The Rice Paddy Herb, also known by various names in different languages, is a versatile plant widely recognized for its culinary and ornamental uses.
Key Facts
- Common Names:
- English: Rice Paddy Herb
- Thai: Phak Kayang
- Japanese: Shiso-kusa
- Chinese: Zi Su Cao
- Vietnamese: Ngo Om, Ba Om, Rau Om
- Botanical Information:
- Scientific Name: Limnophila aromatica
- Family: Plantaginaceae
- Native to: Southeast Asia
- Grows in: Watery environments, particularly in flooded rice fields
- Culinary Use:
- Flavor and Aroma: Reminiscent of lemon and cumin
- Commonly used in: Vietnamese cuisine, Thai cuisine (known as phak khaeyng)
- Used in dishes like: Canh chua (sweet and sour seafood soup), phở (noodle soup)
- Ornamental Use:
- Ngo Om is popular as an aquarium plant due to its ability to live completely submerged
- English: Rice Paddy Herb
- Thai: Phak Kayang
- Japanese: Shiso-kusa
- Chinese: Zi Su Cao
- Vietnamese: Ngo Om, Ba Om, Rau Om
Botanical Information
The Rice Paddy Herb, scientifically known as Limnophila aromatica, belongs to the Plantaginaceae family. It is native to Southeast Asia, where it thrives in watery environments, particularly in flooded rice fields.
Culinary Use
The Rice Paddy Herb offers a unique flavor and aroma that combines hints of lemon and cumin, making it a sought-after ingredient in various cuisines.
- Vietnamese cuisine: In Vietnamese cuisine, the herb, known as Ngo Om, is commonly used. It adds a distinctive taste to traditional dishes such as canh chua, a sweet and sour seafood soup, and phở, a popular noodle soup.
- Thai cuisine: In Thai cuisine, the herb is referred to as phak khaeyng and is utilized in preparations such as om.
Ornamental Use
The Rice Paddy Herb has gained popularity as an attractive addition to aquariums due to its ability to thrive when completely submerged. Its submerged leaf form is larger and less rigid than its emergent leaf form, displaying a green color with a purple underside that can turn completely red under high light conditions.
Overall, the Rice Paddy Herb, with its distinct flavor, versatile culinary applications, and ornamental appeal, continues to captivate enthusiasts and chefs alike.
Sources
- Specialty Produce. “Rice Paddy Herb (Ngo Om) Information and Facts.” Retrieved from https://specialtyproduce.com/produce/Rice_Paddy_Herb_Ngo_Om_680.php
- Wikipedia. “Limnophila aromatica.” Retrieved from https://en.wikipedia.org/wiki/Limnophila_aromatica
- CloveGarden. “Ngo Om / Rice Paddy Herb.” Retrieved from https://www.clovegarden.com/ingred/lm_ngoomz.html
FAQs
What is Ngo Om in English?
In English, Ngo Om is known as Rice Paddy Herb.
What is the scientific name of Ngo Om?
The scientific name of Ngo Om is Limnophila aromatica.
Where is Ngo Om native to?
Ngo Om is native to Southeast Asia.
Where does Ngo Om typically grow?
Ngo Om thrives in watery environments, particularly in flooded rice fields.
What does Ngo Om taste and smell like?
Ngo Om has a flavor and aroma reminiscent of both lemon and cumin.
Which cuisines commonly use Ngo Om?
Ngo Om is commonly used in Vietnamese cuisine and Thai cuisine.
What are some traditional Vietnamese dishes that include Ngo Om?
Ngo Om is used in dishes such as canh chua, a sweet and sour seafood soup, and phở, a popular noodle soup.
Can Ngo Om be used as an aquarium plant?
Yes, Ngo Om is popular as an aquarium plant due to its ability to live completely submerged.