CILANTRO,
Coriandrum sativum
In North America, cilantro is the name by which fresh coriander is known. Chefs use its pungent, citrusy leaves, musky roots and sweet, aromatic seeds. For thousands of years it has been appreciated for its culinary and medicinal properties in South Asia, the Middle East and Latin America.
CULANTRO
(MEXICAN CORIANDER)
Eryngium foetidum
Native to Central America, but now cultivated throughout Southeast Asia and Latin America. Favored where the true coriander (Coriandrum sativum) does not do well because it cannot stand hot, steamy weather.
Leaves are tough, but if sliced and then chopped they are quite tasty. Unlike other corianders, this variety dries well, retaining good color and flavor, and it can stand some cooking - properties that may become significant to the dried spice market.
VIETNAMESE CORIANDER
Polygonum odoratum
(Rau ram) This remarkable herb from Vietnam has excellent flavor. Grow this perennial indoors in good light, or as an annual groundcover outdoors.
