Its flowers are greenish-yellow and borne on a terminal spike 2–3 cm (3⁄4–1+1⁄4 in) long with four to six large white basal bracts.

[3] Houttuynia cordata grows in moist to wet soil or slightly submerged in water, as long as it is exposed partially or fully to the sun.

The 'Chameleon' variety (synonymous with H.cordata 'Court Jester', 'Tricolour', and 'Variegata') is slightly less vigorous than the parent species, with stubbier leaves mottled in both yellow and red.

In northeastern India, the leaves are commonly used in salads, salsas, or cooked with other vegetables, and as a garnish over side dishes.

In Vietnamese cuisine, the plant is called diếp cá and is used with grilled meat and noodle salad dishes.

[6] Zhé'ěrgēn (Chinese: 折耳根, "broken ear-root") is the edible rhizome of Houttuynia cordata (yúxīngcǎo; 魚腥草; "fish-smelling grass") with a fresh, spicy, peppery flavour that is used in southwestern Chinese cuisine, i.e. that of Guizhou, Sichuan, Yunnan and western Guangxi.