This widely distributed, warm-climate peren�nial, which is not very well known outside its countries of origin, can be grown as an annual. It has been used in herbal medicine and, in ear�lier times the seeds were used as a pepper sub�stitute. The leaves have little aroma but a strong flavor, so should be used sparingly. It is used mainly in Asian dishes. Vietnamese mint grows into a small shrubby bush with mid to dark green, lance-shaped leaves and long sprays of pink flowers from summer to mid-autumn.

Cultivation

Vietnamese mint should be grown where it will receive full sun for at least half a day. Naturally occurring in damp places, it needs copious watering throughout the grow�ing season. Soil should have a high organic content. If there is plenty of organic matter in the soil, no extra fertilizer will be required. It is grown from seed sown in spring, or from cut�tings taken from late spring through summer. Leaves are harvested as required. Plants may be perennial in warm regions so should be cut back hard in late winter to early spring to pro-duce vigorous, new growth. It can be raised or grown permanently under glass in cold areas.