Vietnamese Mint

Vietnamese Mint 
Vietnamese Mint has a fresh, aromatic flavour with peppery, citrus, and mint-like notes.
Use it when you want a distinctive herb that adds fresh aroma and bold flavour to Vietnamese and Southeast Asian dishes.

Why you’ll love it

• Freshness: Harvested, cut, and packed when you place an order
• Hyperlocal: Grown in Scarborough for pickup or local delivery
• Clean: Hydroponic, soil-free, and grown in a controlled indoor system
• Flavour: Fresh, aromatic flavour with peppery, citrus, and mint-like notes
• Easy to use: Ready to use with little preparation required

Best ways to use Vietnamese Mint

Steep it into hot tea or iced tea.
Add it fresh to salads, fresh spring rolls, and rice paper rolls for a bright, aromatic finish.
Garnish pho and other Vietnamese soups, or stir into rice dishes just before serving.
Serve alongside grilled meats, duck, seafood and fresh herb platters, or chop into dipping sauces and dressings.

Vietnamese Mint pairs especially well with duck, chicken, pork, beef, seafood, crab, shrimp, rice noodles, fresh spring rolls, cucumber, bean sprouts, lime, chilli, garlic, fish sauce, rice vinegar, and citrus.
Use Vietnamese Mint fresh and add it near the end of cooking to preserve its fresh aroma.

Why hydroponic Vietnamese Mint?

Hydroponic growing uses a water-based nutrient system instead of soil.
This helps keep the crop clean, controlled, and close to the community.
Since we grow locally in Scarborough, travel time from harvest to pickup or delivery is reduced.

Indoor hydroponic growing can also support careful water use because water and nutrients are managed in a controlled system.
For customers, that means fresh local produce grown with care, consistency, and less dependence on long-distance supply chains.

Freshness Tips

• Rinse only before use, then dry well
• For longer freshness, trim the stem ends and place stems in a jar with about 1 inch of cold water, then cover loosely and refrigerate
• Do not pack the leaves tightly; trapper moisture can shorten freshness
• Keep leaves as dry as possible during storage
• Change the water every few days or whenever it becomes cloudy
• If the Vietnamese Mint looks soft after sitting in the fridge, trim the stem ends and place the bunch in a bowl of ice-cold water for 15 to 30 minutes
• Pat dry and use right away
• Use within 5 to 7 days for best flavour and aroma

Browse all hydroponic herbs from 5N2
Learn more about hydroponic vertical farming from Farm Credit Canada (FCC)