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Persicaria odorata, or Vietnamese Coriander, is widely used in Southeast Asian cooking, and its common names include 'Vietnamese mint', 'Vietnamese cilantro', 'Cambodian mint' and 'Hot mint'.
Vietnamese coriander is best treated as an annual outdoors in Britain, but it's life can be extended if it is brought indoors when the frosts arrive. This herb grows best in warm and damp conditions, and once established, can grow up to 30 cm.
This is a particularly attractive foliage plant, as the top of its leaf is bright green, with a burgundy-V in its centre, while the leaf's bottom is burgundy red.
The flavour of Vietnamese coriander is very hot and spicy, and is used to add spice to curries and Eastern soups, and is not to be confused with coriander as we know it.