Growing your own Long Coriander

If you like the flavour, then long coriander will give you pleasure

Long Coriander If you like the flavour of coriander, then sawtooth coriander will give you pleasure to grow and use. The smell and taste is very similar.

Long Coriander - Culantro

Eryngium foetidum is a tropical perennial herb in the family Apiaceae. Its scientific Latin name literally translates as foul-smelling thistle. Common names include culantro, Mexican coriander and long coriander. It is native to Mexico and South America, but is cultivated worldwide, sometimes being grown as an annual in temperate climates. In the United States, where it is not well known outside Latino/Hispanic, Indo-Caribbean, and Caribbean communities, the common name culantro sometimes causes confusion with cilantro, a common name for the leaves of Coriandrum sativum (also in Apiaceae), of which culantro is said to taste like a stronger version of the latter.

 

Growing your own Culantro.

The best time you plant after frost in the spring, then you can pick individual leaves until summer’s long days. Culantro, will grow out of its rosette, stretching upward with a fast-growing stalk that will bloom and set seeds. If the seeds are allowed to drop into the soil, it may re-seed. Your best is to grow it in early spring and cut off the flower stalk in order to encourage continued leafy growth, rather than flowers.

 

Growing Culantro in a Pot

Growing your own Culantro. The best time you plant after frost in the spring, then you can pick individual leaves until summer’s long days.

Select an appropriate pot. Choose a flower pot or container that's at least 50 cm wide and to 25 cm deep. Plant the seeds into the flowerpot. Fill the pot with some fast-draining soil, place them in a sunny or semi-shady spot and keep them moist.

 

Long Coriander

If you like the flavour of coriander, then sawtooth coriander will give you pleasure to grow and use. The smell and taste is very similar. Long coriander leaves have good potential for drying as it does retain flavour whereas the annual coriander does not keep its flavour when dried.

 

Culinary

Long coriander’s usage concentrates on the Far East and Central America. In Asia, it is most popular in the countries of the South East Asian peninsular. In Thailand, Malaysia and Singapore it is commonly used together with or in place of coriander and topped over soups, noodle dishes and curries. It can also be used for Thai curry pastes (see coconut), especially, when coriander roots are not available.

 

Long coriander is of some importance in the cooking of Vietnam, where fresh herbs are of chief importance (see Vietnamese coriander). Long coriander is often used as a fully equivalent substitute for the much-loved coriander leaves to decorate soups and stir-fries; occasionally, the largest leaves are used to wrap food bits in them.

 

In South Asia, long coriander is rarely used and not much known; yet it is a common household garden plants in the Hill Area of Nepal, as it tolerates the mountain climate better than true coriander does. I found it also in the South Indian Cardamom Hills, where it is grown as an Ayurvedic plant. There is only one region where it is a common culinary herb: The mountains of the extreme North-East, where culinary habits show a lot of South East Asian influence. See chameleon plant for details.

 

Culantro has been used in folklore medicine for a variety of ailments, from upper respiratory complaints to gastric upsets. You can try the chopped leaves for salads, soups, sauces, curries and particularly fish dishes.

 

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