The highly ornamental Giâp Cá grows edible, heart-shaped leaves that range in color from green to bronze and red. This is the green non-variegated variety. Fish Mint lets off a distinctive aroma described as something between citrus and fish in scent- hence why it’s been named Fish Mint, Fish Plant, and other Fish-forward titles!
Traditionally used in Vietnam for its many immunity benefits, the astringent Giâp Cá is a staple in Vietnamese and Southeast Asian cuisine. The tender shoots are commonly consumed raw or cooked. Dried, the leaves can be made into healing herbal tea, often enjoyed in Japan. The peppery roots, referred to as Zhe’ergen, can be juiced for indigestion.
The Giâp Cá plant grows quickly and stakes its claim wherever it grows. The minute spikey flora seed and spread vigorously, and, once established, tend to work in unison with their rhizomes to fill out little-by-little, resilient to uprooting. Lovely and useful, the water-loving Giâp Cá is a shade-loving delight suitable for any damp environment.
There are no reviews yet.