Leaves.
In addition to its culinary uses, traditionally, Polygonum Odoratum has also been employed for therapeutic purposes. People have been using this herb to treat nausea as well as fever, besides promoting urine output. The Vietnamese cilantro is also employed in the form of a general tonic as well as to promote hair growth. As this herb possesses anti-inflammatory attributes, it is used for treating sores, ulcers and wounds. While the Vietnamese cilantro is also used for treating stomach aches, indigestion and swellings, it is also known to possess the aptitude to lessen fertility.
The aroma of Vietnamese cilantro is somewhat like that of lemon, mint and coriander-cilantro. People in Southeast Asia as well as in the Latin American countries use this herb for therapeutic as well as a culinary purposes. Many cuisines in Southeast Asia include the Vietnamese cilantro. It is especially used in poultry, du'a c�n and duck egg preparations. When used fresh, the herb has excellent aroma and flavour. Vietnamese cilantro is a vital ingredient in several cuisines of Singapore and Malaysia. People in these countries use this herb for preparing a spicy noodle soup called laksa. This is a very popular food preparation, which has its origin in the Peranakan culture - a merger of the Malay and Chinese elements. It is so popular that the locals call it daun laksa. Vietnamese cilantro is a very important ingredient in Vietnamese cuisine. People in Vietnam use the fresh leaves of this herb in salads as well as summer rolls. Often, leaves are also used in soups and stews. Locals also consume the leaves along with boiled, fertilized eggs of ducks. The flavour of Vietnamese cilantro is somewhat similar to that of common cilantro, but milder. When the leaves become mature, their flavour is similar to that of lemon. The Vietnamese cilantro is also used in the form of a seasoning. This herb is a primary ingredient in pho, a special soup prepared by people in Vietnam. Pho is very nutritious, but contains very low calories. Typically, one bowl of pho contains roughly 650 calories. People in Vietnam and neighbouring countries also use this herb in salads, stir fry and also in the form of a garnish.
The Vietnamese cilantro is an excellent indoor plant. The plant requires high levels of moisture and is appropriate for growing in water gardens and bogs. This plant possesses the aptitude to endure some frosting, provided it frosts for a brief duration. Ideally, the plants should be grown in total sunlight. It grows excellently when cultivated in east, west or south-facing parts of the garden. Ensure that you plant Vietnamese cilantro in a sheltered place, where the plants are properly protected from the weather elements. This plant is not very particular about the soil conditions, provided the drainage system is good. It is best to plant Polygonum odoratum in a soil having a pH that is between somewhat alkaline and somewhat acidic. The herbs require regular watering during the entire growing season. Ensure that the soil remains moist all through. Never allow the soil to lose moisture and be parched, because this will make the plants wilt quickly and even the quality of the tender leaves as well as their flavour will decline. It is important to note that the Polygonum odoratum plants do not require much maintenance. Similar to majority of the herbs, Vietnamese cilantro is not vulnerable to any diseases or pests. However, occasionally spider mites may prove to be a problem, especially when the weather conditions are hot and humid. Usually, you can wash off spider mites from the plants by directly spraying a water stream. It is quite easy to propagate Vietnamese cilantro by means of division undertaken during the spring or in fall. If you are cultivating this species in places having cold northern climatic condition, the plant may possibly require some safeguard against frosts.
Chemical analysis of the essential oil obtained from Vietnamese cilantro has revealed that it encloses long-chain aldehydes, such as dodecanal and decanal. In addition, this essential oil also contains decanol, while sesquiterpenes, such as ?-caryophyllene and ?-humulene comprise roughly 15 percent of this essential oil.
Vietnamese cilantro is mainly cultivated for its leaves, which are edible. However, this herb may also be grown in the form of a border or bedding plant, especially in cottage gardens. As this is a crawling plant, it is useful in the form of a ground cover. The fresh, tender leaves of Vietnamese cilantro are harvested in the morning when the morning dew has dispersed, but prior to the sun becoming too hot. The leaves that are collected in the morning preserve additional moisture as well as flavour compared to the leaves harvested during the afternoon when the sun becomes very hot.
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