Fish Mint Root
Estimated Inventory, lb : 0
Description/Taste
Fish Mint roots are small in size and are slender, cylindrical, and pliable. The fleshy, narrow rhizomes are found in varying lengths, depending on how they are harvested and the plant's maturity, and exhibit a jointed nature, giving a segmented appearance. The surface of Fish Mint roots is semi-smooth, taut, and firm with a slightly rubbery feel, and the exterior may be covered in patches of soil, giving the ivory to yellow-green roots a faint brown coloring. Underneath the surface, the roots are dense, lightly aqueous, crisp, and fibrous with a chewy consistency. Fish Mint roots grow underground and are edible raw or cooked. The roots emit a mild, earthy, and musky scent, and the flavor will vary depending on the variety. Chinese Fish Mint roots generally have a spicy, peppery, astringent, and earthy taste with pungent coriander-like nuances, while Japanese Fish Mint releases more tangy, citrus, and ginger notes with woody, bitter, and peppery flavors. Regardless of the variety, Fish Mint roots have a subtle fish-like aroma, leading them to be an acquired taste.
Seasons/Availability
Fish Mint roots are available year-round, with a peak season in the spring.
Current Facts
Fish Mint roots, botanically classified as Houttuynia cordata, are edible, fleshy rhizomes of a flowering plant belonging to the Saururaceae family. The underground rhizomes grow horizontally just under the surface and are a part of an herbaceous, perennial plant native to Southern and Eastern regions of Asia. Several varieties of Fish Mint are found worldwide, varying in appearance and taste, but there are two main types, generally known as Japanese Fish Mint and Chinese Fish Mint. Historically, Fish Mint is a versatile plant used throughout Southern and Eastern Asia as a medicinal and culinary ingredient. The species is well-known for its heart-shaped leaves, but the plant's rhizomes are a secondary culinary ingredient revered for their crisp, chewy texture. In the modern day, Fish Mint is known by several regional 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. Fish Mint is grown worldwide in home gardens and is a specialty herb primarily used in natural medicines and regional Asian cuisines.
Nutritional Value
Fish Mint plants are said to be a source of potassium to balance fluid levels within the body, manganese to develop connective tissues, and iron to produce the protein hemoglobin for oxygen transport through the bloodstream. The plants also provide fiber to regulate the digestive tract, copper to help generate red blood cells, and zinc to assist the body in fighting against viruses and bacteria. Fish Mint has traditionally been used in natural medicines throughout Asia as an anti-inflammatory and antibacterial. In Traditional Chinese Medicine, Fish Mint is used to lessen fevers and coughs, act as a diuretic, and help with indigestion. In Japan, the dried leaves and roots were steeped into tea to clear the lungs and also help with earaches.
Applications
Fish Mint roots have an acquired, fishy, peppery, herbal, and musky taste suited for raw and cooked preparations. There are two main types of Fish Mint with slightly varying flavors, and each type may be used for various culinary preparations. The roots should be washed thoroughly, and some chefs choose to marinate the roots in sugar and salt for around thirty minutes to remove moisture. This allows the roots to retain a crisp consistency and lessen bitter or unpleasant flavors. In the Chinese provinces of Sichuan and Guangxi, Fish Mint roots are a delicacy used in soups, salads, and stir-fries. The leaves are the most used portion of the plant, but the roots are valued for their crunchy texture and are typically combined with aromatics and sauces for added flavoring. Fish Mint roots can be tossed with garlic, chile peppers, cucumbers, and green onions in cold side dishes, stir-fried with tomatoes, chiles, and soy sauce, finely chopped and used as a condiment, or added to dipping sauces. In the Guizhou Province, Fish Mint roots are famously stir-fried and cooked with pork belly. In addition to Chinese dishes, Fish Mint roots are used across northeastern India and are combined into chutneys with chile peppers or used as a garnish for boiled vegetables. The roots are also cooked and served over rice or pickled for extended use, a popular preparation in Nepal. In Vietnam, the roots are mixed with grilled meat and noodles, and in Japan, the roots are often dried and steeped into tea. Fish Mint roots pair well with meats such as poultry, pork, and fish, aromatics including garlic, ginger, chile peppers, and shallots, and sauces including soy, mirin, sesame, and balsamic vinegar. Fresh Fish Mint roots should be immediately used for the best quality and flavor and will keep for a few days when stored in the plastic bag in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Fish Mint acquired its “fishy” moniker from a distinct aroma released from the plant that has been 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, similar to mint species. In Japan, the plant's name roughly translates to “poison-blocking herb,” as Fish Mint was once used throughout Japan to help counteract cases of poisoning.
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 locations along streams, shorelines, and shady woodlands. 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 roots 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 Root. One
is easiest, three is harder.| Piquant Punch |
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Fish Mint Chutney |
| SBS Australia |
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Fish Mint Root Salad |
