Laksa Plant



This cosmopolitan genus of annuals, perennials, and deciduous, shrubby climbers numbers about 150 species, mainly distributed in temperate regions. Many are weeds and often invasive as garden plants. The wild bistort, Persicaria bistorta, is grown in herb gardens, but its variants are much better for borders and groundcovers, making a better show of color. Persicaria bistorta was once known as 'serpentaria', because of its contorted, snake-like rhizomes. A number of other species are used medicinally, including P aviculare (knotgrass), an astringent, diuretic herb traditionally used in both Western and Chinese herbal medicine to expel intestinal parasites and control diarrhea, bleeding and discharges. Research has shown that it is an effective remedy for bacillary dysentery. Persicaria hydropiper (smartweed, water pepper) is also used medicinally, mainly for failure to menstruate. Similar in appearance to P. hydropiper is the tender, moisture-loving, P. odorata, used as a medicinal and culinary herb in SE Asia. The young leaves have a pungent cilantro-like aroma and develop a biting hot tastes as they age. Very similar in aroma and appearance to P. odorata, is the smaller-leafted P. minus (kesum), which is used in Malaysian cuisine to give a cilantro-like flavor to dishes such as laksa. It is also used medicinally for indigestion, and after childbirth. The essential oil is rich in aldehydes, which have potential in commercial food flavoring and perfumery.

Sprawling perennial, rooting at nodes, with jointed stems, and lanceolate leaves, to 5-10cm (2-4in) long, often with a dark maroon, heart-shaped patch near the center of the blade. Tiny pink flowers are produced in spikes.


Common Name:
Laksa Plant
Other Names:
Asian mint, Hot Mint, Laksa Leaves, rau râm, Vietnamese Cilantro
Botanical Name:
Persicaria odorata syn. Polygonum odoratum
Genus:
Persicaria
Family:
Polygonaceae
Location:
SE Asia
Cultivation:
Rich, moist soil in sun or partial shade.
Propagation:
By seed sown in autumn or spring; by division in autumn or spring; by semi-ripe cuttings in summer, which root easily in soil or water.
Harvest:
Rhizomes are lifted in autumn and dried for decoctions, infusions, liquid extracts, powders, and tinctures. Young leaves are picked as required and used fresh.
Height:
45cm (18in)
:Width
1.2m (4ft)
Hardiness:
Min. 7°C (45°F)
Parts Used:
Leaves
Properties:
A strongly aromatic herb that aid digestion and has anaphordisiac effects.
Medicinal Uses:
Internally to improve digestion and depress sexual appetite. Externally for ringworm.
Culinary Uses:
Cilantro-flavored young leaves are added to salads, meat dishes, (especially fowl), duck, eggs, and the sauerkraut-like du´a cân in Vietnamese cuisine.
Bibliography:
Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg 309