Persicaria odorata Vietnamese coriander
A vigorous, tender perennial that is native to south east Asia where it is used widely in cooking. The leaves have a unique, hot and spicy taste and are used in curries, stir fries and soups. Produces attractive, dark green, aromatic leaves with dark brown chevron markings and small, white, starry flowers on thin spikes from late summer into autumn. Can be grown outside as an annual and cuttings taken, or the plant can be brought inside before the first frosts and kept as a houseplant. Height 30 cm. Moist, well-drained soil in sun to part shade in a sheltered position.