Description
Perennial Coriander
Botanical Name: Eryngium foetidum
Perennial coriander is also known as saw tooth or saw leaf coriander, long coriander, Mexican coriander and Culantro. It originates from Central America – the Caribbean islands, Puerto Rico and Mexico and is cultivated throughout Southeast Asia and Latin America.
The leaves of perennial coriander are long with a serrated edge. It flowers profusely especially during summer, the prickly flower heads should be regularly pruned from the plant, this encourages the leaves to grow.
The pungent odor is very similar to coriander. The leaves need to be chopped as they are tougher than the regular coriander. The leaves of perennial coriander will put up with some cooking unlike regular coriander. Use leaves in stir-fries, soups, salads, curries and salsa. Use the root to flavour vegetables.
The prickly seed head can be made into a spicy paste. Put seed head into blender or processor with chilli, ginger, garlic and sesame oil or vegetable oil and whiz until smooth. Store in fridge. Use to flavour curries and stir fries or spread on sandwiches or biscuits with cheese. The paste can also be stirred through chopped chicken for a delicious sandwich fill.
This variety of coriander dries well, retaining good color and flavour.
A root poultice can be used as a tissue regenerator. In India the root is used to soothe stomach pains.
Growing Conditions
Perennial coriander grows in full sun to part shade and likes good drainage. It will tolerate hot humid summers where common coriander will bolt to seed quickly.
