Botanical name: Eryngium foetidum Family: Apiaceae (Carrot family)
Long Coriander is native to the Caribbean islands, but is cultivated worldwide. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb. Leaves are tough, but if sliced and then chopped they are quite tasty. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry. A coarse, biennial herb 15-45 cm high. Leaves rosulate and stem, the blades lanceshaped to inverted-lanceshaped, up to 30 x 5 cm, rounded toothed to spinulose-sawtoothed. Inflorescence heads numerous, cylindric, about 10 x 5 mm, the involucral bracts lanceshaped, exceeding the heads, commonly 2-3 cm long; petals white or greenish; fruits greenish, subspherical, about 1.5 mm in diameter. In NE India, Long coriander is used for flavoring pork and beef.
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