Coriander - Sawtooth - Mexican (Eryngium foetidum) Cilantro Extranjero Heirloom Herb
Mexican coriander is also known as saw tooth or saw leaf coriander, long coriander, cilantro extranjero, recao, bhandhania, and Culantro. It originates from Central America – the Caribbean islands, Puerto Rico and Mexico and is cultivated throughout Southeast Asia and Latin America.
Mexican Coriander is a leafy green plant with a texture similar to spinach, but thinner. Leaves are rough, yet delicate, and have a taste and aroma similar to cilantro, but is more perfumed and concentrated. – is a tropical perennial herb in the carrot family, native to Mexico and South America.
Flowers are small, thistle-like and green in colour, surrounded by jagged, modified leaved, termed bracts. It is grown mainly for the leaves, which are used in cooking, and they have a similar and stronger taste compared to Coriander (Coriandrum sativum). This variety is foul smelling and, when the leaves are crushed, it does have a strong smell, however when it is cooked, it is reminiscent of coriander, but much stronger - a little goes a long way. The flavour is heat-stable, so you can cook with it early on in a dish; but it can also be used raw, and it is great in a salsa.
- Sun to part shade; too much sun makes it bolt
- well draining soil
- Start seeds indoors 6 weeks prior to last frost. Surface sow in light starting mix as the tap root doesn’t like to be restricted when young. The soil needs to be kept moist, but not waterlogged.
- Germination: up to 25 days
- Transplant outdoors after all risk of frost has passed.
- Spacing 15 to 30 cm Seeds:
- Coriander seeds are harvested after cilantro flowers; the seed will be ready for harvest 2 to 3 weeks after flowering when they turn light brown. Hang stems and seed heads upside down in a paper bag in a cool, dry place. The seeds will fall into the bag as they ripen.
- Seed Count: 25