Mexican Coriander
Eryngium Foetidum

Widely used in the Caribbean as a form of seasoning or marinade, though in Asia it is considered more of a culinary herb. The Mexican Coriander variety is highly valued in the dried herb industry due to its ability to retain its colour and flavor well. Occasionally used as a substitute for cilantro despite having a much stronger taste.

The Mexican Coriander is used traditionally to treat burns, fever, hypertension, constipation, stomach ache and infertility complications, and even diarrhoea and malaria. Thought to “calm a person’s soul”, a decoction of the leaves have been reported to exhibit anti-inflammatory and analgesic effects.

The plant dries well, retaining its colour and flavor. Fresh leaves are used for salads and dips.

 

last update by M 12/7/2012

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