Polygonum odoratum VIETNAM MINT or VIETNAMESE CORIANDER
plant or cutting with roots 10/15cm.

Vietnamese coriander (Persicaria odorata, syn. Polygonum odoratum, Polygonaceae) is a herb of which the leaves are frequently used in Southeast Asian cooking. Other English names for the herb include Vietnamese mint, Vietnamese cilantro, Cambodian mint and hot mint. The Vietnamese name is rau răm, while in Malaysia and Singapore it is called daun kesom or daun laksa (laksa leaf). In Thailand, it is called pak pai It is not related to the mints, but the general appearance and odor are reminiscent.

Above all, the leaf is identified with Vietnamese cuisine, where it is commonly eaten fresh in salads and in raw spring rolls (goi cuon). Bowls of phở (beef noodles) are also typically garnished with Vietnamese mint. It is also popularly eaten with hột vịt lộn (fertilized duck egg, known as balut in the Philippines)

According to Vietnamese experts, Vietnamese Coriander has a bitter and spicy taste, is nontoxic, and can detoxify food.
They claim that it can be used to treat swellings, acne, indigestion, flatulence, and stomach aches