Daun Kesum (Persicaria odorata): A Culinary Herb with Potent Medicinal Properties
Abstract
Daun Kesum, commonly referred to as Vietnamese coriander or Laksa leaf, is a staple herb in Southeast Asian cuisine and traditional medicine. Belonging to the Polygonaceae family, Persicaria odorata is valued not only for its unique, spicy aroma but also for its pharmacological potential. Traditionally used in Malay and Vietnamese medicine, it demonstrates antimicrobial, antioxidant, digestive, and anti-inflammatory properties. This article reviews its botanical profile, TCM and TMM perspectives, phytochemical composition, therapeutic applications, and nutritional value.
1. Botanical Profile
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Scientific Name: Persicaria odorata (syn. Polygonum odoratum)
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Family: Polygonaceae
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Common Names:
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Daun Kesum (Malay)
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Vietnamese coriander / Laksa leaf (English)
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Rau răm (Vietnamese)
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Growth Habit: Perennial herb, thrives in moist, tropical climates
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Leaf Description: Lanceolate, narrow leaves with a characteristic spicy, peppery scent
The plant grows along the ground, producing aromatic stems and leaves often used fresh in cooking and medicine.
2. Traditional Medical Uses
2.1 Traditional Malay Medicine (TMM)
Daun Kesum plays a vital role in traditional postpartum care and digestive treatments:
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Aids digestion and reduces flatulence
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Used in postnatal baths to restore vitality and reduce "wind"
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Decoction taken for body odor and stomach discomfort
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Used topically to treat fungal infections and inflammation
2.2 Vietnamese & Other Traditional Systems
In Vietnam and nearby regions, Daun Kesum is used to:
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Treat indigestion, dysentery, and loss of appetite
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Improve circulation and relieve joint pains
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Control menstrual issues due to its warming nature
3. TCM Properties (Traditional Chinese Medicine)
In Traditional Chinese Medicine theory, Persicaria odorata is interpreted as:
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Taste: Pungent
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Nature: Warm
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Meridian Tropism: Spleen, Stomach, Liver
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Functions:
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Disperses cold and wind
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Invigorates qi circulation
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Dries dampness and supports digestion
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Resolves toxins in food stagnation
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Its properties are similar to warming herbs used to promote yang and dispel cold-damp conditions.
4. Phytochemical Composition
| Compound Class | Notable Phytochemicals | Action |
|---|---|---|
| Flavonoids | Quercetin, Kaempferol | Antioxidant, anti-inflammatory |
| Aldehydes | Decanal, Dodecanal | Antimicrobial, aromatic |
| Essential oils | α-pinene, β-caryophyllene | Antibacterial, anti-fungal |
| Terpenoids | — | Flavoring, anti-inflammatory |
| Phenolic acids | Caffeic acid, Chlorogenic acid | Antioxidant, detoxifying |
Kesum’s distinctive aroma and medicinal benefits arise from its rich volatile oil and flavonoid content.
5. Nutritional Profile (Fresh Leaves)
| Nutrient | Amount (approx. per 100g fresh) |
|---|---|
| Vitamin A | Moderate |
| Vitamin C | High |
| Iron | Moderate |
| Calcium | Present |
| Fiber | High (due to leafy structure) |
6. Health Benefits
6.1 Digestive Support
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Stimulates appetite and relieves bloating
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Acts as a carminative and mild laxative
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Useful in post-heavy meal decoctions
6.2 Antimicrobial & Antifungal
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Effective against Candida and foodborne bacteria
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Traditionally used for skin fungal issues
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Fresh leaves used in foot soaks for odour and infection
6.3 Anti-inflammatory & Antioxidant
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Reduces oxidative stress
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May help in joint pain and arthritic swelling
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Supports detoxification in the liver and colon
6.4 Women's Health
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Used in postpartum care (mandi herba, herbal bath)
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Supports uterine contraction and cleansing
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Helps manage irregular menstruation
7. Preparation & Dosage
| Preparation | Method |
|---|---|
| Herbal Tea | 5–7 fresh leaves steeped in hot water; consumed warm |
| Topical Paste | Crushed leaves applied to skin for fungal infections |
| Postpartum Bath | Boil 2 handfuls of leaves in water; used as sitz or body bath |
| Culinary Use | Added fresh to soups (e.g., laksa), rice, and sambal |
8. Safety and Precautions
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Considered safe in culinary and medicinal amounts
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Pregnant women should avoid large doses due to warming and uterotonic effect
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May cause allergic skin reactions in sensitive individuals when applied topically
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Avoid excessive use if experiencing heat-type conditions (e.g., high fever)
9. Conclusion
Daun Kesum is more than a culinary herb—it is a culturally significant medicinal plant with digestive, antimicrobial, and anti-inflammatory properties. Its relevance in both traditional and modern integrative medicine is growing, especially in Southeast Asian herbal practice. Further scientific validation of its bioactive compounds may unlock new applications in natural health care.
References -Data Compile by Chat GPT
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Akinmoladun, F. O., Akinrinlola, B. L., & Olaleye, T. M. (2020). Phytochemical screening and antimicrobial activity of Persicaria odorata. African Journal of Traditional, Complementary and Alternative Medicines, 17(3), 1-7.
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Ong, H. C., & Nordiana, M. (1999). Malay ethno-medico botany in Machang, Kelantan, Malaysia. Fitoterapia, 70(1), 10–14.
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Ministry of Health Malaysia. (2015). Malaysian Herbal Monograph. Kuala Lumpur: Institute for Medical Research.
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Nguyen, T. L., & Dang, T. M. (2011). Traditional uses of aromatic herbs in Vietnamese medicine. Journal of Herbal Medicine, 2(1), 25–30.
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