{"product_id":"persicaria-odorata","title":"Persicaria odorata","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eVietnamese coriander - known as \u003cem\u003eRau Ram\u003c\/em\u003e across Asia, and sometimes called Chinese Basil or Vietnamese Mint - is known for its aromatic leaves and stems that are widely used in Asian cooking. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan\u003eThe top of its leaf is dark green, with chestnut-colored spots, while the leaf's bottom is burgundy red. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan\u003eIt rarely flowers outside the tropics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe flavour and fragrance of young leaves eaten raw evoke both coriander and lemongrass, while cooked stems and leaves develop a peppery warmth that pairs beautifully with meat dishes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis is a frost-tender perennial, most often grown as an annual in open ground. In the garden or in pots, plant out after the last frost — around mid-May — for harvests from spring through summer, picking as needed. It can be kept from year to year by overwintering it in a frost-free spot. With its spreading, trailing habit, this aromatic knotweed also looks gorgeous in a shady pergola in a hanging basket.\u003c\/p\u003e","brand":"Ocimum","offers":[{"title":"Default Title","offer_id":57286524731765,"sku":"pda705","price":5.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0954\/7841\/5733\/files\/Persicariaodorata.jpg?v=1781251327","url":"https:\/\/www.plantdavenir.com\/en\/products\/persicaria-odorata","provider":"plant d'Avenir","version":"1.0","type":"link"}