Persicaria Odorata, Daun Kesum (kesum leaves), Vietnamese Mint, Vietnamese Coriander, Rau Ram (Vietnamese), Phak Phai (Thai) or Pak Phaew (Laos). This is one of my favourite herbs!
It’s lemony, spicy, tangy, and captures so much that is South East Asian Cooking, hard to put into words!
There is no substitute.
It is the identifying aroma of Laksa:
How to grow your own Laksa Leaves (Daun Kesum)
It’s extremely easy to propagate but if you don’t live in the tropics, it needs to be kept indoors – even in the summer – as it doesn’t like chilly evenings.
If you are lucky enough to get fresh ones, just snip off a couple of stems at an angle, leave in a glass of water and, within days, you’ll see roots forming. Then, just pot it up with some compost.
How to use Laksa Leaves
- they are great in curries, stews and soups, especially anything with a South East Asian slant
- laksa leaves are also fantastic in salads
- add them to rice as the rice is cooking for a wonderful aroma