A very unique herb, called Kinh Gioi in Vietnam and also often called Vietnamese Balm or Vietnamese Mint in the West. Plants produce bright green saw-edged leaves with lemony scent flavor. Young leaves are used in fish and chicken dishes, salads, soups and tea drinks. It has been reported that Vietnamese also drink tea made by boiling water with fresh or dried leaves for medicinal uses. Plants grow very well in a sunny and warm area. Young leaves and tips can be harvested 30 days after transplanting. Plants grow to about 20 inches in avaerage. This variety produces many branches. Very productive.
The aromatic young leaves can be used as potherb, salads and vegetable dishes.
It is used as a condiment for flavoring foodstuffs.
It is used in herbal medicine and as carminative and astringent.
It can be eaten raw or cooked.
The seeds are powdered and used for flavoring food.
The essential oil is used as an antibacterial, antipyretic, antiviral, astringent, carminative; depurative, diaphoretic, diuretic, stomachic.
The oil is used to relieve the after affects of excess alcohol.
It is used for the treatment of common colds, fevers, headaches, diarrhea, edema and oliguria.