ជីរឆ្អាប, Fish Mint (Houttuynia Cordata & H. Emeiensis)

ជីរឆ្អាប, ឬ ជីរថ្ពាល់ត្រី​, ឬ ជីរដំឡូង, ឬ ជីរស្លឹកម្លូរ. Fish Mint (Houttuynia Cordata & H. Emeiensis). I grow different variations of Houttuynia genus in my garden for culinary purpose. Which one is H. Cordata and which is H. Emeiensis? 

Well, the two varieties have the same tastes and aromatic scents. But, they are different in size,  colors,  thickness in leaves,  and in their appearance. The one darker green with maroon colored band is a more cold hardy than the other.  
Despite information found on the internet insists that they are the same plant, but, I  don't believe that the name (Houttuynia Emeiensis) is just a synonym of H. Cordata. There's not much information that differentiate between the two Houttuynia genus. My only way to differentiate the sister plants is by where it is commonly grown and cultivate for culinary use. Houttuynia emeiensis is named after the place where it was found. So, to my assumption based on what commonly seen in different parts of rural China of the Guizhou, Sichuan, Yunnan and Guangxi provinces is the one with bigger, thicker, and a bit chewy leaves with maroon colored band is commonly seen growing wild and cultivated in parts of rural China. Therefore, the name  (Houttuynia Emeiensis) fits, and the climate of its existence explained why it seems to be more cold hardy. This variety is most common and well-loved among Chinese in Guizhou, Sichuan, Yunnan and Guangxi provinces of rural China. Underground stolons and the newly sprouts is harvested and used  in cold tossed salad or a quick blanched in stir fry dishes.  

Whereas (Houttuynia Cordata) Fish Mint variety is a sister variety that is traditionally grown in Cambodia and its neighboring countries. And it is   well-loved among folks in the tropical regions of Southeast Asia  such as Cambodia,  Laos, Thailand, and Vietnam. There, only aerial parts is harvested for culinary purposes.  Tender leave and young shoots is harvested and is commonly used as a table condiment in an herb platter,  Noodle Salad, Wrap, and Sauce (a Khmer Chutney). In Khmer culinary it is primarily eaten raw and fresh in side dishes.

The leaves of H. Cordata is thinner,  smaler, a more lime green color without color band,  and more tender than that of H. Emeiensis. 

Study have been conducted  on the two species of Houttuynia. The reported shows essential oil from different parts and species differed clearly in their antibacterial activities. The essential oil from the  Houttuynia emeiensis exhibited higher activity than Houttuynia cordata.

• A native to Cambodia. 
• A perennial in tropical and subtropical climate. Sensitive to frost. 
• An erected plant with simple leaf, stand at about 10-15" above ground. 
• Stalks has alternate nodes with heart shape leave. It has a hint of sourness. When crushed it has a slight fishy scent, hence the common name.
• It bears white flowers with pollen grain center.
• It thrive in moist areas, excellent bog plant. Grow in full sun or  shade. Grow well in full sun here in USDA zone 9a. For container planting in the growing months,  givens soggy soil will enable it to withstanding the hard sun and heat. But, it can benefit a bit shelter. 
• Like most Mint variety, it's easy to propagate from cutting or by division of stolons. 
• It spread rampantly forming a thick mat of stolons reaching about 2-3" below soil surface. Container planting is highly recommended. 

(Houttuynia Emeiensis), the leaves is bigger, thicker, and chewy with maroon colored band. 

Here, in this picture are the two Houttuynia sisters side-by-side.  

(Houttuynia Cordata) Fish Mint. This variety is traditionally grown in Cambodia, Vietnam, Loas, and Thailand. The leave is thin and more tender than those of H. Emeiensis.