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vietnamese mint, rau ram

Vietnamese mint, Rau Răm, Persicaria odorata


Rau ram is indispensable in Vietnamese and Thai recipes and tastes spicy and peppery.

It plant likes dappled shade and moisture; otherwise it is easy to grow. Vietnamese mint is pretty,  grows fast and colonises a patch quickly. In the Upper Mountains this herb will die back in winter and reemerge in spring. It can be grown in pots too.

Culinary uses: Commonly eaten raw in salads, in duck-related dishes and on most common herb plates. 

Medicinal: Used to treat indigestion, stomach aches, ulcers, wounds and swelling. Believed to have the ability to reduce fertility.

Vietnamese soup
Chicken and cabbage salad

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