Rice Paddy Herb

Easily propagated from viable cuttings (even when refrigerated) purchased from a Vietnamese grocer. Simply immerse lower half of cuttings...Read More in water, place in a sunny window, and cover with a clear plastic bag to trap humidity. Viable cuttings will begin sprouting spindly white roots within a few days.

This plant cannot be overwatered or given too much aerial moisture. Plants quickly wilt if ambient humidity isn't high enough. A clear plastic bag over the pot has been reported to make the difference between success and failure in such instances, but it traps too much heat if placed outdoors in direct summer sun, which will kill the plants. As such, indoor cultivation adjacent to a sunny window may make the best compromise for some.

The flavor of this plant is somewhat like a blend of cumin, cilantro, and pepper, and is an interesting compliment to Vietnamese style soups (pho). This is also a popular plant with aquarium enthusiasts, and will grow completely submerged in water. When grown this way, the submerged leaves take on a different, unfamiliar appearance.

i'm loving the herb, but am having problems with it dying off. it sits in a pot which then sits in another pot of water. it appears th...Read Moreat the ends are dying off especially at the top of the plant. any suggestions?

"Ngo Om" is the Vietnamese name for this herb. Living in Maryland, I have success growing them outside during the warm season in a pot....Read More Since this plant loves water, constant watering is need to keep them happy. To simulate its humid environment, you can wrap a clear bag around the pot. But during the winter time I would have to bring them inside. I love eating this herb raw with a big fat piece of steak.

Limnophila aromatica is a beautiful and worthwhile addition to a pond or bog garden. It grows either in shallow warm water or in wet soil...Read More and requires a constant humid environment to thrive. It does not tollerate frost. The tiny little mauve (pink - pale blue) penstemon-like flowers are typical of Scrophulariaceae. It is an important herb used in soups and curries and fresh in South East Asia, particularly Cambodia and Vietnam where it is known as 'Rau Om'. The herb is crisp and juicy with an unusual lemony fresh, unique flavour. There are other species with longer more filamentous and colourful foliage which have been bred specifically as ornamentals for fresh water aquariums.