Vietnamese Coriander
Persicaria odorata
Scientific Summary
Vietnamese coriander (Persicaria odorata) is an herbaceous plant whose leaves and young shoots are commonly used as a fresh garnish and spice in Vietnamese cuisine. It is valued for its digestive, anti‑inflammatory, and antioxidant properties, and is often added to soups, salads, and stir‑fries to aid digestion and reduce inflammation. While generally safe when used in typical culinary amounts, large doses may cause mild gastrointestinal upset, and people with known plant allergies should use caution; evidence about safety during pregnancy or lactation is limited.
Source: PMC: Coriander, https://en.wikipedia.org/wiki/Coriander
