Laksa Leaf
- $9.00
Fact Sheet and Plant Guide
Scientific Name: |
Persicaria odorata |
Description: |
Laksa leaves are commonly called Daun Kesum in Malay community. Daun kesum is an essential ingredient for making laksa soup in
Southeast Asian. The leaves are elongated, with soft stalk, each segment of the
stalk has the potential to grow into another bunch of leaves because roots
sprout from the stalk itself. Other than laksa, the leaves can be used as an additional herb
when you make Nasi ulam, Nasi Kerabu, or when you make Asam Pedas or other
fish dishes. It can be sliced thinly as garnishing, eaten raw or added in
sour spicy soup. The smell of this minty herb is strong and unmistakable.
Therefore, it is good to be used in a fish dish with gravy to counterbalance
the fishy smell. |
Potting Medium: |
Peat soil / cocopeat |
Pot dimension: |
Ø15cm x H11cm |
Overall Plant Height: |
30-45cm (Approx.) Included
grower pot |
Light: |
Full sun or partial sun |
Water: |
Check regularly and
water as needed. Never let the soil dry out completely. |
Fertilizer: |
Feed with Organic fertilizer once a month to encourage new
growth. |
Trimming: |
Gently trim away dry, brown,
or yellowish leaves by using a pair of secateurs. Trimming allows
available nutrients in the soil to be transferred into the new leaves which
encourage intentional growth. Also, trimming allows
your plants to retain in a good shape and keep pests, fungal and diseases
away. |
*Photo
for illustration only. Actual product may vary due to the nature of the
product.
*Pot
color and size may vary and change Subject to Availability.
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