnamese coriander is also used in stir fry’s, salads and as a garnish.
An essential oil produced from Persicaria odorata known as kesom oil is being used as a natural food flavoring in the processed foods industry, and is also used in the cosmetics industry.
Culantro/Saw-Leaf Herb/Saw Tooth Coriander/ Mexican Coriander/ False Coriander (Eryngium foetidum): This plant is a perennial herb native to Tropical Latin America and the Caribbean, where it is known as culantro. It has became naturalized in Asia where it is called saw-leaf, because it has long leaves with serrate edges. Culantro is related to cilantro and is often used as a substitute for cilantro, particularly in Thailand, Malaysia and Singapore.
This herb is not as delicate as cilantro so it has added benefits. Unlike cilantro, culantro retains flavor better when it is dried and it can also be frozen. Culantro and or cilantro are used in the preparation ofsofrito, a type of cooked seasoning used in Caribbean cuisine, in particular Puerto Rico. Culantro is known as yuen sai in Cantonese; dhania in Hindi; ngo in Vietnamese and pak chee in Thai.
The Nutritional Value of Cilantro: Cilantro is extremely nutritious and because it contains almost no calories it is often included in diet recipes. Fresh cilantro is far more nutritious than dried and coriander seeds contain more minerals than leaf. Cilantro is an excellent source of vitamin A or beta carotene. It is also a source of vitamin’s B and C. This herb has a high mineral content which includes, potassium, calcium, phosphorus, magnesium and iron. Both Culantro and cilantro contain vitamin A, although culantro is a better source of the vitamin, with 10,460 IU per 100 grams. The same amount of cilantro contains about 7,000 IU.
Cilantro and culantro are both sources of the antioxidant rich phytochemicals, also found in spinach, known as lutein and zeaxathin. Studies have demonstrated that a diet rich in the carotenoids lutein and zeaxanthin can help protect the skin against UVB photo-aging and also skin cancer. Bothphytochemicals have anti-inflammatory and antioxidant properties which are primarily important for eye health, and may help protect against cataracts. Both culantro and cilantro are considered medicinal for diabetics and are used for detoxification.