Herb & Spice Companion

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HERB & SPICE COMPANION

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RAU RĂM

Polygonum odoratum

Other common name: Vietnamese

mint

Flavors: cilantro-like but milder,

spicy, peppery, with mint and

citrus

Often compared and used interchangeably with cilantro, this Vietnamese herb has a

spice all its own. Its nicknames include Vietnamese mint and Vietnamese coriander,

but rau ram is related to neither mint nor

coriander. It is, however, related to the

sour-citrus herb sorrel (see page 138).

In Malaysia, the herb is known as

“laksa leaf,” for its significance in the

traditional spicy noodle soup called

laksa. Rau ram handles heat better than

cilantro, so it can be added to dishes ear-

lier in the cooking process to offer sub-

tler flavor.

In the Garden

Rau ram spreads, a perennial, easily and quickly in its ideal tropical climate. It grows

successfully in containers and should be brought indoors in cold or very hot weather.

Choose a pot large enough for its mature size—it’ll stop growing fresh leaves in a

too-small pot. Rau ram is a great substitute for short-lived cilantro in the garden.

Size: Up to 1 foot tall

Container: Transplant to larger containers as it grows throughout the season

Light: Partial shade

Soil: Constantly moist, rich, well drained

Plant: Cuttings or seeds. Cuttings placed in water for a few days will root and trans-

plant easily.

Water: Regularly and thoroughly, to keep soil consistently moist

HEALTH BENEFITS

Rau ram is believed to aid in

digestion, where it can prevent gas,

soothe stomach cramps, and relieve

diarrhea. It also offers antibacterial,

anti-inflammatory, and astringent

properties, which can be used

topically to ease troubled skin.

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