To describe Vietnamese food would not be complete without the inclusion of herbs. The textures, flavors, scents and overall freshness that these herbs contribute to everyday Vietnamese dishes is what makes the cuisine stand alone. Although herb use in other ethnic cuisines are common, it is Vietnamese cuisine that is usually most noted for its abundant and frequent use of unique & exotic herbs. Eaten generously along side almost every meal, these fresh leaves & stems create a unique & delicious layer of flavor to the already dynamic simplicities of Vietnamese cuisine. Raw herbs are torn, topped, tossed, rolled and/or wrapped into dishes ranging in anything from soups, rice & noodle dishes, sandwiches and spring rolls. A few other herbs are used more for cooking in soups, braises, and grilled dishes. If you are eating a Việt restaurant meal, it is guaranteed that there will be small herb strips elegantly laced in your dish or abundantly adorning the traditional herb & lettuce plate. The overall health benefits, garden jewels and beautiful visual displays of these herbs make them that much more appealing outside of the kitchen and dinner table. Some herbs found in Vietnamese dishes are common to other world cuisines and were readily available in North America long before the Vietnamese migration to America, such as spearmint, basil & dill. For the other more exotic ones, they slowly made their way to America by means that are not always clear. The most common belief by Việt families is that some of the more exclusive Asian herbs were introduced to America when South East Asian Immigrants, including the Vietnamese, fled their home countries and brought them over to The States. Some of these herbs roots and seeds may have also been sent via mail, so over the years home gardens flourished with these plants. Some of the very first Việt herbs sold in Vietnamese grocery stores in Little Saigon back in the early 80’s did, in fact, come from these home gardens. As Vietnamese food evolves in America’s food scene, so does the incorporation of new herbs in more contemporary dishes. As a result of the America’s “New World” influence, these different herbs are not commonly eaten in Việt-Nam, but rather, are gracing more modern Việt dishes. These new herbs create contemporary flair, flavor and excitement to a traditionally humble cuisine. Our obsession with herbs begins in our garden, continues to the kitchen and ends with a happier and healthier belly. We share our all of our trials and tribulations to garden enthusiasts who are interested in growing them for their ornamental beauty & grand displays. For the grazers, we provide our most current knowledge and advice on storage, prep and examples of culinary uses of herbs found in Việt Cuisine in America. There are a plethora of herbs found and used throughout Việt-Nam but not commonly used and found in Việt Grocery stores in America. Those will be added at another time. So for now, may your herb interests heighten your discovery to the world of Vietnamese flavors! ********************************************* 
“Herb” vs. “Spice” vs. “Vegetable?” vs. “Rau Thơm”? 
Our consideration of the following plants may be deemed a non-herb by some. With broad definitions from numerous sources ranging from botanists, herbalists and horticulturists, comparing the similarities and differences between the three tend to overlap. Some may be categorized as a vegetable (greens), but because of their medicinal qualities and how they’re eaten, we consider them all to be worth discussing. One simple and cohesive English definition can be found at: www.wikipedia.com/wiki/herb. For Vietnamese definitions, the term “Rau” is the commonly used term to describe almost all edible leafy vegetation (greens). By use of the word “thơm”, meaning aromatic or fragrant, “Rau thơm” interprets as “Fragrant greens”, meaning “Herbs” in general. For almost every herb, names can vary tremendously depending on the different regions of Việt-Nam. For sake of potential argument, the most common names are listed. More detailed information on any of these herbs can “Googled” with the scientific name and a plethora of scientific and culinary information can be found. ***************************************************** 
Herb Directory 
