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Published 2012
Commonly used in Asian (especially Vietnamese) cuisine, this herb is not related to mint but resembles it in appearance. It is also known as Vietnamese coriander or Cambodian mint, and has a uniquely pleasing fragrant taste. It can be eaten raw or infused into dishes, creams or broths. It can be cultivated or found in the wild and is available from Asian food stores, markets and supermarkets.
ยฉ 2012 Darren Purchese. All rights reserved.
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