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
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