Basil – Thai/Asian – Húng Quế Vietnamese Herb Name: Rau Quế, Húng Quế Common Culinary Herb Name: Thai Basil (Queenette / Siam Queen / Anise Varieties), Asian Sweet Basil, Purple Basil. Botanical Family & Herb Name: Lamiaceae, Ocimum Spp. Vegetative Description: Stems are purple with small purple/white flowers. Leaves are more narrow and darker than Italian Basil herbs. Native Habitat & Ecology: Tasting Note: sometimes sweet/spicy, anise/licorice scented leaves. Culinary Uses: Eaten raw. Smelling this basil is to be reminded of a piping hot bowl of phở noodle soup. These lusciously aromatic infused leaves are the most associated with phở and many common herb plates in Vietnamese cuisine. Medicinal Uses: Antibacterial qualities Propagation: By seed or from tender cuttings in soil or water. Other Names: Bai horapa (Thai) *****************************************************  Bitter Herb – Rau Đắng Vietnamese Herb Name: Rau Dắng Common Culinary Herb Name: No common culinary name has really been established. We use Bitter Herb (Greens) from the literal translation of the Việt name. Slender Carpetweed is occasionally used in scientific context of Glinus Oppitisifolus. Other references also identify this plant as Bacopa Monnieri (Scrophulariaceae family, Water Hyssop). Both botanical names above fit the descriptions of the plant very well, so there is still uncertainty in it’s correct taxa. With some still limited resources, we will continue to research the true scientific identity of this plant. The above mentioned Bacopa Monieri is used commonly as an herbal pill, whose medicinal qualities have origins from Ayurvedic medicine. But our research shows that Glinus Oppositifolius is also being used as a culinary herb with bitter tasting characteristics. So for now, we identify the plant as that for the time being. If there is anyone out there with some more information to share regarding the scientific identity of this herb, your input is appreciated. Botanical Family & Herb Name: Molluginaceae, Glinus Oppositifolius Vegetative Description: Rau Đắng is small, low sprawling, tender stems and smooth, round leaves. Native Habitat & Ecology: Tropical Africa, Asia & Australia. Common weed found in low lying areas of high water concentration. Tasting Note: Bitter! Culinary Uses: Rau Dang is most commonly as part of the vegetable platter used in hot pot dishes which are cooked directly on the table (Lẩu). Found on lettuce and herb plates for soups & stews. Medicinal Uses: Dried rau đắng leaves are burned & vapors repel mosquitos! Fantastic essay by Huynh Van Quoc describes his childhood memories of this bitter herb. Malian cultures use it to treat fever, joint pains, malaria & other inflammations. Propagation: Very easy from cuttings in water. Other Names: Foo Yip (Cantonese) ***************************************************** 
Chives - (flat leaf) – Hẹ Vietnamese Herb Name: Hẹ Common Culinary Herb Names: Chinese Chives, Chinese Leek Botanical Family & Herb Names: Allium Vegetative Description: Pictured above is the “leaf” type with slender, narrow flat leaves. Base of stalk is tubular, gradually tapering flat. The “flowering” type leaves are round & hollow throughout it’s whole length. Native Habitat & Ecology: Southeast Asia Tasting Note: Mild tastes somewhere between an onion, garlic & leek. Culinary Uses: Cooked in soups, braised dishes, rolled in spring rolls, and chopped as garnish. These fragrant, tender stalks come in many different varieties and are used commonly in many cuisines of the world. Medicinal Uses: Good source of vitamin C and A (carotene) Propagation: Sow from seeds. Once established, the plant can be separated to create more plants. Harvest early when leaves are tender for best flavor. Other Names: Gui Chai (Thai), Gau Choi (Chinese), Ciboulette (French) ***************************************************** 
Cilantro – Ngò Vietnamese Herb Names: Ngò, Rau Mùi Common Culinary Herb Name: Cilantro, Coriander, Chinese Cilantro, Chinese Parsley Botanical Family & Herb Name: Apiaceae, Coriandrum Sativum Vegetative Description: Mature Ngo leaves are broadly lobed and new, tender leaves are slender and feathery. The Ngo stems are exceptionally fragrant and have even better flavor than the leaves. Native Habitat & Ecology: Between southwest Asia to north Africa, but has been found to grow wild in Southern Europe and many parts of South America. Tasting Note: Culinary Uses: Ngo is used as a garnish adorning anything from elegantly plated dishes to being finely chopped and tossed over soups. Ngo Cilantro is used liberally. Also found wrapped in fresh spring rolls and eaten alongside many hand wrapped foods. Medicinal Uses: Propagation: Grown from seed. Other Names: Phak Chii (Thai) ***************************************************** 
