Praew Leaves

Vietnamese Coriander

Vietnamese coriander, also known as “rau răm,” is a popular aromatic herb in Southeast Asian cuisine. It has slender, pointed green leaves with a slightly peppery, tangy flavor. It is commonly used to season salads, soups, grilled dishes, and fresh spring rolls, adding a distinct fragrance and taste. Vietnamese coriander is also valued for its vitamins and antioxidants.

- Availability

Vietnamese coriander can be harvested year-round in tropical and subtropical regions, with peak growth during the warm, rainy season.

- Storage Guidelines

Transport & Storage: Vietnamese coriander should be kept at 7–10˚C with high humidity to maintain leaf freshness and prevent wilting.

In Store: It is best displayed in refrigerated or cool, humid sections to keep leaves vibrant and crisp.

- Planting and Harvest

At the farm

Vietnamese coriander grows well in moist, shaded areas or along water margins. The plant is propagated through cuttings and can be harvested within 4–6 weeks after planting.

Harvesting is done by hand, picking tender shoots and leaves. Frequent harvesting encourages new growth and maintains a steady supply.

After harvest, Vietnamese coriander is sorted to remove yellowed or damaged leaves, then bundled or packed in cartons, typically 3–5 kg, ready for distribution and sale.