Many Asian culinary herbs originate in warm or subtropical regions, yet with a bit of thoughtful care, they can still find a place in gardens that experience cooler seasons. By treating some of these plants as annuals, growing them in containers, or bringing them indoors during winter, gardeners in temperate climates can explore a much wider range of flavors than they might expect.
What I love most about these herbs is not just how they grow, but how they connect us to culture, memory, and the experience of cooking. Below are a few of my favorite Asian culinary plants that are both distinctive and surprisingly approachable, even outside of tropical climates.
Ashitaba (Angelica keiskei)
Ashitaba is a perennial herb native to Japan, particularly Hachijō-jima, where it has long been valued for both its culinary and traditional uses. It produces celery-like leaves with a slightly savory taste in the stems and is known for its bright yellow sap, rich in chalcones, which appears when the stems are cut. In warmer regions it can grow year-round, while in cooler climates it does well in containers that can be protected or brought indoors during colder months. The leaves have a slightly bitter, earthy flavor and are often used in teas, tempura, or sautéed dishes. Once established, ashitaba is a rewarding plant that continues to produce new growth with regular harvesting.
Fish Mint (Houttuynia cordata)
Fish mint is one of those herbs that people either love or find surprising at first taste. Its distinct aroma is often described as fishy or citrusy, depending on the individual palate. In Southeast Asia, it is commonly used fresh in salads and herb platters, where its bold flavor adds complexity and contrast. In Japan, where it is known as dokudami, the plant often grows wild and is more commonly used in herbal teas. It has a long history of traditional use and is valued in various herbal practices. Fish mint spreads readily and can become quite vigorous, so it is best grown in containers, especially in smaller spaces. It also tolerates partial shade, which can make it easier to maintain in protected or indoor environments during colder months. Once you become familiar with its flavor, it can be a very distinctive and memorable addition to the garden.
Vietnamese Coriander (Persicaria odorata)
Vietnamese coriander is a fast-growing herb commonly used in Vietnamese cuisine, especially in salads and fresh herb platters. Known in Vietnam as Rau Răm, it has a warm, slightly peppery flavor and is one of those distinctive aromas that can define a dish, and many recipes feel incomplete without it. This plant thrives in warm weather and does especially well in containers, making it easy to move or protect when temperatures drop. In colder climates, it can be grown as a seasonal herb or overwintered indoors with sufficient light. It also grows well in partial shade and propagates readily from cuttings, making it an accessible and rewarding plant to experiment with. Even a small amount can add a unique depth of flavor to simple dishes like salads or dressings.
Grass Jelly (Vietnamese “Sương Sâm,” Tiliacora triandra)
Grass jelly is one of the most fascinating plants to work with in the kitchen. In Vietnam, it is commonly known as sương sâm, and there are a few different varieties of Tiliacora triandra used to make it. The variety often grown at home has smooth leaves and produces a softer, more delicate jelly, while other types with slightly different leaf textures are used commercially for a firmer set. The leaves can be crushed and mixed with water to create a naturally setting, plant-based jelly, thanks to their high pectin content. It is a process that feels almost magical the first time you try it, and the resulting jelly is often enjoyed in cooling desserts. This plant grows as a vine and can be trained on a small trellis in a container. In cooler climates, it can be brought indoors or protected from frost, making it a good candidate for seasonal growing with overwintering. While it may be less familiar to many gardeners, it offers a glimpse into the creativity and diversity of plant-based ingredients.
Exploring these herbs opens up more than just new flavors. It invites us to grow with curiosity, experiment with different growing methods, and bring a wider range of ingredients into our everyday cooking. With a bit of flexibility and observation, even gardeners outside of tropical regions can enjoy these unique and meaningful plants.
Join Wendi Phan on Thursday, May 14 at 1pm Eastern for a webinar on Growing Asian Culinary Herbs Beyond the Tropics. Together we’ll explore how gardeners outside warm climates can grow and care for distinctive Asian herbs, and how these vibrant plants can find a place in both the garden and the kitchen. Our webinars are free to The Herb Society of America members and are available for viewing after signing into the Member Login page. Webinars are $20.00 for guests. Register by clicking here. Become a member today, and enjoy all of our webinars for free along with access to the webinar library with over fifty program titles.
