Fish Mint Leaves
Estimated Inventory, bunch : 0
Description/Taste
Fish Mint leaves are generally small in size, averaging 4 to 9 centimeters in length and 3 to 8 centimeters in diameter, and have a cordate shape with a curved, tapered nature ending in a distinct point. The leaves are green to dark green, sometimes speckled with burgundy, yellow, or purple hues, depending on the variety, and have a smooth, glossy, and taut surface. The leaves showcase faint veining and are connected to the roots through pliable, pale green stems. Each stem has multiple nodes that can sprout new roots, giving the plants a creeping, low-growing nature. Fish Mint leaves have a crisp, tender, and succulent consistency when raw and become soft and slightly chewy once cooked. The leaves are edible raw or cooked and carry a characteristic earthy, musky, and fishy scent. Raw leaves generally have a fishy, peppery, tangy, citrusy, and grassy taste, and some varieties may also carry a ginger-like nuance.
Seasons/Availability
Fish Mint leaves are available in the spring through early winter.
Current Facts
Fish Mint leaves, botanically classified as Houttuynia cordata, are the edible greens of a low-growing, flowering plant belonging to the Saururaceae family. The herbaceous, perennial plant is native to Southern and Eastern regions of Asia and has been growing wild since ancient times. Fish Mint acquired its “fishy” moniker from a distinct aroma released from the plant, which was said to smell like a combination of fish and citrus. The species was also named “mint” for its aggressive growth characteristics. It is important to note that Fish Mint is not an actual mint, but the plant can be challenging to irradicate, behaves similarly to mint, and can regrow from any segment in its foliage. There are several varieties of Fish Mint found worldwide, varying in appearance and taste, but two main types are used for culinary and medicinal purposes, generally known as Japanese Fish Mint and Chinese Fish Mint. The species has also naturalized in regions worldwide, giving it many names, including Ja Mardoh in Meghalaya, Tokning-khok in Manipur, Masunduri in Assam, Keiliam or Lathsa in Nagaland, Diep Ca in Vietnam, Zhe-Ergen or Yuxingcao in China, Dokudami-cha in Japan, and Eoseongcho-cha in Korea. The species is also known as Fish Wort, Heart Leaf, Chameleon plant, Fish leaf, and Chinese Lizard Tail in English. In the modern day, Fish Mint leaves are a culinary and medicinal ingredient valued for their strong flavor and nutritional properties. The leaves are edible raw or cooked and are used in savory culinary dishes, especially in various Southeast Asian cuisines.
Nutritional Value
Fish Mint leaves are a source of potassium to balance fluid levels within the body, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, copper to build connective tissues, manganese to assist with calcium absorption, and other amounts of amino acids, vitamin A, fiber, and zinc. The leaves also contain decanoyl acetaldehyde, a volatile oil thought to give the greens their fishy aroma and taste. Throughout Asia, Fish Mint leaves are used in medicinal preparations to treat digestive issues, boost the immune system, and act as an antiviral, anti-inflammatory, and antibacterial. In China, the greens are used in Traditional Chinese Medicine to soothe coughs and help with issues in the respiratory tract. The leaves are viewed as having cooling properties and are used to treat fevers and inflammation. Fish Mint leaves can also be crushed and applied topically to heal burns, bruises, insect bites, and acne.
Applications
Fish Mint leaves have a grassy, herbal, tangy, citrusy, peppery, and fishy taste suited for fresh and cooked preparations. The leaves are an acquired taste, and a little goes a long way in dishes. Fish Mint is traditionally used fresh as an edible garnish. The leaves can be torn and sprinkled over salads and slaws, pounded into chutney, or topped over vegetable dishes. In Northeastern India, Fish Mint leaves are often combined into batter for fritters, used as a garnish over fish dishes to enhance the fishy flavorings, or added to singiu, a salad of sliced lotus root, Fish Mint leaves, and various herbs. The leaves are also mixed into curries, combined into rice-based dishes, or pickled as a tangy condiment. In Vietnam, Fish Mint leaves are layered into fresh spring rolls, served with grilled fish, mixed into noodle soups, or used as a garnish in soups, curries, and stews in general. The leaves are also consumed in Thailand in larb, a salad of minced meat with aromatics, and in stir-fries in Sichuan, China. Beyond use in culinary dishes, Fish Mint leaves are popularly dried and used as a medicinal herbal tea in Japan and Korea. Fish Mint leaves pair well with aromatics such as shallots, scallions, chile peppers, garlic, and coriander, dried fish, soy sauce, rice vinegar, papaya, and bold flavorings such as fermented prawn, shrimp, or anchovy paste. Fresh leaves should be immediately consumed for the best quality and flavoring. The leaves can also be stored for a few hours or overnight in a plastic bag in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Fish Mint leaves are notably revered for their medicinal properties, but they are also seen as a symbol of life and resilience in East Asia. The leaves are often featured in artwork and are used to represent strength, as the species can thrive in challenging conditions and regrow when pieces are broken. Fish Mint leaves are also used in art as a symbol of spring as the new leaf growth arises after the bleak winter months. Along with the notion of spring, the leaves are associated with rebirth and purity due to their presence in medicinal practices to cleanse the body. In Japan, Fish Mint leaves are traditionally woven into patterns on the fabric used for kimonos and are seen in ink-wash paintings.
Geography/History
Fish Mint is native to Asia, specifically Southern and Eastern regions, and has been growing wild since ancient times. There are several varieties of Fish Mint with varying sites of origins throughout Asia, and the species typically thrives in damp, moist locations along streams, shorelines, and shady woodlands, sometimes even in partially submerged spaces. Fish Mint plants are hardy, vigorous, and able to regrow from any segment of their foliage. The plants were eventually spread worldwide with migrating peoples, but as they naturalized in other areas, they acquired a reputation as an invasive species in several regions, including the United States and Europe. Fish Mint plants grow wild and are also planted in home gardens as a culinary and medicinal herb. Today, Fish Mint is primarily utilized in Asia and is foraged and commercially grown on a small scale. It is also grown as an ornamental in home gardens in the United States and Europe. Fresh leaves and roots for culinary and medicinal use are seasonally sold through local markets. The Fish Mint leaves featured in the photograph above were sourced through Mao Market in Kohima, the capital city of Nagaland, India.
Recipe Ideas
Recipes that include Fish Mint Leaves. One
is easiest, three is harder.| Food and Travel |
|
Fish Mint Root and Tofu Salad |
| Dear Juneberry |
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Spicy Fish Mint Salad |
| Builicious |
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Fish Mint Chimichurri |
