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Vietnamese Coriander

 
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cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Fri Mar 11, 05 5:02 pm    Post subject: Vietnamese Coriander  Reply with quote    

I called in at a garden center on the way back from a meeting this afternoon, and ended up buying some Vietnamese coriander. The smell sucked me in, it's amazingly aromatic.

Just a little plant at the moment, but I hope that will change. What does it like to make it happy? I'm assuming the typical light, warm spot in damp compost. Oh, and that do you do with it?

tahir



Joined: 28 Oct 2004
Posts: 44055
Location: Essex
PostPosted: Fri Mar 11, 05 5:06 pm    Post subject: Reply with quote    

Great plant, loves the conditions you describe. I use mine in any sweet tinged stirfries.

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Fri Mar 11, 05 5:08 pm    Post subject: Reply with quote    

Cool. Quick growing? Looks perennial, is it?

tahir



Joined: 28 Oct 2004
Posts: 44055
Location: Essex
PostPosted: Fri Mar 11, 05 5:52 pm    Post subject: Reply with quote    

Grows like a triffid, perennial if you overwinter it indoors

tahir



Joined: 28 Oct 2004
Posts: 44055
Location: Essex
PostPosted: Fri Mar 11, 05 5:56 pm    Post subject: Reply with quote    

I reckon you could extract some oils from it for scent purposes too.

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Fri Mar 11, 05 6:35 pm    Post subject: Reply with quote    

tahir wrote:
I use mine in any sweet tinged stirfries.


Does that mean it's sweet, or it contrasts with the sweetness?

Is it any relation to normal coriander or is is one of those things like potatoes v sweet potatoes?

I ask because I really don't like normal coriander. I'm trying to educate myself, but it's not working yet.

tahir



Joined: 28 Oct 2004
Posts: 44055
Location: Essex
PostPosted: Fri Mar 11, 05 6:41 pm    Post subject: Reply with quote    

It's got a really strange flavour, a bit aniseedy but not really, you'll either love it or hate it. I use it with Indonesian (Sweet Dark) Soy Sauce, a bit of rice vinegar and a tiny touch of fish sauce. Works very well with ginger, garlic, and chilli.

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Fri Mar 11, 05 6:44 pm    Post subject: Reply with quote    

She's not that keen on aniseed.

tahir



Joined: 28 Oct 2004
Posts: 44055
Location: Essex
PostPosted: Fri Mar 11, 05 6:46 pm    Post subject: Reply with quote    

Aaah but I said "aniseedy but not really" It's a really unique taste very hard to categorise, try it it's a very useful herb; keeps going all winter

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Fri Mar 11, 05 6:47 pm    Post subject: Reply with quote    

We'll probably end up trying most herbs. We have quite a few. I'm interested in a basil tasting mint that was on TV the other night.

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Fri Mar 11, 05 8:01 pm    Post subject: Reply with quote    

Treacodactyl wrote:
She's not that keen on aniseed.


Not too unkeen either. I like nibbling the fennel shoots and seedlings in the garden. And I always liked Black Jacks

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Fri Mar 11, 05 9:45 pm    Post subject: Reply with quote    

Cheers Tahir, that's what I needed to know.

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