Rau ngổ (rice paddy herb)

Limnophila spp.

herb

A water herb with a cumin and lemon scent, added at the last moment to canh chua, the Vietnamese sour soup.

Origin

Southeast Asia (Vietnam, Thailand)

Season (United States)

all year round

Preparation

The sprigs are washed and cut into lengths, stems included; they are eaten raw or barely cooked.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

In the West, it is sold mostly in pet shops, as an aquarium plant.