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Tropical / Mexican coriander (Eryngium foetidum)

Mexican coriander (Eryngium foetidum) Mexican coriander (Eryngium foetidum) Mexican coriander (Eryngium foetidum) Mexican coriander (Eryngium foetidum)
Mexican coriander (Eryngium foetidum) Mexican coriander (Eryngium foetidum) Mexican coriander (Eryngium foetidum) Mexican coriander (Eryngium foetidum)
Mexican coriander (Eryngium foetidum)
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Mexican coriander is a well-known herb in the kitchens of Central and South America. It is similar in flavor to the common coriander, but with a stronger taste.

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Family: Apiaceae
Scientific name: Eryngium foetidum
Common name: Mexican coriander
Origin: Central America

Mexican coriander is a well-known herb in the kitchens of Central and South America. It is similar in flavor to the common coriander, but with a stronger taste. The serrated leaf is oblong and firm. This structure makes it suitable for simmering in a dish and while retaining its structure and flavor. It can also be used raw in salads and chopped as a garnish. In Central America the plant is also used medicinally. 

In the tropics and as a houseplant, the species is biennial with flowering in the second year. However, the plant can also be kept as an annual in a sheltered spot in the garden or, for example, in a cold greenhouse. In any case, provide a sunny spot and plenty of water. The plant makes a taproot, so it should be repotted carefully without damaging the root. 

Sowing description: Sow seeds shallowly in seeding and cutting soil. Cover completely with foil or glass and keep the soil constantly slightly moist. Germination usually takes place after a few weeks at 22-28degC in a well-lit location.

Sowing time: February - June
Difficulty: Intermediate
Minimum temperature: 10 degrees Celsius

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