Dill – Thì Là Vietnamese Name: Thì Là Common Culinary Name: Dill Botanical Family & Name: Apiaceae, Anthenum Graveolens Vegetative Description: Finely divided, soft delicate, threadlike leaves. Native Habitat & Ecology: Southwest, Central Asia & Europe Tasting Note: Tastes like… dill!! Culinary Uses: Used widely in Northern Vietnam. It is often used to make a dill fish soup (Canh Chua Thì Là). Also chopped up and blended with fish to make a round, fried, flat “patty” that is then cut and eaten cold (Chả Cá Thì Là). Medicinal Uses: Aids indigestion Propagation: By seed. Annual. Other Names: Aneth (French), Aneto (Italian), Dill (German) ***************************************************** 
Elephant Ear Stalks – Bạc Hà Vietnamese Name: Bạc Hà Common Culinary Name: Elephant ear stalks/stems Botanical Family & Name: Araceae, Alocasia Odora Vegetative Description: Large bulbous (with rhizomes) plant with large palm like leaves and thick, spongy stalks. Native Habitat & Ecology: Asia, South America Tasting Note: The thick, spongy stems have a very mild, grassy flavor. Culinary Uses: Stems (petioles) are peeled then cut up to cook in fish soups and some stir-fry. The sponginess texture of the stems absorb the flavors of the soup and adds texture to the dishes. Medicinal Uses: Used medicinally to reduce sputum and the corm of the plant ground up to place in epileptic patients mouth to reduce attacks. Propagation: By seeds, cuttings or rhizome division Other Names: ***************************************************** 
Edible Chrysanthemum – Tần Ô Vietnamese Name: Tần Ô, Rau Cúc, Cải Cúc Common Culinary Name: Edible Chrysanthemum, Garland Chrysanthemum, Chrysanthemum Greens, Chop Suey Greens Botanical Family & Name: Asteraceae, Chrysanthemum Coronarium Vegetative Description: Green, serrated looking leaves look much like the ornamental Chrysanthemum varieties, only broader and leafier. There are also two other varieties: One with round, thick leaves and the other has finely, feathery, serrated leaves with long, stalk like stems (komi shungiku salada in Japanese). Native Habitat & Ecology: All throughout Asia Tasting Note: Strong, bitter Chrysanthemum flavor Culinary Uses: Chopped up and cooked in soups, used in sautes. Medicinal Uses: Vitamin B rich Propagation: Easily cultivated through seeds. Other Names: Shungiku (Japanese), Tong Ho (Chinese) ***************************************************** 
Fish Mint (Herb) – Diếp Cá Vietnamese Names: Diếp Cá, Dấp Cá, Lá Giáp Common Culinary Name: Fish Herb, Việt Fish Mint Common Ornamental Names: Chameleon plant Botanical Family & Name: Saururaceae, Houttuynia Cordata Vegetative Description: Vietnamese edible variety is all green (non-variegated), unlike most ornamental “ex. Chameleon” varieties of the same botanical family. Leaf are slightly heart shaped, with small, white flowers. Native Habitat & Ecology: Japan, Southern China, Southeast Asia Tasting Note: Strong fish aroma. Culinary Uses: Not commonly used in American-Vietnamese restaurant dishes because of the bold fishy flavors. But it is very popular in home dishes of grilled meats, fish soup dishes. Also, usually eaten raw in herb noodle salads and fresh home-made fresh spring rolls. Medicinal Uses: Treat stomach aches, indigestion and swellings. Leaves are crushed to a paste to cure insect bites, rashes & itching Propagation: Cuttings can be soaked in water to encourage root growth, then planted into soil. Spreads like a weed, so best grown in a container first. Other Names: Chameleon plant (ornamental variety) ***************************************************** 
Lemongrass – Sả Vietnamese Name: Sả Common Culinary Name: Lemongrass, citronella grass Botanical Family & Name: Poaceae, Cymbopogon Citratatus Vegetative Description: A long tough grass with sharp edged leaves. Bulb and most of the stalk have a tough fibrous texture. Native Habitat & Ecology: Europe, Asia, Africa, New Zealand & Australia. Tasting Note: Grassy, citrus flavor. Culinary Uses: Stalk & bulbs used fresh or dried. Crushed and chopped to use as a marinade for grilled beef, stewed chicken and other curries. Most common base flavoring for the spicy Huế Noodle soup (Bún Bò Huế). Medicinal Uses: Tea help aid digestion, calming effect relieves tension in nervous system, insect repellent and a plethora of other medicinal uses. Propagation: Easily propagated by planting bulbs into ground or pot. For faster propagation, soak in water to encourage root growth first. Once clumps become established, they can be separated to start more plants. Other Names: Ta-krai (Thailand) ***************************************************** 
