Houttuynia cordata, also known as fish mint, fish leaf, rainbow plant, chameleon plant, heart leaf, fish wort, or Chinese lizard tail, is one of two species in the genus Houttuynia (the other being H. emeiensis). It is a flowering plant native to Southeast Asia. It grows in moist, shady locations. It was named after Martinus Houttuyn. Growth Houttuynia cordata is a herbaceous perennial plant that can grow to , spreading up to . The proximal part of the stem is trailing and produces adventitious roots, while the distal part of the stem grows vertically. The leaves are alternate, broadly heart-shaped, long and broad. Its flowers are greenish-yellow and borne on a terminal spike long with four to six large white basal bracts. It normally blooms in the summer. It is considered an invasive plant because of its ability to regrow rhizomes from any segment of its foliage. Cultivation Houttuynia cordata grows in moist to wet soil or slightly submerged in water, as long as it is exposed partially or fully to the sun. It can become invasive in gardens and difficult to eradicate as their roots run deep and actively spread. It propagates by division. It is usually found in one of its cultivated forms in temperate gardens. The 'Chameleon' variety (synonymous with H.cordata 'Court Jester', 'Tricolour', and 'Variegata') is slightly less vigorous than the parent species, with stubbier leaves mottled in both yellow and red. Another common variety, 'Flore Pleno', has masses of white bracts and retains the vigor of the parent species. Houttuynia cordata has been naturalized in North America. Usage Culinary use It is commonly grown as a leaf vegetable, and is used as a fresh herbal garnish. The leaf has an unusual taste from its volatile oil (Houttuynine), a taste that is often described as "fishy", earning it the nickname "fish mint". In northeastern India, the leaves are commonly used in salads, salsas, or cooked with other vegetables, and as a garnish over side dishes. The tender roots can also be ground into chutneys along with dry meat or fish, chilies, and tamarind. It is taken raw as salad and cooked along with fish as fish curry. In Japan and Korea, the dried leaves may be used as an herbal tea, which is believed to have healing properties. It is called dokudami-cha () in Japan and eoseongcho cha () in Korea. In Vietnamese cuisine, plant is