Fish Mint

Houttuynia cordata — Saururaceae

Italiano: Menta di pesce — Dokudami

Description

Fish Mint (Houttuynia cordata) belongs to the Saururaceae family and is native to Asia. It thrives in Wet places, Stream banks, Rice paddies, Damp shade environments across regions including Japan, China, Vietnam, Korea, Southeast Asia.

Botanically, Fish Mint is strong fish aroma. Leaves raw salad herb. Roots starchy. Vietnamese Korean.. It is also known locally as Dokudami.

The edible parts include Leaves, Roots. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, July, June and May.

Nutritionally, Fish Mint stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (15.0mg, 17% DV) and Iron (1.0mg, 6% DV). It also provides 1.5g protein and 1.5g dietary fiber per 100g serving.

In the kitchen, Fish Mint offers a Fish pungent flavor profile. Raw leaves roots cooked. Common culinary applications include raw leaves, roots cooked, herb. Popular preparations include Fish mint salad, Sauteed greens with garlic, Wild green pesto, Leafy green soup.

For storage, fresh 3d.

Safety note: No toxicity. Antinutrient content is no antinutrients. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect fish mint during Apr, May, Jun and Jul. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically wet places, stream banks, rice paddies, damp shade. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Asia communities have long valued fish mint as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, fish mint pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

7/10

Toxicity: No toxicity

Antinutrients: No antinutrients

Safe lookalikes: No edible similar

Dangerous: No poisonous similar

Harvest Calendar

JanFebMarAprMayJunJulAugSepOctNovDec

Edible parts: Leaves, Roots

Preparation: Raw leaves roots cooked

Flavor: Fish pungent

Nutrition (per 100g)

Protein: 1.5g

Fat: 0.1g

Fiber: 1.5g

Vitamin C: 15.0mg (16%DV)

Vitamin A: 40mcg (4%DV)

Vitamin E: 0.3mg (2%DV)

Vitamin K: 30mcg (25%DV)

Folate (B9): 8mcg (2%DV)

Calcium: 30.0mg (2%DV)

Iron: 1.0mg (5%DV)

Magnesium: 15mg (3%DV)

Potassium: 120mg (2%DV)

Zinc: 0.2mg (1%DV)

Culinary Uses

raw leaves, roots cooked, herb

Storage

Fresh 3d

Recipes

Fish mint salad
Sauteed greens with garlic
Wild green pesto
Leafy green soup
Stir-fried Fish Mint
Fish Mint tempura
Fish Mint and tofu soup

Where It Grows

Continent: Asia

Regions: Japan, China, Vietnam, Korea, Southeast Asia

Habitat: Wet places, Stream banks, Rice paddies, Damp shade