In the Cambodian cuisine, the leaf is known as chi krasang tomhom (Khmer: ជីរក្រសាំងទំហំ) and is used in soups, stews and salads.

The Khoibu community grind the leaves with ghost pepper and a nut locally known as "bonra" to make a spicy side dish.

Research conducted in North East Victoria has shown that kesom oil has potential applications in the flavor and fragrance industry, particularly as a natural source of aliphatic aldehydes.

[8] The Vietnamese coriander is a perennial plant that grows best in tropical and subtropical zones in warm and damp conditions.

Many Buddhist monks grow coriander in their private gardens and eat it frequently, believing it helps them remain celibate.

[11] North American sources state Persicaria odorata can be grown outside in frost free parts of USDA Zones 9-11 in moderately fertile soil which is poor or well-drained but will remain moist to wet.

Northern European sources proscribe all but summer under glass as it is hardy to H1C (minimum 5–10 °C (41–50 °F)) with West and South facing aspects preferable.

Rooting cuttings in water is so easy that North American sources recommend against overwintering indoors where humidity cannot be maintained.

Rather, source fresh bunches of rau răm in early spring cost effectively from Asian supermarkets.

Trim the bottom off stems to the first healthy internode and place in water until 1–2 centimetres (0.39–0.79 in) roots appear below the lowest node and then plant in soil.