Culantro and kinh gioi freshen up summer salads and rolls, with a coriander kick or lemon zest
It was late and there were still further trains to catch, so it was supper at the station: steaming bowls of pho and, to my joy, big fat leaves of culantro (Eryngium foetidum), floating in the broth. Culantro looks a bit like a dandelion in leaf, and has a powerful coriander kick. It’s much loved in many cuisines, hence its many names: Mexican coriander, chadon beni, long coriander, recao, Thai parsley and sawtooth herb. A few years ago, you’d have to hunt high and low to get the seeds, but not today – there are numerous online offers.
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