Cookbook:Culantro

Culantro (also known as Bhandhanya, Chandon benit, Culantro, Culantro Coyote, Fitweed, Long coriander, Mexican coriander, Wild coriander, Recao, Spiritweed, Ngò gai, Sawtooth, and Saw-leaf herb), is the leaves of the herb Eryngium foetidum. It is native to Mexico and South America, but is cultivated worldwide. In the United States, where it is not well-known, the name culantro sometimes causes confusion with Coriandrum sativum, the leaves of which are known as cilantro.

Characteristics
Culantro leaves are long and green, with, serrated edges. The aroma and flavor are comparable to those of cilantro,  though culantro is stronger.

Selection and storage
Like other leafy greens, culantro should be stored in the fridge, wrapped in paper towels inside an airtight container. They will keep like this for a week or so.

Use
Culantro is widely used in seasoning and marinating in Latin America and the Caribbean. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb, much like cilantro is. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry.

Culantro is sometimes used as a substitute for cilantro, but has a much stronger taste. Another difference is that culantro can be included during cooking, since it is fairly robust.