Dehydrated Vietnamese Coriander
One of the important items in cooking our local favorite dish of asam laksa or Vietnamese
coriander (scientific name: Persicaria Odorata) or commonly known here as daun kesum. Other dishes that is is often used in a soupy dishes especially if it contains seafood. The flavor and aroma it departs, to me, makes the dishes more delicious.
This plant can be planted on land or in water. It seems to thrive in marsh-like environment where the roots come into contact with wet soil. It lends itself to being dehydrated which increase its shelf-life and makes it easy to transport and store. It also makes it readily available for use as it can be stored like other dried herbs. As it is dehydrated using a dehydrator, it retains maximum flavour and nutrients. It also means that the leaves becomes crispy and breaks easily especially when it is vacuum-packed in packages of content weight of 20gm.. However, opting for it to be packed this way means that it extends its shelf-life too.
As with many things that we produce or develop at the farm, this product was developed based on my needs: readily available, easy to store and transport and longer shelf-life. I find that having them in dehydrated form readily available is handy. Often, when we buy it fresh, we have to buy a pack or seikat which more often than not, leads to quite a bit of it being thrown away as it spoils before all of it could be used up. By having it in this form, I can use the quantity I wish without being wasteful.
To order, please visit our shop on this website.