Culantro (Eryngium foetidum) is native to Latin America and the Caribbean and is related to cilantro. It has tall, stiff, serrated leaves with a prominent central ridge and a more penetrating aroma than cilantro. Culantro is used extensively in Southeast Asia and parts of the Caribbean, especially Cuba and Puerto Rico. In Asia, culantro is most popular in Thailand, Malaysia, and Singapore, where it is commonly used with or instead of cilantro for soups, noodle dishes, and curries. The Vietnamese use it to wrap other foods. Candied culantro seeds were popular in eighteenth-century Britain as a tonic, a cough remedy, and an aphrodisiac.
Nutritional Value: Culantro is reported to be rich in calcium, iron, carotene, and riboflavin.
Names: Puerto Rican coriander, Black Benny, saw leaf herb, Mexican coriander, Saw tooth coriander, long coriander, Spiny coriander, Fitweed, and spiritweed. In Puerto Rico it is known as recao.
Source: Costa Rica.