Kesum
Persicaria minor
An aromatic herb from Southeast Asia, used fresh in salads and soups.
Known as kesum, this creeping herb is native to Southeast Asia and widely used in Malaysian and Indonesian cooking. Its peppery leaves add aroma to spicy dishes and salads.
- Native to Southeast Asia, found in Malaysia and Indonesia.
- Known locally as kesum, used in laksa and ulam.
- High in antioxidants, phenols, and dietary fiber.
- Used in traditional post-natal tonics and digestion aids.
What is Kesum?
Kesum is a creeping herb with slender green stems tinged with red. It grows up to one and a half meters tall in wet lowlands or cool highlands near water. The plant features long, narrow leaves arranged alternately along the stem. Tiny pale violet flowers appear at the nodes. The young leaves and shoots are the edible parts, offering a distinct peppery scent and taste.
Where does Kesum come from?
The plant is native to South East Asia, specifically Malaysia, Thailand, Vietnam, and Indonesia. While it originated in this region, it has spread naturally to Europe and Australia. In its home range, it thrives in damp environments like riverbanks, ditches, and canals.
What does Kesum taste like?
The herb provides a sharp, peppery aroma that defines many regional dishes. This pungency comes from its natural chemical composition, including high levels of phenols and antioxidants. The taste is herbal and biting, similar to water pepper but milder, making it suitable for raw consumption or cooking.
How Kesum is grown and processed
Kesum grows wild in cooler highlands and wet lowland areas. It spreads via creeping stems with short nodes spaced about nine millimeters apart. The plant prefers moist soil near rivers or canals. Harvesters collect the young leaves and shoots, which are then used fresh in culinary applications or processed for medicinal oils.
Kesum, drawn
How Kesum is used
In Malaysia and Indonesia, kesum is essential for ulam, a type of fresh salad. It serves as an aroma spice additive in peppery dishes like laksa, nasi kerabu, asam pedas, and tom yam. The leaves are also brewed into tea. Additionally, the plant's oil is used in aromatherapy and traditional treatments for dandruff.
Kesum in the world's kitchens
Malaysian and Indonesian cuisines rely heavily on kesum for its distinctive peppery note. It is a key ingredient in nasi kerabu and asam pedas. Thai cuisine also incorporates the herb into tom yam soups. The plant bridges these culinary traditions through its shared preference for fresh, aromatic greens.
At a glance: where it turns up
Cuisines
Spiritual and ceremonial use
It remains a practical culinary and medicinal plant rather than a sacred object in religious practice.
Kesum at celebrations
It is used in everyday cooking and traditional medicine rather than for special occasion foods.
Traditional and medicinal use
In Malaysian traditional medicine, kesum is used in post-natal tonics to aid recovery. It is also applied for digestive issues and topical treatments for skin conditions like dandruff. Studies suggest antioxidant and anti-inflammatory properties, though these are described as traditional uses rather than medical advice.
Meal
This herb appears in lunch and dinner settings, particularly in street-food stalls serving laksa or tom yam. It is also eaten raw as a snack or side dish in ulam salads. The leaves may be steeped for drinks, providing a refreshing herbal option alongside meals.
Questions people ask about Kesum
What is kesum?
Kesum is the common name for Persicaria minor, a creeping herb native to Southeast Asia. It is known for its peppery flavor and is used in salads and soups.
Where does kesum come from?
It originates in Malaysia, Indonesia, Thailand, and Vietnam. It grows wild in wet lowlands and cool highlands near water sources in these regions.
How does kesum taste?
It has a sharp, peppery taste and a strong herbal aroma. The flavor is pungent yet refreshing, making it ideal for raw salads and spicy soups.
How is kesum used in cooking?
Young leaves and shoots are eaten raw in ulam salads. They are also added to dishes like laksa, nasi kerabu, and tom yam for aroma and spice.
Good reading and sources
- Persicaria minor on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos and video
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Persicaria minor", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryMasala rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Names, strengths and customs differ from one grower, kitchen or shop to the next. Traditional and medicinal uses are described as tradition, never as medical advice, and none of this is a substitute for a doctor. If something is wrong, tell us. Last refreshed 2026-10-04.
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