Scientific name: Persicaria odorata
Common name: Laksa Leaf, Vietnamese Coriander
Persicaria odorata, the Vietnamese coriander, is a herb whose leaves are used in Southeast Asian cooking. Other English names for the herb include Vietnamese mint, Vietnamese cilantro, Cambodian mint, hot mint and laksa leaf.
It is neither related to the mints, nor is it in the mint family Lamiaceae but the general appearance and odour are reminiscent. Persicaria is in the family Polygonaceae, collectively known as smartweeds or pinkweeds. It is a perennial plant that grows best in tropical and subtropical zones in warm and damp conditions. The top of its leaf is dark green, with chestnut-colored spots while the leaf's bottom is burgundy red. The stem is jointed at each leaf. It prefers full sun and well-drained soil. It rarely flowers outside the tropics, but it is the leaves that have strong culinary use.
Above all, the leaf is identified with Vietnamese cuisine, where it is commonly eaten fresh in salads (including chicken salad) and in raw summer rolls (gỏi cuốn), as well as in some soups such as canh chua and bún thang, and stews, such as fish kho tộ. It is also popularly eaten with hột vịt lộn (fertilized duck egg). In Singapore and Malaysia, the shredded leaf is an essential ingredient of laksa, a spicy noodle soup, so much so that the Malay name daun laksa means "laksa leaf."
Reference made from Wikipedia - http://en.wikipedia.org/wiki/Persicaria_odorata
Light: Partial to full sunlight.
Water: Water when soil feels dry to the touch.
Fertiliser: Feed with organic fertiliser once a month.
Pot colour: Terracotta
Pot type: Clay pot with drainage hole
Pot size: Ø19cm x H17cm
Plant size: Vary in sizes