Culinary Herbs

Culantro, or sawleaf herb (Eryngium foetidum), is sometimes called Mexican coriander, because it serves as a substitute for cilantro. Culantro is so popular in tropical cooking that it has dozens of names from “coulante” (Haiti) to “ngò gai” (Vietnam).

Like cilantro, epazote (Chenopodium ambrosioides) is an acquired taste for those north of the border (many find its flavor to be reminiscent of kerosene). Epazote, either fresh or dried, is a popular addition to beans and in some fillings for quesadillas. Not all of those who consumed the herb were interested in its culinary properties; many believed it could help them rid themselves of worms or prevent flatulence.