- Author: Betty Homer
As we are approaching the winter months, I have been missing some of my summer herbs like cilantro which is a culinary staple in my household. Even while cilantro is growing in full swing, I have struggled with keeping it from going to seed quickly, even with slow-bolt varieties. On one of the urban farm tours I took in the last few years, I learned that an herb called Rau Ram (Persicaria odorata) also known as Vietnamese coriander, can be used as a substitute for cilantro. For those unfamiliar with Rau Ram, it is an herb whose leaves are commonly used in Southeast Asian cuisine, most notably in Vietnamese cooking where the herb is eaten fresh with salads and summer eggrolls, and cooked in soups and stews. Rau Ram's flavor is reminiscent of a fruity cilantro. Rau Ram prefers sun and warm and damp conditions in the garden, but it is frost tender so it must be covered or brought inside during the winter (similar to lemongrass). I can attest that after the first winter my Rau Ram spent in my garden, it was in a sorry state (I left it outside, uncovered). Much to my surprise, it recovered the following spring and summer in spite of me, and has been going strong ever since, even with the current cold temperatures.
I have read that Rau Ram grows rapidly to 1 foot tall and can sprawl to several feet across, although mine has remained compact, mostly due to my neglect. Moreover, unlike cilantro, my Rau Ram is a perennial and has never bolted, although I have read that it does have the ability to bolt. For readers whose cuisine commonly utilizes cilantro, consider planting Rau Ram in your garden this year, which will do in a pinch in lieu of cilantro and perhaps even give your food a new twist.