Persicaria odorata, a short-lived perennial plant, is valued for its edible leaves with a flavor reminiscent of coriander. These leaves, both raw and cooked, add a hot, peppery, and refreshing taste to dishes like salads and rice. They are a favorite in Vietnamese cuisine, often used alongside water dropwort for pickling cabbage. While some may find their flavor similar to coriander, others appreciate their unique taste. In addition to culinary uses, the leaves have traditional medicinal applications, acting as a diuretic, stomachic, and antidote against snake bites, among other uses.

25+ fresh seeds