Also known as Vietnamese Coriander, and actually unrelated to mint but similar in growth habit. Attractive plant with burgundy red markings on the green pointed leaves. The aroma is rather similar to coriander, with a hot, peppery but refreshing flavour. It is used in Asian cooking in soups, curries, stews, spring rolls, salads and Laksa. Young shoots are also added along with water celery to fermented cabbage. Also used as a medicinal plant due to its antimicrobial, anti-inflammatory, antioxidant and anticancer compounds. Externally, the crushed leaves can be applied to treat fever, vomiting, and ringworm. Perennial but slightly frost tender. Also tends to run, so good to keep in a pot and provide protection in winter. Flowers in warm areas.
9cm pot. Certified organic plant.