Persicaria odorata Persicaria odorata Persicaria odorata, known as rau răm or Vietnamese coriander, is an herb whose leaves are used in Southeast Asian cooking. Other names for this herb include Vietnamese mint, Vietnamese cilantro, Cambodian mint, hot mint, laksa leaf, and praew leaf. Vietnamese coriander is not related to the mints, nor is it in the mint family Lamiaceae, but its general appearance and fragrance are reminiscent of them. "Persicaria" is in the family Polygonaceae, collectively known as "smartweeds" or "pinkweeds". Above all, the leaf is identified with Vietnamese cuisine, where it is commonly eaten fresh in salads (including chicken salad) and
Leaf the leaf via the petiole and provide transportation of water and nutrients between leaf and stem, and play a crucial role in the maintenance of leaf water status and photosynthetic capacity.They also play a role in the mechanical support of the leaf. Within the lamina of the leaf, while some vascular plants possess only a single vein, in most this vasculature generally divides (ramifies) according to a variety of patterns (venation) and form cylindrical bundles, usually lying in the median plane of the mesophyll, between the two layers of epidermis. This pattern is often specific to taxa, and of which