Fishwort is commonly grown as a leaf vegetable, and is used as a fresh herbal garnish. The leaf has an unusual taste that is often described as ‘fishy,’ earning it the nickname “fishwort.” Used fresh or dried in tea, soup, or as a popular garnish in Vietnamese, Japanese, and Korean cuisine. Like many leafy green vegetables, it is high in antioxidants and is used medicinally for immune support, particularly for environmental sensitivities, and for help in weight management.
Water: Moist, boggy
Hardiness: Frost Hardy
Habit: Herbaceous spreading perennial plant that can grow 3' tall by 3’ wide
Soil: Any moist soil with compost
Origin: Southeast Asia