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 Long
coriander (Eryngium foetidum )
Plant family: Apiaceae (parsley family)
Origin: The plant is native to the Caribbean islands. Today, is has
been introduced to large parts of South East Asia (Indochina,
Malaysia, Indonesia).
Used plant part: Fresh leaves
Sensoric quality: Aroma strong, very similar to fresh coriander
leaves; taste similar, but even stronger
Use: Long coriander belongs to the same plant family as coriander,
but the plant's shape does not bear much resemblance. Yet the long,
tough leaves exemanate a fragrance very much similar to coriander's
aroma and thus suggest themselves as a substitute or alternative for
the former.
Long coriander's usage concentrates on the Far East and Central
America. In Asia, it is most popular in the countries of the South
East Asian peninsular. In Thailand, Malaysia and Singapore it is
commonly used together with or in place of coriander and topped over
soups, noodle dishes and curries. It can also be used for Thai curry
pastes, especially, when coriander roots are not available.
Long coriander is some importance in the cooking of Vietnam, where
fresh herbs are of chief importance. Long coriander is often used as
a fully equivalent substitute for the much-loved coriander leaves to
decorate soups and stir-fries; occasionally, the largest leaves are
used to wrap food bits in them. |
