Persicaria odorata, known as rau răm or Vietnamese coriander, is a herb whose leaves are used in Southeast Asian cooking. Other names for this herb include Vietnamese mint, Vietnamese cilantro, hot mint, laksaleaf, and praew leaf. Vietnamese coriander is not related to the mints, nor is it in the mint familyLamiaceae, but its general appearance and fragrance are reminiscent of them. Persicaria is in the family Polygonaceae, collectively known as "smartweeds" or "pinkweeds".
Food uses
Above all, the leaf is identified with Vietnamese cuisine, where it is commonly eaten fresh in salads and in raw 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. In the cuisine of Cambodia, the leaf is known as chi krasang tomhom and is used in soups, stews, salads, and the Cambodian summer rolls, naem. In Singapore and Malaysia, the shredded leaf is an essential ingredient of laksa, a spicy noodle soup, so much so that the Malay namedaun kesum means "kesum leaf". In Malaysia the leaf is also used for the dishes nasi kerabu and asam pedas. In Laos and certain parts of Thailand, the leaf is eaten with raw beeflarb. In Australia, the plant is being investigated as a source of essential oil.
Characteristics
The Vietnamese coriander is a perennial plant that grows best in tropical and subtropical zones in warm and damp conditions. In advantageous conditions, it can grow up to. 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. In Vietnam, it can be cultivated or found in the wild. It can grow very well outside in summer in nontropical Europe. It prefers full sun and well-drained soil. For colder climate zones, they should be brought inside for the winter and treated as a house plant. For climate zones that have milder winters, they will survive outside, although their growth may slow down. It rarely flowers outside the tropics.
Components
Its oil contains aldehydes such as decanal, and the alcohols dodecanol and decanol. Sesquiterpenes such as α-humulene and β-caryophyllene comprise about 15% of its oil. C-Methylated homoisoflavanones -5,7-dihydroxy-6-methyl-8-methoxy-chroman-4-one, 3--5,7-dihydroxy-6,8-dimethyl-chroman-4-one, 3--5,7-dihydroxy-6,8-dimethyl-chroman-4-one, 3--5,7-dihydroxy-6-methyl-8-methoxy-chroman-4-one and 3- can be found in the rhizomes of P. odoratum.
No scientific studies have measured P. odorata's effects on libido. Traditionally, in Vietnam, the herb is believed to repress sexual urges. A saying in Vietnamese states, "rau răm, giá sống", which refers to the common belief that Vietnamese coriander reducessexual desire, while bean sprouts have the opposite effect. Many Buddhist monks grow coriander in their private gardens and eat it frequently, believing it helps them remain celibate.
