Fish mint
What is it?
Fish mint is a perennial plant with heart-shaped leaves, white flowers, and prominent whitish roots. It is often described as ‘fishy’, peppery, and citrus-tasting, making it an acquired taste. The leaves can be eaten raw, boiled, or sautéed with other leafy greens.
What other names does it have?
Botanical Name: Houttuynia cordata
Regional Names: Jamyrdoh (Khasi), Musundari (Assamese), Uithinthang (Mizo), Gatha (Angami), Tokning-khok (Meitai), Chameleon plant (Common name), Heartleaf (Common name)
When is it in season?
Where is it found?
The plant is consumed in parts of South and Southeast Asian countries like India and China. It grows in forest edges under shade, at field margins, and by the side of streams. It easily propagates vegetatively with the help of its rhizomes—making it an ideal ground cover for soil stability but also potentially invasive in non-native regions. One can find bundles of fish mint at the local markets, and it can be foraged too.
What is its history/cultural significance?
Fish mint is said to be part of local medicinal practices in the northeastern region of India. In states like Meghalaya, Manipur, Arunachal Pradesh, and Sikkim, fish mint is used in home remedies such as healing wounds and cuts, and for digestive issues, as mentioned in this research paper.
How can you use it?
The leaves and roots can be eaten raw, roughly chopped after washing, and used as garnish over eromba and singju.
What states can I find it in?
What parts of the plant are edible?
Leaves and roots
Is it nutritious?
Fish mint has essential nutrients like amino acids, fibre, protein, fatty acids, and vitamin C. It also has antibacterial, anti-inflammatory, and antiviral properties, as highlighted in this research article.
How do you store it?
Fresh mint should ideally be used immediately. It can be refrigerated and stored in the crisper drawer for a few days, after a thorough wash and drying of the moisture. The pat-dried leaves and roots can either be wrapped using a paper towel or stored in an air-tight container.
Stories:
This herb tastes and smells like fish it has recognised health benefits by DTE Staff, Down to Earth
This article mentions fish mint being part of ancient texts of traditional Chinese and Japanese medicine, as well as Ayurveda and Siddha, along with its health benefits.
Fish mint, Himalayan chives and berry pickle: how wild ingredients are transforming school lunches in India by Tora Agarwala, The Guardian
This article highlights how midday meals at Laitsohpliah government school include locally sourced ingredients including wild greens, fish mint, fruits, cured fish, and grains such as millets and lentils, making school lunches healthier, more sustainable, and climate resilient.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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