Culantro (long coriander)

Eryngium foetidum

herb

Long toothed leaves of a tropical American umbellifer, tasting like a stronger coriander; in Caribbean marinades and sofritos and Vietnamese soups.

Origin

Tropical America and Caribbean

Season (United States)

all year round · grows in your region

Preparation

The leaves are washed and finely chopped, raw or added during cooking — they stand up to heat better than coriander; the tough base is cut off.

Molecules

In small amounts, not counted Phenolic acids

Did you know?

It is also called Vietnamese coriander, ngò gai, Mexican coriander or spiny coriander; it seasons dishes in Cuba, Puerto Rico and Trinidad.