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Persicaria odorata - Vietnamese Coriander

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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

Parts Used

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

Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Guna

Veerya

Vipaka

Karma

Prabhava

Habit

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 is Brown {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

How to plant/cultivate

Succeeds in tropical to warm temperate areas.[3]

Commonly seen growing in areas

Photo Gallery

References

External Links