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Difference between revisions of "Persicaria odorata - Vietnamese Coriander"

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<ref name="chemical composition">[http://gernot-katzers-spice-pages.com/engl/Pers_odo.html "gernats ketzers spice page"]</ref>
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<ref name="chemical composition">[http://gernot-katzers-spice-pages.com/engl/Pers_odo.html "Main constituents"]</ref>
  
 
<ref name="Leaf">[https://web.archive.org/web/20131226161459/http://www.wildflowers-guide.com/39-agrimony.html "wayback machine"]</ref>
 
<ref name="Leaf">[https://web.archive.org/web/20131226161459/http://www.wildflowers-guide.com/39-agrimony.html "wayback machine"]</ref>
  
<ref name="How to plant/cultivate">[http://tropical.theferns.info/viewtropical.php?id=Persicaria+odorata "practical palnts"]</ref>
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<ref name="How to plant/cultivate">[http://tropical.theferns.info/viewtropical.php?id=Persicaria+odorata "Cultivation Details"]</ref>
 
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Revision as of 14:08, 4 May 2018

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Persicaria odorata

Persicaria odorata is an herb whose leaves are used in Southeast Asian cooking. Other English names for the herb include Vietnamese mint, Vietnamese cilantro, Cambodian mint, hot mint, laksa leaf, and praew leaf. Its Vietnamese name is rau răm, while in Indonesia, Malaysia, and Singapore it is called daun kesum, daun kesom, or daun laksa. In Thailand, it is called phak phai and the Hmong word for it is luam laws. In Laos, it is called phak phaew, and in Cambodia chi krasang tomhom or chi pong tea koun. In North-East India, Manipur state uses this as garnishing herb over various cuisines such as Eromba and Singju. Manipuris called it as phak-phai.

Uses

fever, ringworm, vomiting, phagedaena, skin problems, acne, reduce nausea, aid digestion.

Parts Used

Leaves.

Chemical Composition

In the essential oil of Vietnamese coriander, long-chain aldehydes were found, e. g., decanal (28%) and dodecanal (44%), furthermore decanol (11%). Sesquiterpenes (α-humulene, β-caryophyllene) account for about 15% of the essential oil.[1]

Common names

Language Common name
Kannada
Hindi
Malayalam
Tamil
Telugu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit
English Agrimony


Habit

Perennial

Identification

Leaf

Kind Shape Feature
Simple Alternate Foliar Attachment to Stem is Petiolate and Foliar Shape(s) is Ovate.

[2]

Flower

Type Size Color and composition Stamen More information
Bisexual 2-4cm long Pink, Purple, White 5-20 Flower Grouping is Cluster / Inflorescence and Flowering Habit is Polycarpic

Fruit

Type Size Mass Appearance Seeds More information
simple Fruit Type is Indehiscent Dry Fruit (Nut / Nutlet) Mature Fruit Colour(s) [Angiosperms & Gymnosperms] is Brown {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Seeds, Cuttings.

How to plant/cultivate

Succeeds in tropical to warm temperate areas[3]

Commonly seen growing in areas

Terrestrial, Tropical, Sub-Tropical, Monsoonal

Photo Gallery

References

External Links