Kinh giới (Vietnamese balm)

Elsholtzia ciliata

herb

Toothed leaves smelling of lemon and mint, raw with Vietnamese bún, spring rolls and grilled meats.

Origin

East and Southeast Asia

Season (United States)

all year round

Preparation

The leaves are pulled from the stems, washed and eaten raw, whole or torn into the bowl.

Molecules

In small amounts, not counted Rosmarinic acid · Lutein and zeaxanthin · Chlorophyll

Did you know?

In Vietnam, it is part of the plate of fresh herbs served at every meal.