Rau Om, Rice Paddy Herb (Limnophila aromatica)

Aromatic, Herbaceous Addition to Vietnamese Cuisine Common Names: Rau Om, Rice Paddy Herb, Vietnamese WatercressFamily: PlantaginaceaeOrigin: Southeast Asia Rau Om (Limnophila aromatica), commonly known as Rice Paddy Herb, is an aromatic, aquatic herb widely used in Southeast Asian cuisine, particularly in Vietnam and Thailand. This herb is often grown in wet, marshy areas, hence the name "Rice Paddy Herb." It has a unique citrusy, peppery flavor that adds a refreshing note to soups, curries, and salads. Rau Om is especially popular in Vietnamese cooking, where it is used to flavor dishes like canh chua (Vietnamese sour soup) and various seafood dishes. Easy to grow in wet conditions, Rau Om is a versatile herb for both culinary and medicinal purposes. Distinctive Features, Uses, and Nutritional Value Foliage: Rau Om has narrow, lance-shaped green leaves with a slightly serrated edge and a strong lemony aroma. The leaves are tender and can be harvested regularly for fresh use. Growth H