Abstract
Identification, cultivation, chemistry, and uses of nine Vietnamese herbs, hitherto rare or unknown in the United States, are discussed:Giâp Cá (Houttuynia cordata),Lá Lôt (Piper lolot), Rau Răm (Polygonum odoratum),Rau Muông (Ipomoea aquatica),Ngò Gai (Eryngium foetidum),Rau Cân (Oenanthe javanica),Cân Dây Lá (Plectranthus amboinicus),Tía Tô (Perilla frutescens), andRau Ngo (Limnophila aromatica).
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Kuebel, K.R., Tucker, A.O. Vietnamese culinary herbs in the United States. Econ Bot 42, 413–419 (1988). https://doi.org/10.1007/BF02860165
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DOI: https://doi.org/10.1007/BF02860165