Vietnamese Coriander (Persicaria odorata): Another product from our collaboration with chefs, this aromatic perennial, available year-round, boasts a highly interesting flavor profile. This Polygonaceae plant, not a "true" coriander, is highly prized throughout Southeast Asia. Rau Ram is used in salads and soups, and even after long cooking, it retains its distinctive flavor: it resembles coriander, but with a more assertive taste and notes of ginger and citrus, with an unexpected spicy finish.
In this period of climate change that is transforming agriculture and even culinary traditions, we have set ourselves the goal of researching, testing, and offering varieties that are both popular with chefs and easy and profitable for those who grow for sale or for personal use. Vietnamese coriander is vigorous, grows quickly, tolerates low temperatures, and is extremely hardy. As they say: Goat and Cabbage.
In the field: sow at 20°C all year round, treat the seeds with a light stratification by soaking them for about 24 hours before sowing.
If you choose to plant directly on the garden, place it in partial shade and, in case of severe cold below 0°C, cover it with non-woven fabric. It will bloom in late summer, producing highly prized, edible, sun-kissed flowers.
During flowering, prune any branches that have grown from the base of the plant to encourage vegetative growth.
