Asian in origin, this herb is a member of the snap-dragon family of plants and is an aquatic plant grown in the flooded rice fields of Asia. Rice Paddy herb is a flowering plant that thrives in tropical climates, it blooms a small pale violet flower that adorns the leaves of the herb stems as it matures. With a lemony, citrus aroma as well as flavor, the Rice Paddy herb is a common spice used in Vietnamese recipes for seafood and fish soups such as Canh Chua or Samlor Manchu Trey, a Cambodian soup. It is also a common ingredient in a variety of curries. The fresh leaves of this herb are the plant parts used for seasoning as they are chopped into small pieces and added to various foods as an uncooked herb seasoning. If Rice Paddy herbs are not available, substitute coriander or basil, either lemon or anise flavored. Rice Paddy herb is also referred to as Finger Grass, Shui fu rong, Tian xiang cao, Seui fuh kyuhng, Tihn heung chou, Shiso-kusa, Soyeob, Soyob, Kayang, Phak Kayang, Rau om, Lang hom nay, as well as a few other names for various native languages.