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Long coriander (Eryngium foetidum)

Plant family

Apiaceae (parsley family)

Botanical synonyms

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Origin

The plant is native to the Caribbean islands. Today, is has been introduced to large parts of South East Asia (Indochina, Malaysia, Indonesia).

Used plant part

Fresh leaves

Sensoric quality

Aroma strong, very similar to fresh coriander leaves; taste similar, but even stronger

Main constituents

The essential oil from the leaves of long coriander is rich in aliphatic aldehyds, most of which are a,ß unsaturated. The impact compound is E-2-dodecenal (60%), furthermore 2,3,6-trimethylbenzaldehyd (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-trimethylbenzaldehyd 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-trimethylbenzaldehyd).

In the essential oil from the seeds, sesquiterpenoids (carotol 20%, ß-farnesene 10%), phenylpropanoids (anethole) and monoterpenes (a-pinene) were found, but no aldehydes.

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Long coriander plant

Use

Long coriander belongs to the same plant family as coriander, but the plant's shape does not bear much resemblance. Yet the long, tough leaves exemanate a fragrance very much similar to coriander's aroma and thus suggest themselves as a substitute or alternative for the former.

Long coriander's usage concentrates on the Far East and Central America. In Asia, it is most popular in the countries of the South East Asian peninsular. In Thailand, Malaysia and Singapore it is commonly used together with or in place of coriander and topped over soups, noodle dishes and curries. It can also be used for Thai curry pastes, especially, when coriander roots are not available.

Long coriander is some some importance in the cooking of Vietnam, where fresh herbs are of chief importance. Long coriander is often used as a fully equivalent substitute for the much-loved coriander leaves to decorate soups and stir-fries; occasionally, the largest leaves are used to wrap food bits in them.

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 México. Yet Puerto Rico is the place where one is most likely to find foods common to all Central American countries enhanced with long coriander.

Source : www-ang.kfunigraz.ac.at/~katzer/engl/spice_welcome.html