Kesum

Kesum, also known as polygonum minus, is an herbaceous plant native to Southeast Asia. It belongs to the Polygonaceae family, which also includes buckwheat and rhubarb. The plant is characterized by its slender, creeping stems and lance-shaped leaves that have a distinctive reddish-brown or purplish hue, especially along the veins. Kesum typically grows in moist, shady environments and is often found along riverbanks, in paddy fields, and in damp clearings.

The leaves of kesum are the most commonly used part of the plant. They possess a unique, slightly peppery, and pungent aroma and flavor, often described as being reminiscent of coriander or cumin, though with a more herbaceous and less intensely spicy profile. This distinct taste makes it a popular ingredient in various Southeast Asian cuisines, particularly in Malaysia, Indonesia, and Thailand. It is frequently added raw to salads, ulam (traditional Malaysian salads), and sambals, or it can be cooked into soups, curries, and stir-fries.

Beyond its culinary uses, kesum has also been traditionally employed in folk medicine. Various parts of the plant are believed to possess medicinal properties, although scientific research supporting these claims is still developing. Historically, it has been associated with aiding digestion and as a topical remedy for skin conditions. The plant contains various compounds, including flavonoids and phenolic acids, which are common in many medicinal herbs.