Vietnamese corriander plants
It is sometimes referred to by the common names Vietnamese coriander, rau răm (from Vietnamese), laksa leaf (calque from Malay daun laksa), Vietnamese cilantro, phak phai (from Thai: praew leaf, hot mint, Cambodian mint and Vietnamese mint, is an herb whose leaves are used in Southeast Asian and Northeast Indian cooking.
It is not closely related to coriander (family Apiaceae)
Taste: Citrusy and herbal with a warm, peppery, slightly zingy aftertaste.
Collection only from Cabra, Dublin 7.
€2 per pot or three for €5.
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