https://gardenology.mywikis.net/w/index.php?action=history&feed=atom&title=Eryngium_foetidum 2026-04-13T18:57:52Z Revision history for this page on the wiki MediaWiki 1.35.3 https://gardenology.mywikis.net/w/index.php?title=Eryngium_foetidum&diff=9742&oldid=prev 2007-10-08T09:34:41Z

<p></p> <p><b>New page</b></p><div>{{Taxobox<br /> | color = lightgreen<br /> | name = ''Eryngium foetidum''<br /> | image = Hombay3.jpg<br /> | image_width = 220px<br /> | image_caption = ''Eryngium foetidum'' leaves<br /> | regnum = [[Plant]]ae<br /> | divisio = [[Magnoliophyta]]<br /> | classis = [[Magnoliopsida]]<br /> | ordo = [[Apiales]]<br /> | familia = [[Apiaceae]]<br /> | genus = ''[[Eryngium]]''<br /> | species = '''''E. foetidum'''''<br /> | binomial = ''Eryngium foetidum''<br /> | binomial_authority = [[Carolus Linnaeus|L.]]<br /> }}<br /> '''''Eryngium foetidum''''' (also known as '''Bhandhanya''', '''Chandon benit''', '''Culantro''', '''Donnia''', '''Culantro Coyote''', ('''Fitweed''', '''Long coriander''', '''Mexican coriander''', '''Wild coriander''', '''Recao''', '''Shado beni''' (English-speaking Caribbean), '''Spiritweed''', ('''Ngò gai''' (Vietnam), '''Sawtooth'''), )'''Saw-leaf herb''', or '''Cilantro cimarron''') is a tropical perennial and annual [[herb]] in the family [[Apiaceae]]. It is native to [[Mexico]] and [[South America]], but is cultivated worldwide. In the [[United States]], where it is not well-known, the name culantro sometimes causes confusion with ''[[Coriander|Coriandrum sativum]]'', the leaves of which are known as cilantro, and which culantro is even said to taste like.&lt;ref&gt;[http://www.hort.purdue.edu/newcrop/proceedings1999/v4-506.html Ramcharan, C. 1999. &quot;Culantro: A much utilized, little understood herb&quot;. p. 506–509. In: J. Janick (ed.), ''Perspectives on new crops and new uses''. ASHS Press, Alexandria, VA.]&lt;/ref&gt; The two plants are in the same family, [[Apiaceae]].<br /> <br /> [[Image:B dhania.jpg|left|thumb|Eryngium foetidum foliage]]<br /> <br /> ''E. foetidum'' is widely used in seasoning and [[marinade|marinating]] in the [[Caribbean]]. It is also used extensively in [[Thailand]], [[India]], [[Vietnam]], and other parts of [[Asia]] as a culinary herb. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried [[herb]] industry. It is sometimes used as a substitute for [[cilantro]], but has a much stronger taste. Like cilantro, many people find the leaves distasteful, due to a genetic trait. As the species name means &quot;fetid&quot; in Latin, it is possible that Linnaeus also had noted this trait.{{Fact|date=June 2007}}<br /> <br /> Medicinally, the [[Leaf|leaves]] and roots are used in tea to stimulate appetite, improve [[digestion]], combat colic, soothe stomach pains, eliminate gases and as an [[aphrodisiac]]. <br /> <br /> ==References==<br /> &lt;references/&gt;<br /> <br /> ==External links==<br /> *[http://www.uni-graz.at/~katzer/engl/Eryn_foe.html Long Coriander (''Eryngium foetidum'' L.) page] from Gernot Katzer's Spice Pages<br /> *[http://www.sandmountainherbs.com/coriander_mexican.html Mexican Coriander (''Eryngium foetidum'' L.) page] Information on the various common names of &quot;Long Coriander&quot; &amp; cultivation tips.<br /> <br /> ==See also==<br /> *[[Cuisine of Vietnam]]<br /> <br /> <br /> {{Herbs &amp; spices}}<br /> <br /> [[Category:Apiaceae]]<br /> [[Category:Herbs]]<br /> [[Category:Vietnamese cuisine]]</div>

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