Recao, Culantro, Mexican Coriander

Mexican Coriander (Eryngium foetidum), also called recao, culantro, long coriander or saw-leaf herb is widely used in Asia, especially in the South East Asian cuisnes and in Caribbean, Central and South American cuisines. Culantro is often confused with cilantro, coriander leaves (Coriandrum sativum) and even if its taste is a bit similar, it is much stronger and more fragrant. While the soft coriander leaves (cilantro) loose a lot of their taste while cooked, the solid Recao (culantro) leaves are perfect for even long cooking times. In the Thai cuisine recao (culantro) leaves are eaten raw as a condiment, leaves and also the roots are specially used for fish and seafood dishes to eliminate fishy smells.

As its said the recao plant calms peoples spirits, why the herb is also called spiritweed, its useed in traditional medicine to prevent epileptic fits. The plant shows also anti-inflammatory and analgesic effects and is used as a treatment for fever, stomach ache, worms, diarrhea, malaria and fungi and bacteria. Mexican Coriander (Eryngium foetidum) is native to Mexico and South America. Nowadays the aromatic herb is cultivated in many tropical countries around the world.

© The Foodist
Image: Mexican Coriander (Eryngium foetidum), Recao, Culantro