Persicaria odorata Care Guide
Persicaria odorata (Vietnamese coriander, Polygonaceae) is an aromatic Southeast Asian herb used emersed in paludariums; submerged growth shows olive leaves.
Overview
Persicaria odorata is a perennial herb of the knotweed family Polygonaceae, widely known as Vietnamese coriander or rau ram. Despite its common name, it is unrelated to mint or to true coriander; the resemblance is a case of convergent evolution. It is grown chiefly as an aromatic culinary herb and is sometimes kept emersed in paludariums.
Taxonomy
- Family: Polygonaceae
- Genus: Persicaria
- Scientific name: Persicaria odorata
- Common name: Vietnamese Coriander
Habitat
The species is native to Southeast and East Asia, including Cambodia, China, Laos, Malaysia, Myanmar, Thailand, Vietnam, the Ryukyu Islands, Korea and Japan. It thrives in warm, damp tropical and subtropical conditions, typically reaching 15-30 cm in height with a spread up to about 60 cm. Leaves are dark green above with chestnut spots and burgundy-red undersides; stems are jointed at the nodes.
Aquarium and paludarium requirements
- Temperature: 22-28 °C (72-82 °F)
- pH: 6.0-7.5
- GH: 3-14 °dGH
- Lighting: medium
- CO2: not required
- Maximum height: up to about 40 cm
- Placement: background (best grown emersed)
Growth and care
Persicaria odorata is most often cultivated emersed, where its aromatic foliage is at its best. Submerged growth produces pointed, olive-coloured leaves, sometimes with reddish margins. It favours warm, damp conditions consistent with its tropical origin.
Propagation
Propagation is by cuttings; stem sections root readily at the jointed nodes.