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[[File:Laksa-bush.jpg|thumb|right|''Persicaria odorata'']]
'''Persicaria odorata''' is an herb whose leaves are used in Southeast Asian cooking. 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==
{{Uses|feverFever}}, {{Uses|ringwormRingworm}}, {{Uses|vomitingVomiting}}, {{Uses|phagedaena}}, {{Uses|skin Skin problems}}, {{Uses|acneAcne}}, {{Uses|reduce nauseaNausea}}, {{Uses|aid digestionIndigestion}}.
==Parts Used==
===Fruit===
{{Fruit|simpleSimple||Fruit Type is Indehiscent Dry Fruit (Nut / Nutlet)|Mature Fruit Colour(s) [Angiosperms & Gymnosperms] is Brown|}}
===Other features===
==How to plant/cultivate==
Succeeds in tropical to warm temperate areas.<ref name="How to plant/cultivate"/>
==Commonly seen growing in areas==
<references>
<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 Wayback machine"]</ref>
<ref name="How to plant/cultivate">[http://tropical.theferns.info/viewtropical.php?id=Persicaria+odorata "Cultivation Details"]</ref>
</references>
