and woody and develop the parsley character
when more mature. The curly leaves are
smaller and more incised and therefore crisp
faster when fried.
Saw-Leaf Herb Saw-leaf herb or culantro is
the New World’s version of coriander leaf
(cilantro), still used in the Caribbean but now
most commonly found in Asian cooking.
There are more than a hundred species of
Eryngium, some of them in Europe, but E.
foetidum comes from subtropical South
America, and is easier to grow in hot climates.
Culantro has almost the same flavor as fresh
coriander leaf, the main aromatic component
being a slightly longer fatty aldehyde than
coriander’s (dodecanal). Its leaves are large
and elongated, with a serrated edge, and
thicker and tougher than coriander leaves.
They’re frequently used in Vietnamese dishes,
often torn and strewn on just before eating.
The Laurel Family