Herb Info: It is perennial herb. It can be propagated by stem cuttings.
Full Sun: 6 hours of direct sunlight each day.
Partial Sun: 3 to 6 hours of direct sunlight each day.
Lots of watering: Water on average 3 to 4 times each week. Keep the soil moist.
Parts Used: Fresh leaves
Uses: It is used to flavour fish, seafood, poultry and pork. It is commonly used as a garnish on our local delicacy, Laksa. The Vietnamese make a nice salad using chicken and cabbage and flavour it with laksa leaves, chillies and lime juice.
It smells like coriander but with a stronger note of citrus. The taste is also similar to coriander; hot and peppery. This is why it is also known as the Vietnamese Coriander.
When stored in a plastic bag, the laksa leaves can last for 4 to 5 days. It grows best under semi-shade light conditions. It also roots easily if the stems are left in a glass of water for 2 to 3 days.
