I came across a Vietnamese mint plant which is a perrenial and is quite strong in taste.
I am thinking I need to keep it in a large pot and put it outside when it warms up.
Any suggestions re care and uses ie in a Laska how many leaves would you use?

It's a tropical herb, and outdoors in Auckland ours slows right down over winter then bursts forth uncontrollably in late spring. I think in the SI you would need to keep it in shelter over winter. It likes a lot of moisture and the leaves are more tender when grown in semi-shade.

I use it a lot in SE Asian dishes such as summer rolls, larb, Thai curries, noodle salads, and as a last minute garnish. It doesn't respond well to too much heat, so add it at the last minute along with the other herbs.

As to how many leaves to use - don't overdo it, and use the smaller leaves. Maybe 20 leaves in a laksa or curry for four, 10 shredded leaves in a noodle salad for four. This is along with the other herbs you will be using: coriander, mint, Thai basil, sweet basil, dill.



Edited 1 time(s). Last edit at 09/14/2014 04:44AM by TPANDAV.

Don't let it escape into your garden!

Thanks .I will pot it into a larger pot and watch it.