ជីរក្រសាំងទំហំ, Hot Mint (Persicaria Odorata)

(Persicaria Odorata), a Khmer culinary herb.  The Khmers  uses it in Salads, Wraps,  Sauce (Khmer Pesto), or as a table condiments her platter for noodle dishes, and grilled meat of sorts..

An addition to my budget-friendly gardening. Propagating from kitchen scraps cutting.  (Persicaria Odorata) also known as ជីរក្រសាំងទំហំ, Hot Mint, Rau Ram.
  • A native to Cambodia. 
  • A perennial in a tropical and subtropical climate. It's frosted sensitive. It grows year-round in USDA zone 9a.
  • It's an erected and upright plant with slender stalks, with swollen nodes. Can reach 2ft aboveground. 
  • Leaves is oblong with maroon V shape marked center,  with short petiole.
  • Like most mint plants,  this plant spread rampantly forming a thick mat of stolons about 3-4" below the soil surface. 
  • It is a semi aquatic plant, can be found thriving a long fresh waterway, or a contant moist environment. It is a drought sensitive plant. 










Comments

Post a Comment

Popular posts from this blog

ម្អមក្ដាម, ម្អមស្រែ, Rice paddy herb (Limnophila Aromatica)

Image
A Khmer culinary herb.  ម្អមក្ដាម or ម្អមស្រែ (Limnophila Aromatica). Commonly known as Rice Paddy.  A Store-bought herb meant cooking but I saved bottom cuttings for propagation. No more hour drive to Asian market for this herb. The Khmers used it to garnish just a handful of dishes known to be peasant style dishes.  In memory of my great-grandparents, a dish they called Drei-Gobb. A concoction of tiny fishes and shrimps dry rubbed with lemongrass paste. A consists of Lemongrass, Kaffir lime leave, Galangal,  Tumeric, hot chili,  and  garlic. Lastly,  Rice Paddy herbs for aromatic, and green tamarind as a sour agent, than wrapped in banana or Lotus leave and baked in hot ash/Amber. This cooking method requires no cookware. A native to Cambodia.  A perennial in tropical and subtropical climate. Frost sensitive. Hardy in USDA Zone 9a. Rice Paddy herb is an aquatic plant, and spread rampantly forming a mat of spreading stolons just below the marshy soil.   This whorled leaf plant
Read more

ជីរបន្លា/ជីរណា, Culantro (Eryngium Foetidum)

Image
ជីរបន្លា/ជីរណា, Culantro (Eryngium Foetidum) is  Khmer culinary herbs.  Used in Soups,  Salad, Stir Fry, and Sauce (Khmer pesto). Culantro is one of the most needy herb in my planter gardening in terms of watering and sunlight. Too wet will cause root rot and dies. In USDA zone 9a,  direct sun will burn the leave. A native to Cambodia.  An annual in tropical and subtropical climate. Frost sensitive. It will reseed itself under a suitable condition.  This toothed linear leafy plant is a shade loving plant.. 4282019 A must have in Khmer culinary.  
Read more

ជីរអង្កាម/ ជីរមហោ, Peppermint

Image
ជីរអង្កាម/ ជីរមហោ, Peppermint . A Khmer culinary herbs. Used fresh in Soups, Salads, Wraps,  dipping Sauce (Khmer Pesto), or as a table condiments in an herb platter. A budget-friendly gardening. Propagating propagating from kitchen scraps cutting. It's a native to Cambodia.  It a perennial in tropical and subtropical climate. Frost sensitive.  It can be found thriving along waterway in a tropical environment.  It's an erected plant with square stalk with opposite leaf,  and stand at about 15" aboveground.  Like most mint,  it spread rampantly forming a thick mat of stolons just below the soil surface.  Container planting is highly recommended. 
Read more