This culinary herb is a member of the genus Persicaria and is better known as Vietnamese mint. It has the same V-shaped leaf markings as the other species of Persicaria that grow well in Sydney. Unlike most of them, however, this is a frost-tender plant hailing from South-East Asia, so needs to be grown as an annual in cooler areas. I confine it to a pot, as it tends to take root wherever the tip of the stems touch the ground. It likes moisture and regular fertiliser. It has many uses in Asian cooking and it also makes an attractive garnish.
Persicaria belong to the family Polygonaceae.