• The Fantastic Spices World
  • The Fantastic Spices World
  • The Fantastic Spices World
  • The Fantastic Spices World

LONG CORIANDER ( Eryngium foetidum L. )
Names in Other Languages:

English Puerto Rican coriander, Black Benny, Saw leaf herb, Mexican coriander, Saw tooth coriander, Spiny coriander, Fitweed
French Chardon étoile fétide, Panicaut fétide, Herbe puante, Coriandre mexicain; Coulante (Haïti)
German Langer Koriander, Mexicanischer Koriander
Spanish Culantro, Racao, Cilantro extranjero (México)
Turkish Uzun kişniş
Japanese ペレニアルコリアンダー Pereniaru-korianda

FAMILY: Apiaceae

ORIGIN:   : The plant is native to the Caribbean islands and it is known in South East Asia (Indochina, Malaysia, Indonesia)

Long coriander leaves

GENERAL DESCRIPTION:

Long coriander is a biennial herb 15-45 cm high. Leaves rosulate and cauline, the blades lanceolate to oblanceolate, up to 30 x 5 cm, crenate to spinulose-serrate. Inflorescence heads numerous, cylindric, about 10 x 5 mm, the involucral bracts lanceolate, exceeding the heads, commonly 2-3 cm long; petals white or greenish; fruits greenish, subglobose, about 1.5 mm in diameter

USEFUL PARTS:

Fresh leaves

SENSORY PROPERTIES:

It has a very strong aroma and it is similar to fresh coriander leaves but even stronger than them.



MAIN CONSTITUENTS:

The essential oil from the leaves of long coriander is rich in aliphatic aldehydes, most of which are α,β unsaturated. The impact compound is E-2-dodecenal (60%), furthermore 2,3,6-trimethylbenzaldehyde (10%), dodecanal (7%) and E-2-tridecenal (5%) have been identified.Yet another essential oil can be obtained from the root; in the root oil, unsaturated alicyclic or aromatic aldehydes dominate (2,3,6-trimethylbenzaldehyde 40%, 2-formyl-1,1,5-trimethyl cyclohexa-2,5-dien-4-ol 10%, 2-formyl-1,1,5-trimethyl cyclohexa-2,4-dien-6-ol 20%, 2,3,4-trimethylbenzaldehyde ). In the essential oil from the seeds, sesquiterpenoids (carotol 20%, β-farnesene 10%), phenylpropanoids (anethole) and monoterpenes (α-pinene) were found, but no aldehydes.


Long coriander leaves and flower buds
MAIN USES IN FOOD PROCESSING:

It is used in soups, noodle dishes and curries. It can also be used for Thai curry pastes, especially when common coriander roots are not available. Long coriander plays a role in the cooking of Vietnam, where fresh herbs are of great importance. It is often used to decorate soups and stir-fries and the largest leaves are used to wrap food. In Central America, long coriander is most associated with the cooking style of Puerto Rico, although it is also known in other Caribbean islands and in Eastern Mexico. Long coriander is found in salsa, a spicy sauce of varying composition that often provides extra spiciness for the main courses or is used as a dip and eaten with crisp-fried tortilla chips. 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.

MEDICINAL PROPERTIES:

It is used as a sudoforic, diuretic, febrifuge and stimulant. Juice is used as a laxative and as a remedy of cold and fever; decoction of the whole plant is a potent emmenogogue and abortifacient and is used as an aphrodisiac.

REFERENCES and SOURCES:

http://www.uni-graz.at/~katzer/engl/Eryn_foe.html

http://aidanbrooksspices.blogspot.com/2007/10/coriander-long.html

http://www.caribbeanseeds.com/culantro.htm

http://www.flowersofindia.net/catalog/slides/Long%20Coriander.html

http://aseanbio.net/aphnet/thesaurus/long%20coriander.htm