Laksa leaf (Persicaria odorata) is a tropical herb native to Southeast Asia, widely used as a fresh garnish and flavouring in Malaysian, Singaporean, Vietnamese, and Indonesian cooking. Despite the common name Vietnamese mint, it is not related to true mints — it belongs to the buckwheat family.
The plant has distinctive pointed leaves with a dark chevron marking and a complex flavour that combines citrusy, peppery, and coriander-like notes. It is most associated with laksa, the spicy coconut noodle soup from which it takes its common name in Australia, but it appears in spring rolls, salads, and many other dishes.
Laksa leaf is widely available in Asian grocery stores across Australia and grows readily in warm, moist conditions, making it a popular addition to herb gardens in subtropical and tropical parts of the country.
How it's produced
Laksa leaf is cultivated as a perennial herb in tropical and subtropical climates. It thrives in consistently moist soil and partial shade, and spreads readily through stem cuttings, making propagation straightforward.
Commercial production is typically small-scale, grown in market gardens alongside other Asian herbs. The plant is harvested by cutting stems and leaves as needed, and it regrows quickly in warm conditions. In cooler climates it can be grown as a summer annual or in pots brought indoors over winter.
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