Raw / fresh
Use fresh leaves raw as garnish, in salads, dressings, pestos, chutneys, teas, and herb sauces.
Herbs
Vietnamese Coriander growing guide
Tropical herb with pointed leaves and a peppery, lemony coriander flavour. Essential in Vietnamese and Singaporean cooking. Much more heat-tolerant than regular coriander.
14-21 daysGermination
40-60 daysHarvest
20 cmSpacing
0.5 cmSow depth
PartSun
TenderFrost
2.5 cm/weekWater
5.5-7pH
Planting calendar by climate
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| Climate | Sow | Transplant / Plant | Harvest |
|---|---|---|---|
| Tropical | Jan - Dec | Jan - Dec | Jan - Dec |
| Subtropical | Sep - Dec | Sep - Dec | Jan - Dec |
| Mediterranean | Sep - Nov | Sep - Nov | Nov - Apr |
| Temperate | Sep - Oct | Oct - Nov | Dec - Mar |
| Cool | Oct | Nov - Dec | Jan - Feb |
| Arid | Sep - Nov | Sep - Nov | Nov - Mar |
Cooking and eating ideas
A quick garden-to-table guide for using Vietnamese Coriander after harvest.
Cooked
Add near the end of cooking to soups, curries, stir-fries, eggs, noodles, or sauces to keep aroma bright.
Store / preserve
Freeze, dry, make pesto, herb oil, vinegar, infused salt, or paste.
Try: Fresh garnish, Pesto or chutney, Herb tea, Infused oil.
Good companions
Basil, Lemongrass
Avoid near
No avoid list yet.
Growing note
Roots easily from cuttings. Thrives in moist soil unlike regular coriander.
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