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 ...
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