Asian Mint, known scientifically as Persicaria odorata and commonly called Vietnamese coriander or rau ram, is a tender perennial herb native to Southeast Asia that grows 6-18 inches tall in zones 9-11. Its narrow leaves deliver a distinctive coriander-like aroma paired with a spicy, peppery bite that's become essential to Vietnamese, Cambodian, and Lao cuisine. In warm climates, it thrives in consistently moist soil and part shade, though it tolerates full sun with adequate moisture. The plant produces showy flowers from August to September and attracts butterflies to the garden.
12
Partial Sun
Moderate
9-11
18in H x 18in W
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High
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The leaves are intensely aromatic with a clean, peppery character that's sharper and more herbaceous than common mint, making it indispensable in Southeast Asian cooking. It grows as a tender perennial in zones 9-11, reaching a manageable 6-18 inches, and actually prefers boggy, consistently wet soil where other herbs struggle. Butterflies visit its late-summer flowers, and deer leave it alone entirely, so you can tuck it into a damp corner where most herbs would fail.
The leaves are the prized part, harvested fresh and added to Vietnamese pho, fish-based soups, and stir-fried dishes where their spicy, coriander-like flavor cuts through rich broths. They're scattered over fresh salads and spring rolls, and used as a garnish to brighten both hot and cold preparations. In Lao cuisine, the leaves often feature in raw herb plates served alongside grilled fish or meat.
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Start seeds indoors at 65-80 degrees Fahrenheit, as the plant needs warmth to germinate. Transplant seedlings once they develop true leaves and air temperatures consistently stay above 50 degrees Fahrenheit.
Transplant hardened-off seedlings to the garden or containers once all frost danger has passed and soil temperatures are warm. Space plants 6-18 inches apart, allowing room for their mature spread. Choose a spot with part shade and consistently moist soil.
Direct sowing is possible in warm climates (zones 9-11) once soil is warm and frost danger has completely passed.
Harvest leaves individually by pinching them from the stem, or cut entire stems from the top of the plant once it reaches 6-8 inches tall. The plant produces new growth continuously in warm weather, so you can harvest regularly throughout the growing season. Fresh leaves are at their most flavorful when harvested in the morning after dew has dried.
Pinch back growing tips regularly to encourage bushy growth and prevent legginess. Harvest leaves frequently from the top of the plant, which naturally shapes it into a fuller form and extends the productive season.
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“Persicaria odorata originates in Southeast Asia, where it has been cultivated for centuries in Vietnamese, Cambodian, and Lao kitchens. The plant carries at least seven regional names, each reflecting its importance across different culinary traditions: rau ram in Vietnam, daun kesom in Malaysia, phak phai in Thailand, and chi krasang in Laos. This diversity of names speaks to how deeply embedded the herb became in the food cultures of the region, passed down through home gardens and markets rather than commercial seed catalogs.”