Pennywort – Rau Má Vietnamese Name: Rau Má Common Culinary Name: Pennywort Botanical Family & Name: Araliaceae, Hydrodoctyle Asiatica (small) or Centella Javanica (large) Vegetative Description: Rounded, slightly rippled outside leaves. Native Habitat & Ecology: Water loving plant native to warm temperate climates. Native to many tropical countries Tasting Note: Grassy. Culinary Uses: Blended along with sugar to make a refreshing, herbal juice. Medicinal Uses: Purifies blood, relieves arthritis, cures nervous conditions . Propagation: Best cultivated through seeds. Once established, hearty growth. Other Names: Gotu Kola (Indian), Bai Bua Bok (Thai) ***************************************************** 
Peppermint – Húng Cay Vietnamese Name: Húng Cay Common Culinary Name: Peppermint Botanical Family & Name: Lamiaceae, Mentha Piperita Vegetative Description: Simple, slightly toothed leaves, but slightly smoother than Spearmint. Native Habitat & Ecology: Native to central, southern Europe & Asia Tasting Note: A stronger, more bright mint taste than spearmint. Think “mint ice cream” flavor. Culinary Uses: Eaten raw. Found on most common herb & salad plates. Used widely with spring rolls, salads, and almost anything family tradition dictates. Medicinal Uses: Treatment for stomach ache & muscle relaxant. Popular flavoring for gum, toothpaste, ice cream & tea. Propagation: Easily propagated by cuttings in water or soil with quickly spreading root runners. From seed produces a more tender leaf. Other Names: Minze (German), Munt (Dutch) ***************************************************** 
Rice Patty Herb – Ngò Ôm Vietnamese Names: Ngò Ôm, Rau Ôm, Rau Ngổ Common Culinary Name: Rice Patty Herb Botanical Family & Name: Plantaginaceae, Limnophilia Aromatica or Chinensis Vegetative Description: Thin, spongy stems have small fine hairs. Native Habitat & Ecology: South East Asia. Flooded rice fields, swamps, warm watery environments. Tasting Notes: Refreshing lemon, cumin Culinary Uses: Most commonly used to cook in Sour Fish Soup (Canh Chua). Rice patty herb comes from a family of many other aquatic ornamental plants that bear the same scientific name. Scientific names can often be often be used for other similar plants, particularly with the same species. For the Limnophilia Aromatica plant that is used specifically in Việt cuisine, it should come from a source that is familiar with the Việt culinary variety. You don’t want to accidentally buy the variety used to decorate fish tanks! Medicinal Uses: Has diuretic properties & used externally to treat insect & snake bites. Propagation: Very easy from cuttings in water. Loves warm, humid and wet growing conditions to establish well. Other Names: Shui fu wong (Mandarin), Seui Fa (Cantonese) ***************************************************** 
Sawtooth Herb – Ngò Gai Vietnamese Name: Ngò Gai Common Culinary Names: Sawtooth Herb, Mexican/ Wild /Thorny coriander, Culantro Botanical Family & Name: Apiaceae, Eryngium Foetidum Vegetative Description: Long, slender green leaves with serrated edged leaves. Native Habitat & Ecology: Native Mexico, Central & South America Tasting Note: Strong cilantro flavor Culinary Uses: Usually found on herb plates accompanying Phở and Crispy Crepes (Bánh Xèo) Medicinal Uses: Tea to stimulate appetite, soothes stomach pain, improves digestion Propagation: By seed. Other Names: Phak Chii Farang (Thai) ***************************************************** 
Sorrel – Rau Chua Vietnamese Names: Rau Chua, Lá Chua Common Culinary Name: Common Sorrel, French Sorrel Botanical Family & Name: Polygonaceae, Rumex Acetosa(French Sorrel) or Scrutatus (Garden Sorrel) Vegetative Description: Broad long leaves with wavy edge. Native Habitat & Ecology: Tasting Notes: Sour, tart Culinary Uses: The introduction of this herb is relatively new to Việt Cuisine. Families that use it, normally add it to the fresh raw herb plates to be eaten with soups or spring rolls. Those who are not too familiar with it consider often find it too “sour” for their taste. Medicinal Uses: Laxative. Said to be beneficial for scurvy. Propagation: By seed. Other Names: Gonggoora or Ambada Bhadji (Indian) ***************************************************** 
Spearmint – Húng Lũi Vietnamese Names: Húng Lũi Common Culinary Name: Spearmint, Common Mint Botanical Family & Name: Lamiaceae, Mentha Spicata Vegetative Description: Native Habitat: Much of Europe, Mediterranean and Asia Tasting Note: Tastes like… mint! Culinary Uses: Eaten raw. Found on most common herb & salad plates. Used widely with spring rolls, salads, and almost anything family tradition dictates. Medicinal Uses: Tea treatment for stomach ache, promotes digestion, colds & flu. Propagation: Easily propagated by cuttings in water or soil with quickly spreading root runners. From seed produces a more tender leaf. Other Names: Sa-Ra-Nay (Thai) ***************************************************** 
