Common Name: Culantro, shadow beni, Mexican coriander, bhandhania, long coriander, sawtooth coriander, and ngò gai.

Binomial Nomenclature: Eryngium foetidum

Culinary Use: Leaves - raw or cooke. They can be steamed and served with ric. They are more commonly used as a flavoring in foods such as soups, curries, stews and rice dishes. The leaves have a flavor somewhat like a strong coriander, but with a much tougher texture and need to be cut finely and preferably cooked for at least a few minutes

Medicinal Use: A decoction of the whole plant is used as an anti-malarial and for the treatment of hemorrhages. The plant is boiled and the water used for a herbal bath or as a medication for chicken pox and measles.

Fun Fact: An essential oil can be distilled from the seed.