Chameleon Plant

This is a herb that I have not yet had the pleasure of trying.

Chameleon plants	Chameleon plant flower and leaves	Variegated chameleon plant leaves

Species:	Houttuynia cordata.
Origin:	Eastern Asia.
Source:	Chameleon plant grows wild across a vast area from Nepal to Korea via Thailand. The plant is often grown as an ornamental in Europe and the US, the most popular type being variegated cultivars with attractive three-coloured foliage.
Used Part:	Fresh leaves. The rhizome is also aromatic but less commonly used.
Family:	Saururaceae (lizard tail family).
Effect:	Of this species, two different chemotypes are known: The Sino-Vietnamese variety resembles coriander in its aroma and the Japanese variety is characterised by a strange lemon or orange odour that is often compared to ginger. Some have compared the fragrance of chameleon herb with raw meat or fish. The taste is aromatic, close to that of Vietnamese coriander, but with an astringent aftertaste.
Etymology:	The scientific plant name houttuynia is in honour of Dutch biologist Maarten Houttuyn (1720-1798). The name lizard tail is motivated by the acute shape of the leaves in both saururia and houttuynia. The name "chameleon plant" or "chameleon herb" should be used only for the beautifully coloured variety which is most common as an ornamental in the West and whose triple-hued leaves (yellow, red and green) are named after the colour-changing chameleon.
	The English names "fishwort" and "heartleaf" refer to the plant's strong odour and to the heart-shaped leaves, respectively. The Vietnamese name of the plant is diếp cá. The name vap ca, unknown in Vietnam but common in English herbal literature, probably results from writing errors in early Western reports. Species name cordata is Latin for "heart-shaped", a reference to the leaves.
Uses:	The leaves of the chameleon plant are sometimes found in Vietnamese salads and garnishes. In Vietnam, many other fresh herbs (especially Vietnamese coriander) are also used to serve the same purpose. The fresh, aromatic flavour of chameleon leaves makes them a sound, if unusual, ingredient of European salads.