Vietnamese Balm – Kinh Giới Vietnamese Name: Kinh Giới Common Culinary Name: Vietnamese Balm, Vietnamese Lemon Mint Botanical Family & Name: Lamniaceae, Escholzia Ciliata Vegetative Description: Leaves are usually a brilliant green with serrated edges. Native Habitat & Ecology: South East Asia Tasting Note: Lemon scented flavor with a suggestion of mint. Because of it’s lemon flavor, we prefer to call it “Vietnamese Lemon Mint” or “Vietnamese Lemon Balm”. Culinary Uses: Eaten raw in a variety of soups and meat dishes. Also found on herb plates. Medicinal Uses: Used in tea for soothing properties and leaves used in steam baths for better skin. Propagation: Grown from seed or rooting mature stem in water or soil. Other Names: ***************************************************** 
Vietnamese Coriander – Rau Răm Vietnamese Name: Rau Răm Common Culinary Name: Vietnamese coriander/cilantro, Vietnamese mint, false mint, Botanical Family & Name: Polygonaceae, Polygonum (Persecaria) Odoratum Vegetative Description: This trailing plant has long, slender leaves with a slight dark coloration in the center. Native Habitat & Ecology: South East Asia Tasting Note: Coriander like, spicy, musky, and slightly lemony & bitter. Culinary Uses: Commonly eaten raw in salads and many duck related dishes, especially with boiled Fetus duck eggs (Hột Vịt Lộn). Also found on most common herb plates. Medicinal Uses: Used to treat indigestion, stomach aches & swelling. Known to have ability to reduce fertility. Propagation: Water loving plant. Easily roots with cut stem in water. Other Names: Laksa leaf (Singapore) ***************************************************** 
Vietnamese Crab Claw Herb – Rau Càng Cua Vietnamese Names: Rau Càng Cua Common Culinary Name: Vietnamese crab claw herb, salad pepperomia Botanical Family & Name: Pepperomia Pellucida Vegetative Description: Small, crawling plant with shiny, slightly heart shaped leaves. Succulent stems and leaves with long flower spikes. Leaves are slightly heart shaped, tapering to a point at the ends. Native Habitat: Asia Tasting Note: Very fragrant, floral, slightly spicy Culinary Uses: Stir fried with beef and tossed in various salads. Medicinal Uses: Propagation: Easily propagated by cuttings in water or soil with quickly spreading root runners. Other Names: *****************************************************
Vietnamese Perilla – Tía Tô Vietnamese Name: Tía Tô Common Culinary Name: Vietnamese Perilla, Perilla Botanical Family & Name: Lamiaceae, Perilla Frutescens? Vegetative Description: Leaves are green on top, purplish color on the bottom. Broad finely haired leaves with slightly serrated edges. The beautiful contract in colors makes this plant a great display. Native Habitat & Ecology: India & East Asia Tasting Note: Earthy & bold flavored. Also in in the mint family. Culinary Uses: Eaten raw alongside soups, tossed in salads, and grilled dishes. Medicinal Uses: Chinese medicine to stimulate body’s immune system Propagation: Easily propagated using young cuttings in water or soil. From seed produces a more tender leaf, you just have to wait longer. Other Names: Shiso (Japanese Perilla-it is related to but slightly different from most marketed shiso.) ***************************************************** 
Watercress – Xà Lách Son Vietnamese Name: Xà Lách Son Common Culinary Name: Watercress Botanical Family & Name: Brassicaceae, Nasturtium sp. Vegetative Description: Shiny green leaves grow on central stem with terminal leaf being the largest. Leaf edges are slightly wavy. Native Habitat & Ecology: North America, Europe & Central Asia Tasting Note: Grassy, peppery Culinary Uses: Eaten along side noodle soups or found on lettuce and herb plates to wrap with fried or grilled foods. Medicinal Uses: Aids digestion, mild stimulant & antioxidant Propagation: By seed. Loves water environments or very moist soil. Other Names: ***************************************************** 
Wild Betal Leaf – Lá Lốt Vietnamese Name: Lá Lốt Common Culinary Name: Wild Betal Leaf Botanical Family & Name: Piperaceae, Piper Sarmentosum or Betle Vegetative Description: Shiny & slightly heart shaped, bright green leaves. Native Habitat & Ecology: Tasting Note: Smoky, slightly bitter & hot-like Culinary Uses: Leaves are wrapped around small, slender ground beef rolls, then grilled (Bò Lá Lốt). Also eaten with vegetables & other boiled meats. Medicinal Uses: Antiseptic, breath freshener, cures headaches, toothaches and sometimes used as an antibiotic. Also used to treat rheumatism, indigestion & diarrhea Propagation: By cuttings. Other Names: Cha Phloo (Thai) ***************************************************** Vegetation Profile: Rau Muống 
