Plant, care for and use cheese weed

Here in Germany, the Käsekraut is still more of a niche existence, while in other parts of the world it has long been known as a medicinal and aromatic herb. However, the cheese herb can be used in many ways and is easy to care for.

The name alone shows that cheese herb (Paederia lanuginosa) is a special plant whose taste is reminiscent of Camembert or well-ripened mountain cheese. The easy-to-grow, strong-growing herb is ideal for hobby gardeners and cooks who like to experiment. But cheese herb can not only be used in the kitchen, it is also suitable, for example, as an ornamental plant for hanging baskets or annual hedges. This article provides tips on growing, caring for, and using cheese weed.

Cheese herb: origin and properties

The cheese herb, which belongs to the blushing family (Rubiceae), originally comes from Vietnam, where it is one of the most important kitchen herbs. The plant, called La Mo Long, is used to flavor many dishes – but especially high-protein, difficult-to-digest dishes. If the tropical herb feels good, it grows vigorously and can form sprouts up to 2 m long in one year.

The leaves, which are still soft green when young, change color on the underside over time violet, so that La Mo Long is also excellent as an ornamental herb, for example for hanging baskets, offers. In the summer shows Paederia lanuginosa from June its pretty pink flowers with a white edge. It is also important to note that the strong, spicy scent and taste of the leaves only develop when they are cut; the plant is completely odorless in the garden.

Planting cheese weed: location and procedure

Cheese herb is perennial, but needs very warm temperatures, which is why a culture in a pot is ideal. The herb can either be kept as a houseplant all year round or spend the summer on the balcony and terrace. Furthermore, cheeseweed likes a lot of light, nutrients and water. However, waterlogging should be avoided at all costs. It is best to choose a pot with a diameter of 15 to 20 cm for the culture, which you can fill with a nutrient-rich substrate, such as ours Plantura organic universal soil, to fill.
Water the plant well and ensure that the La Mo Long is always well supplied with water during the subsequent growth period. Of course you can also plant cheese herb in the garden. The best time is in the spring when the temperatures are warm enough - around the end of April. However, since the herb does not tolerate temperatures below 15 °C, it must be brought back into the sheltered warmth in good time in autumn.

There Paederia lanuginosa, as already described, is fast-growing, you should make sure when choosing the location that you can offer the plant a climbing aid. Alternatively, you can also grow them hanging, for example in a traffic light.

Care of the cheese weed

Paederia lanuginosa doesn't require much attention. Since the plant grows so quickly, it should be watered and fertilized regularly to guarantee a bountiful harvest of tender leaves. For example, our is suitable for fertilizing Plantura organic flower & balcony fertilizer. It has a high nitrogen content that helps support strong vegetative growth of cheese weed. It also consists of 100% natural ingredients of plant origin and also contains microorganisms that promote root growth.

A deep pruning from time to time promotes the budding of young, tender shoots. Also note that while regular pruning encourages vegetative growth, it also causes flowering to be delayed. At the latest at the end of the vegetation period, i.e. in autumn, the La Mo Long plant should be cut back to make it ready for wintering.

If you have had your cheeseweed plant outside during the summer, it should be brought back inside in early autumn at the latest, before temperatures drop below 15°C at night. There it should be overwintered in a bright place. The higher the temperature, the more La Mo Long grows indoors and the more often it has to be watered. Temperatures of around 18 °C are therefore ideal for simple, low-maintenance overwintering.

Before Käsekraut is allowed to move back to the balcony or terrace in spring, it is a good idea to check the root system of the plant. If the root ball has already rooted through the entire substrate, it is time to treat your cheese weed to a new pot and fresh substrate. It is best to fill a slightly larger container with ours, for example Plantura organic universal soil. Then lift the cheese weed plant from its previous home, loosen the root ball with your hands, place the plant in the fresh pot and water it well. In this way, the Käsekraut can start the new growing season well strengthened.

La Mo Long likes to be attacked by thrips, but fortunately you are not powerless against them. How to get rid of the little pests is explained in more detail in our article fight thrips described.

harvest and use

The leaves can be harvested all year round. The following applies: the younger and more tender, the better they taste. As soon as the leaves are cut, their strong tangy flavor unfolds, which many say is reminiscent of cheese. Others classify it between kohlrabi and radish. In any case, everyone agrees that the leaves taste very spicy with a slight note of spiciness.
The leaves contain many sulfur-containing compounds that aid in the digestion of proteins. That is why they are mostly used in Vietnam for seasoning meat dishes, eggs or tofu. For example, a simple recipe is “Ran voi trung ga”, in which the chopped leaves are whisked with eggs and salt and then sautéed with onions. Here in Germany, the herb is becoming increasingly popular as a natural, low-calorie and vegan “cheese substitute”. Whether on pizza, in salads or for spicy spreads - Käsekraut invites you to experiment.
Various healing effects are also found Paederia lanuginosa attributed. For example, it is said to help with arthritis and rheumatism, kidney stones or gastrointestinal diseases.

Is Käsekraut not unusual enough for you? In our article about crazy herbs for the raised bed we will introduce you to some other special herbs that can also be cultivated outside of the raised bed.