1. Japanese Water Dropwort
This new variety of water dropwort has gained popularity among home gardeners in recent years. The leaves can be used for cooking soups and stir-fries, offering a similar taste to spinach.
Although not native to Vietnam, this variety thrives in its new environment. It can be propagated through cuttings and is resistant to pests and diseases. Even in cold weather, it remains lush and green.
2. Piper Sarmentosum
The distinctive aromatic leaves of piper sarmentosum are a popular ingredient in Vietnamese cuisine. They are used in dishes such as grilled pork rolls, frog legs, snail and banana flower stew, and shrimp rolls. The leaves can also be used to prepare a foot bath for elderly people.
This plant prefers shade and moisture, hence its lush growth during the rainy season. However, in extreme heat, prolonged exposure to direct sunlight can scorch its leaves.
3. Fish Mint
Fish mint, with its distinctive pungent odor, is a love-it-or-hate-it herb. It is commonly used as a garnish and is also blended into a healthy drink. This plant can thrive in various environments, especially damp areas, and requires no fertilizer or pest control.
4. Mugwort
Mugwort is a versatile herb used in both culinary and medicinal applications. It is commonly cooked with eggs, used in chicken stew, and steamed with fish. The plant can be grown from cuttings or seeds and grows rapidly, filling a container within a couple of months.
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