Ipomoea aquatica is a semi-aquatic tropical plant grown as a leaf vegetable. Its precise natural distribution is unknown due to extensive cultivation, with the species found throughout the tropical and subtropical regions of the world. Common names include water spinach, swamp cabbage, water convolvulus, water morning-glory, kangkung (Indonesian, Malay), kangkong (Tagalog), tangkong (Cebuano), kang kung (Sinhalese), pak boong (in Thai: ผักบุ้ง) (Thai), rau muống (Vietnamese), kongxincai (Chinese: 空心菜; pinyin: kōngxīncài; literally “hollow heart vegetable”), home sum choy (Hakka), and ong choy or tung choi (Cantonese pronunciation of 蕹菜, ngônkcôi; pinyin: wéngcài). Ipomoea aquatica grows in water or on moist soil. Its stems are 2-3 m or more long, hollow, allowing them to float, and these root at the nodes. The leaves vary from sagittate (typical) to lanceolate, 5-15 cm long and 2-8 cm broad. The flowers are trumpet-shaped, 3-5 cm diameter, usually white in color. In Vietnam, it once served as a staple vegetable of the poor (known as rau muống). In the south, the stems are julienned into thin strips and eaten with many kinds of noodles, and used as a garnish as well. Over the course of time, Ipomoea aquatica has developed into being an ingredient for many daily vegetable dishes of Vietnamese cuisine as a whole. Rau muống is one of the tastes that remind Vietnamese people of their simple and peaceful rural hometown life.
If Vietnam were to declare an official vegetable, I have no doubt that it would be rau muống. Rau muống is served in homes and restaurants across the country and unlike your average nutritious green, this one has no trace of bitterness.
***************************************************** Storage & Preservation Maximizing Herb Shelf Life & Freshness Cut Stems Under Water! - Wash & rinse herbs. - Take herbs and place stems in bowl of cold water. Using scissors, cut about 1/4” to 1/2” of the stems while they are submerged under the water. Let the stems remain in the water for about 5 minutes to soak up as much water as possible up the stems. 
Storage in Water Once cut, place the herbs in cup of water. Cover herbs soaking in water with a plastic bag. Store in fridge for use throughout the week in cooking. Storage in Paper Towels - Once herbs have soaked in water for at least 5 minutes, wrap in slightly damp paper towels and place in plastic bag. Refrigerate and use when needed. ** This method works great with lettuce heads. Once lettuce is washed and rinsed well, hold ends of lettuce under water in bowl. Use a small knife, make a fresh cut on base of lettuce. Let it soak up water for about 5 minutes. Place in paper towels and store in plastic bag. The lettuce will remain fresh and crisp for about seve days. Use one leaf at a time when needed for meals. ***************************************************** 
Grow & Propagate The rewards of growing edible herbs are gratifying. Not only will you have access to fresh herbs for your dishes, but these beautiful displays in both your house and garden are spectacular. Unfortunately, not all gardens are capable of growing these Việt herbs due to weather limitations. Herbs tend to do best in sunny, warm and mild climates. For those colder areas with a shorter warm season, they can still be cultivated but for a shorter period of time. These herbs can be sown by seed or planted by purchase of the herb plants themselves or through propagation from existing plant stems. The best time to start your garden is during the start of your warm season. Good luck and have fun! http://vietherbs.com/herb-definition/herb-vs-spice-vs-vegetable/ |
Elephant Ear Stalks Bạc Hà
Vietnamese Name: Bạc Hà
Common Culinary Name: Elephant ear stalks/stems
Botanical Family & Name: Araceae, Alocasia Odora
Vegetative Description: Large bulbous (with rhizomes) plant with large palm like leaves and thick, spongy stalks.
Native Habitat & Ecology: Asia, South America
Tasting Note: The thick, spongy stems have a very mild, grassy flavor.
Culinary Uses: Stems (petioles) are peeled then cut up to cook in fish soups and some stir-frys. The sponginess texture of the stems absorb the flavors of the soup and adds texture to the dishes.
Medicinal Uses: Used medicinally to reduce sputum and the corm of the plant ground up to place in epileptic patients mouth to reduce attacks. Propagation: By seeds, cuttings or rhizome division
Other Names:
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