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