Coriander 'Vietnamese'

Used as a fragrant wilted green, I fell in love with this while visiting Sri Lanka last year. It's perfect for stir fries and cooked on its own with ginger and garlic. More
5 plugs 510769-5 £5.95

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10 plugs 510769-10 £9.95

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3 x 9cm plants 510769-3 £8.95

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More Details

Used as a fragrant wilted green, I fell in love with this while visiting Sri Lanka last year. It's perfect for stir fries and cooked on its own with ginger and garlic. It is also delicious eaten raw with loads of other herbs (coriander, mint, thai basil, garlic chives, spring onions) and lettuce with spring rolls and in salads.

Genus Persicaria odorata
Variety Vietnamese
Type Tender Perennial
Common Name Coriander, Cambodian Mint, Laksa Leaf
Border Position Middle
Soil Type Neutral
Scent Scented
Site Full Sun, Part Shade
Moisture Moist but Well-drained, Well-drained
Height 60cm (24in)
Spacing 25cm (10in)
Care Tips It can grow rapidly and needs cutting back to encourage bushier growth as the stems get very long with few leaves if left to its own devices.
Storing Eat fresh, or keep cool and moist in the fridge.
Harvesting July - August
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
  • Sow Under Cover/Plant Indoors
  • Direct Sow/Plant Outdoors
  • Flowers/Harvest
Advice
Beetroot, parsley and green mango salad recipe

A delicious spring salad with an asian twist.

Thai prawn, mango and coconut lettuce parcels recipe

I love this when the weather's warm and sunny, piling the different ingredients on to individual lettuce leaves and then folding the leaves into parcels.

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