{"id":326,"date":"2022-09-08T12:51:07","date_gmt":"2022-09-08T12:51:07","guid":{"rendered":"https:\/\/survivalfoodplants.com.au\/?post_type=product&p=326"},"modified":"2025-08-03T21:36:49","modified_gmt":"2025-08-03T21:36:49","slug":"vietnamese-mint","status":"publish","type":"product","link":"https:\/\/survivalfoodplants.com.au\/index.php\/product\/vietnamese-mint\/","title":{"rendered":"Vietnamese mint"},"content":{"rendered":"\r\n

Botanical Name:<\/strong>\u00a0Persicaria odorata\u00a0<\/p>\r\n\r\n\r\n\r\n

Some other names:<\/strong>\u00a0Vietnamese coriander, Laksa leaves, Hot mint, Vietnamese cilantro, Rau ram<\/p>\r\n\r\n\r\n\r\n

How to Grow It<\/b><\/h3>\r\n

Vietnamese mint\u00a0is a perennial herb<\/b> with a low, spreading habit, usually reaching about 30\u201350cm tall<\/b>. It has slender stems, lance-shaped leaves with a pretty purple-brown V-marking, and in warm regions it can be almost unstoppable<\/b>.<\/p>\r\n

Climate:<\/b> Loves tropical and subtropical climates<\/b> but will also survive in temperate areas, bouncing back in spring after frost.
Sun:<\/b> Prefers partial shade<\/b>, especially in hot summers (too much sun can make the leaves a bit tough). A spot with morning sun and afternoon shade<\/b> is ideal.
Water:<\/b> Thrives in wet soils<\/b>, boggy spots, or even shallow water. Too much water will make it more vigorous (sometimes invasive).
Planting season:<\/b> Anytime in warm climates; in cooler areas, plant in spring after frost.
Propagation:<\/b> Almost foolproof<\/b> \u2013 just cut a stem, stick it in a glass of water, and wait for roots (or even skip that step and plant it straight into damp soil before rain).<\/p>\r\n

Pot tip:<\/b> If you don\u2019t want it spreading, keep it in a container<\/b>. It makes a lush, attractive pot plant and will thrive in a greenhouse or sunny windowsill.<\/p>\r\n

Maintenance:<\/b> Needs almost no fertiliser<\/b> \u2013 just an occasional splash of compost tea or seaweed solution. Trim it back if it gets leggy; you\u2019ll get lots of new tender shoots in return.<\/p>\r\n

Herbal & Nutrient Value<\/b><\/h3>\r\n

Vietnamese mint isn\u2019t just a flavour powerhouse \u2013 it\u2019s surprisingly nutritious<\/b> too.<\/p>\r\n

    \r\n
  • Nutrients:<\/b> The leaves are rich in protein<\/b> (for a herb!), and contain potassium, calcium, vitamin C<\/b>, and other trace minerals.<\/li>\r\n
  • Herbal actions:<\/b> Traditionally used in Southeast Asian herbal medicine for digestive health<\/b> and to help the body \u201ccool down\u201d in humid climates.<\/li>\r\n
  • Cleansing benefits:<\/b> Often brewed as a tea for stomach upsets<\/b> or mild food poisoning \u2013 villagers in Vietnam swear by a few sprigs after a questionable meal.

    <\/li>\r\n<\/ul>\r\n

    Traditional & Home Remedies<\/strong><\/p>\r\n

    Leaf tea<\/strong> for digestive issues or mild stomach discomfort.
    Crushed leaves<\/strong> applied to minor cuts and insect bites.
    Used in postpartum soups<\/strong> in Southeast Asia to aid recovery.

    <\/p>\r\n

    Using It in the Kitchen<\/b><\/h3>\r\n

    Vietnamese mint divides people \u2013 you either love its coriander-like flavour<\/b> or you don\u2019t. If you hate coriander, this isn\u2019t for you. But if you do? It\u2019s a game-changer<\/b>.<\/p>\r\n

      \r\n
    • Flavour is pungent and peppery<\/b>, like coriander but hotter.<\/li>\r\n
    • Use raw or fresh<\/b> \u2013 cooking it too long will dull the flavour.<\/li>\r\n
    • Perfect for Asian dishes, fresh salads, and soups<\/b> when coriander bolts in the summer heat.<\/li>\r\n<\/ul>\r\n

      Prep tip:<\/b> Remove the stems<\/b> (they can be tough) and just use the leaves.
      Storage:<\/b> Keep stems in a glass of water like a bouquet, or wrap in a damp tea towel in the fridge \u2013 lasts a week easily.<\/p>\r\n

      Simple recipe ideas<\/b><\/p>\r\n

      – Laksa Garnish:<\/b> Toss a handful of leaves on top of steaming laksa or noodle soup just before serving.
      – Fresh Rice Paper Rolls:<\/b> Use instead of (or alongside) coriander for a hot, peppery kick.
      – Vietnamese Herb Salad:<\/b> Mix with mint, basil, and lettuce for a bright, punchy salad.
      – Pho Finisher:<\/b> Add a few leaves to your pho at the table \u2013 they wilt in the steam and add depth.
      – Herb Omelette:<\/b> Scatter finely chopped leaves into an omelette with chilli and garlic for a breakfast wake-up.

      <\/p>\r\n\r\n\r\n\r\n

      \"\"\r\n
      Vietnamese mint – remove the stems before use<\/em><\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

      Other Uses<\/b><\/h3>\r\n
        \r\n
      • Animal fodder:<\/b> Chickens and ducks will peck at the trimmings.<\/li>\r\n
      • Companion planting:<\/b> Its strong scent helps deter pests<\/b> around veggie beds.<\/li>\r\n
      • Decorative value:<\/b> The lush green leaves and purple markings<\/b> make it a surprisingly pretty border or pot plant.

        <\/li>\r\n<\/ul>\r\n

        Why it\u2019s a survival plant:<\/b><\/h3>\r\n

        Vietnamese mint is almost indestructible<\/b>, spreads readily, and offers a year-round coriander alternative<\/b> in warm climates \u2013 something most gardeners dream of. You can eat it fresh every day, and it\u2019ll just keep coming back.<\/p>\r\n","protected":false},"excerpt":{"rendered":"

        Vietnamese mint is super hardy must-have plant for asian food lovers. With its strong coriander-like flavour and love of hot, wet weather, it\u2019s your answer\u00a0for year-round \u201ccoriander\u201d in tropical and subtropical gardens.<\/p>\n","protected":false},"featured_media":193,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":100,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":""},"product_brand":[],"product_cat":[37,42,43,45,46],"product_tag":[],"class_list":{"0":"post-326","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bog-water-plants","7":"product_cat-pot-and-container-plants","8":"product_cat-salad-leaves","9":"product_cat-soups-and-curries","10":"product_cat-stir-fry-plants","12":"first","13":"instock","14":"shipping-taxable","15":"product-type-simple"},"aioseo_notices":[],"jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/product\/326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=326"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/media\/193"}],"wp:attachment":[{"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=326"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/product_brand?post=326"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/product_cat?post=326"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/survivalfoodplants.com.au\/index.php\/wp-json\/wp\/v2\/product_tag?post=326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}