Paederia lanuginosa

The Cheese Plant, with its unpronounceable Latin names Paederia lanuginosa or Hondbesseion lanuginosum, is an unusual Vietnamese climbing plant that is very popular among advocates of a 100% plant-based diet.  Completely edible, its young leaves, which taste like Camembert, are mainly consumed raw or cooked, to flavor cuisine. Its velvety foliage, rust-colored with green veins, is both flavorful and charming, as are its clusters of curious, hairy little bells that bloom in summer. Plant it in a warm, sheltered, sunny location with moist soil. Its root system can withstand temperatures down to -8/-10°C (17.6/14°F) in the ground, under a thick layer of mulch. In colder climates, it can be easily grown in a pot and overwintered in a cold greenhouse or a minimally heated conservatory.

Paederia lanuginosa is native to open forests in China (Yunnan), Thailand, and Vietnam. In Asia, this vine, locally known as Mo Long, has long been used for its digestive medicinal properties. It belongs to the large Rubiaceae family and is a cousin of the coffee plant, bedstraw, and woodruff. While not demanding in terms of soil type, the cheese plant prefers fertile and fresh soil. In its natural habitat, under a subtropical to tropical climate, its stems can reach a length of 12 meters (39 feet). In our latitudes, its dimensions will remain more modest, especially if it is grown in a pot, pruned, or cut back by frost each winter.

The hairy, velvety stems of Paederia are a violet-brown color. They are voluble and twine around available supports (stakes, shrubs). Without support, they can also creep along the ground or spill over pots. The plant reaches an average height of 1.50 meters (5 feet) or a spread of 60 cm (24in), depending on growing conditions. It tolerates pruning well, which helps control its growth. Its foliage consists of oval, hairy leaves measuring 8 to 20 cm (3 to 8in) in length and 4.5 to 15 cm (2 to 6in) in width, arranged opposite each other on the stems. The lamina, marked by prominent veins, is green tinged with rust when young. Mature leaves are dark green with a purple underside. It blooms in summer, from June to September-October depending on growing conditions and climate. The inflorescences emerge in the axils of the leaves on the main stems or at the ends of secondary stems. They are small panicles of bell-shaped flowers measuring approximately 1.5 to 2 cm (1in) in length. The corolla combines various colors: pale green, dull white, pink, reddish-purple, or dark purple. After pollination by insects, oblong to elliptical fruits form, laterally flattened and measuring about 1 cm (0in) in length. They turn brown when ripe, and their small winged seeds are dispersed by the wind. The cheese-like aroma is due to the presence of a sulphur compound in the plant's tissues, which also aids digestion.

Harvesting: Pick as needed, when the leaves are young, from spring until frost or all year round if your cheese plant is protected from freezing temperatures. Harvest leaf by leaf, by hand or with a knife. The leaves of Paederia can be consumed raw, cooked, or dried.

Usage: The cheese plant is widely used in traditional Vietnamese cuisine, where it flavors soups and rice. Raw leaves can be chopped and added to toasted and buttered bread, scrambled eggs, pasta, tofu, or yogurt. You can also make a simple Vietnamese omelette by beating eggs with sliced leaves and onions. Young leaves can be used to make pesto. While the unique aroma of this plant can replace the flavor of cheese in everyday recipes, it will never provide the creamy texture of melted cheese to your dishes!

Gardening tip: To reduce the need for watering, we recommend mulching the soil with thin, successive layers of grass clippings mixed with dead leaves, if possible. This protective layer keeps the soil moist and fertile while also reducing the need for weeding.