| Mexican Coriander |
| Eryngium foetidum|
| Uses: Culinary/Medicinal
|| Duration: Perennial (hardy in zones 8-11) |
| When to Sow: Spring/Anytime
|| Ease of Germination: Moderate |
| (Culantro; Thorny coriander; Ngo gai; Chadon Beni)
Native to Central America, but now cultivated throughout Southeast Asia and Latin America. Favoured where the true coriander (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 other corianders, 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.