Aromatic Limnophila
Limnophila aromatica
Plantaginaceae
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About
The rice paddy herb of Vietnamese kitchens, grown in flooded fields across tropical Asia and sold fresh in Asian grocery shops, where crushed leaves smell of citrus and curry from the limonene they carry. Under water it is an upright stem plant with narrow, lance-shaped leaves in whorls of two to four, green on top and washed purple-red underneath; strong light and steady CO2 pull that colour across the whole leaf, while a modest lamp leaves it plain green and stretched. It is a variable species with green and reddish forms, and much of what shops label aromatica is really the feathery Limnophila hippuridoides, which carries six to eight leaves per whorl and reddens far more readily.
Care
Treat high light and injected CO2 (roughly 20-40 mg/l) as requirements, not extras, and feed heavily: nitrate, phosphate, potassium and iron in the water plus a nutrient-rich substrate, because it draws from both. Plant single stems about 4-5 cm apart in the background, cut back before the tops reach the surface, replant the cuttings and discard the tired lower stumps. Soft, slightly acidic water suits it best. Without CO2 it usually survives but stays green, leggy and slow, and old leaves start collecting algae.
Frequently asked questions
- What water parameters does a Aromatic Limnophila need?
- Aromatic Limnophila does best at 15–30 °C (59–86 °F), pH 6–7.5 and a general hardness of 3–12 °dGH.
- Where should Aromatic Limnophila be placed in the aquarium?
- Aromatic Limnophila works best at the back of the tank and reaches around 50 cm.
- Is the Aromatic Limnophila suitable for beginners?
- Aromatic Limnophila is a demanding species best attempted with some experience — it needs stable, closely watched conditions to thrive.