Called by many names, such as “culantro,” “Mexican coriander,” “saw tooth herb,” “eryngo,” and “stink weed,” this long, serrated leaf looks sturdier than it is. Its leaves resemble dandelion greens. It has a firm texture, but its short shelf life makes it challenging to keep for more than a few days. The herb leaves grow right out of the ground, so there is a low yield and a high cost. The long leaves are used whole in table salads or shaved finely to be added to noodles and salads such as Thai pork Laarb. Its lemony flavor is reminiscent of cilantro, but more pungent. Thai: pak chee farang; Vietnamese: ngò gai; Malay: ketumbar jawa
© 2008 Robert Danhi. All rights reserved.