Rice-Paddy Herb

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Rice-paddy herb is an aquatic plant in the snapdragon family, Limnophila chinensis ssp. aromatica, a native of Asia and the Pacific islands, whose small leaves are used in Southeast Asian fish dishes, soups, and curries, especially in Vietnam. It has a lemony but complex aroma produced by small quantities of a citrusy terpene and the main ingredient of perilla (perillaldehyde).