Rau Ram (Persicaria odorata) – This herb goes by many names, including Vietnamese cilantro, Vietnamese mint, and laksa leaf. It is extremely popular in the cooking of Vietnam and Southeast Asia, and is frequently included in the platter of fresh herbs served with most Vietnamese meals. It is immediately recognizable due to the purple chevron on the elongated leaves. With a flavour similar to cilantro and citrus, it is used in all types of dishes and is valued because it retains its flavour after cooking better than cilantro does. Cuttings are easily rooted, and this tender perennial prefers wet feet and full sun.