Culantro

(Mexican coriander; Ngo gai) Native to Central America, but now cultivated throughout Southeast Asia and Latin America. Favoured where cilantro (Coriandrum sativum) does not do well because it can stand hot, steamy weather. Leaves are tough, but if sliced and then chopped they are quite tasty. Unlike cilantro, this variety dries well, retaining good colour and flavour, and it can stand some cooking -- properties that may become significant to the dried spice market.