Vietnamese Coriander starter plant. Rau ram, Vietnamese Cilantro, Cambodian mint. Persicaria odorata. A great heat tenant Cilantro alternative. Easy to grow. Zones 9-11

🌿 Vietnamese Coriander – Persicaria odorata Overview

Vietnamese Coriander (Persicaria odorata) is a fast-growing aromatic herb treasured throughout Southeast Asian cuisine for its distinctive fresh, spicy flavor. Also known as Vietnamese Cilantro, Rau Răm, or Vietnamese Mint, its flavor is often described as cilantro-like with peppery, citrusy, and slightly minty notes. Unlike traditional cilantro, it loves warm weather and doesn't bolt nearly as quickly in summer heat.

✨ Appearance

• Long, narrow, pointed green leaves
• Many leaves develop a distinctive dark burgundy or purple marking near the center
• Smooth, slightly glossy foliage
• Spreading to trailing growth habit
• Stems readily branch and root as the plant grows
• Can quickly develop into a lush, full herb plant under warm conditions
• Primarily grown for its flavorful foliage

☀️ Light

• Prefers bright light
• Indoors, provide a bright window or strong grow light
• Outdoors, grows well in partial sun to bright filtered light
• Gentle morning sun is ideal
• Can tolerate more sun when provided with adequate moisture
• Very intense afternoon sun combined with dry soil may cause wilting or scorched foliage

💧 Water

• Prefers consistently moist soil
• Water when the soil surface begins to dry
• Does not like becoming completely dry for extended periods
• Container-grown plants may require frequent watering during hot weather
• Water thoroughly while still allowing excess moisture to drain

⚠️ Watering Warning
Vietnamese Coriander is not a plant that wants to dry out completely between waterings. It naturally appreciates more moisture than many typical houseplants. Don't water strictly by the calendar—check the soil and water when the surface begins to dry. Aim for consistently moist soil without leaving the roots stagnant in sour, poorly aerated conditions.

🌡️ Temperature & Humidity

• Loves warm, humid conditions
• Ideal temperature: approximately 65–90°F
• Thrives during warm summer weather
• Appreciates moderate to high humidity
• Sensitive to cold temperatures
• Not frost tolerant
• Bring container plants indoors well before freezing temperatures arrive

🌱 Soil

• Prefers rich, moisture-retentive soil
  • Quality potting soil or coco coir
  • Compost or other organic matter
  • Perlite may be added to maintain aeration
• Unlike many drought-tolerant herbs, it appreciates soil that retains some moisture
• Containers should still provide drainage

🌿 Growth & Care

• Fast-growing under warm, moist conditions
• Regular harvesting encourages branching and fuller growth
• Pinch growing tips to prevent long, sparse stems
• Easily propagated from stem cuttings
• Cuttings root readily in water or moist growing medium
• Fertilize lightly during active growth
• Can be grown outdoors during warm weather and brought indoors for winter
• Harvest younger leaves and tender stems as needed for cooking

🐾 Pet Safety

• Reliable pet-specific safety information for Persicaria odorata is limited
• Because culinary safety for humans doesn't automatically mean a plant is safe for cats or dogs, it's best to keep it away from pets that regularly chew plants

💚 Why Plant Lovers Love It

• Delicious edible foliage
• Wonderful cilantro-like flavor with a spicy twist
• Handles summer heat much better than traditional cilantro
• Fast-growing and easy to harvest
• Extremely easy to propagate
• Attractive enough to grow alongside ornamental plants
• Perfect for anyone who's tried growing regular cilantro in July and watched it immediately decide, "Welp, time to flower and die." 😂🌿

Plant Nerd Note: Despite names like Vietnamese Coriander, Vietnamese Cilantro, and Vietnamese Mint, this plant is neither true cilantro (Coriandrum sativum) nor a true mint (Mentha). Its scientific name is Persicaria odorata, and Rau Răm is its Vietnamese name. It's part of the Polygonaceae family—the same broader plant family that includes knotweeds, sorrel, and buckwheat.