This plant is a perennial herb 30-35 cm height with pointed leaves 6-15 cm with a distinctive dark purple marking in the center of the leaves. It grows in tropical and subtropical zones, which are warm and damp areas. In stable condition, they can grow up to 15 to 30 cm.
Vietnamese coriander leaf could be an alternative natural food preservative to control the microbial growth since they contain active compounds (aldehydes and terpenes). These compounds have been proven to have strong antimicrobial activity against spoilage microorganisms.
P. odorata leaves usually used as a flavoring in culinary and it also used as additional flavor and garnish to curries and hot soups. It is commonly used in the local cuisine of Vietnam, Malaysia and Singapore. This herb can be used as a substitute for mint or regular cilantro.
The taste of P. odorata is described as being pungent and spicy, the odor of this plant is similar to coriander with hints of a lemon scent. Volatile compound from essential oil of Persicaria odorata contains aldehyde such as decanal (28%) and dodecanol (44%), as well as the decanol (11%).
Vietnamese Coriander
