Difference between revisions of "Persicaria odorata - Vietnamese Coriander"

Revision as of 17:34, 4 July 2018

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

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

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

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

Vishatinduka Taila as root juice extract

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

[chemical_composition-1] "Main constituents"

[Leaf-2] "wayback machine"

[How_to_plant.2Fcultivate-3] "Cultivation Details"

[1]

[2]

[3]

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-{{stub}}
 [[File:Laksa-bush.jpg|thumb|right|''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.
+'''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==