Persicaria minor (Huds.) Opiz

Kesum, or Vietnamese coriander (Persicaria minor), is an erect annual herb 1-1.5 meters tall of the Polygonaceae family, native to Southeast Asia, including Malaysia, Indonesia, Thailand, and Vietnam. In Malaysia, its leaves are the most popular fresh herb ingredient as well as a natural flavoring in cooking. Traditionally, kesum is also used to address digestive disorders, dandruff, and speed postpartum recovery.

This plant grows in moist locations near ditches, rivers, and lakes, as well as cool, hilly areas. In India and Sri Lanka, kesum is found at elevations up to 800-900 m above sea level.

• Roots fibrous.
• Stem cylindrical, green and somewhat reddish, with short internodes and nodes that root easily. Mature stems are dark brown.
• Leaves dark green, elongated and sharply pointed at the tip, 1.5-2 cm wide and 5.0-7.0 cm long, pinnate venation.
• Flowers have 4 sepals, purplish-white in the center, with white and purplish stigma and filaments.
• Fruit is rare and very small.

• Propagated vegetatively (by cuttings).
• Stem cuttings are taken from a healthy, sturdy parent plant.
• Stem cuttings are made using a stem 15-20 cm long, planted in a prepared growing medium.

• Alkaloids, flavonoids, β-carotene, aliphatic aldehydes, decanal, dodecanal, tannins, gallic acid, rutin, coumaric acid, quercetin, furanone, benzenedicarboxaldehyde.

Treats digestive problems; addresses intestinal worms and delayed menstruation; eliminates dandruff; speeds postpartum recovery; anti-inflammatory; addresses bloating.

• Wash kesum leaves under running water to clean off any adhering debris.
• Dry in indirect sunlight, followed by dry-sorting.
• After dry-sorting, grind the kesum leaves with a blender, then pack in an airtight container.

Also known locally as Kesum (West Kalimantan).