Mexican Coriander

Mexican Coriander (Eryngium foetidum) is a tropical, frost-tender herb grown as an annual in temperate and Nordic gardens. It forms a low rosette of stiff, long, deeply serrated leaves with an intense coriander-like flavour that intensifies with heat and drying. Unlike common coriander, it thrives in hot, humid conditions and stands up well to cooking. It performs best in partial shade with fertile, consistently moist, well-drained soil.

Growing

Sow seeds into trays when soil temperature reaches 24–27 °C. Press seeds lightly onto the surface or cover with no more than 0.5 cm of fine compost; do not allow the tray to dry out. Germination is slow, typically 20–35 days. Thin or transplant seedlings to 20 cm apart once they have two true leaves. In cool climates, start indoors with bottom heat and transplant only after nights stay reliably above 18 °C.

Care

Keep soil evenly moist — never waterlogged, never bone dry. Apply a balanced liquid feed every two to three weeks. Remove flower heads as soon as they appear to maintain leaf production and delay bolting. Protect young plants from slugs and snails with physical barriers or organic pellets. Partial shade reduces bolting and stress in hot conditions.

Harvest

Begin harvesting young outer leaves once the plant reaches 15–20 cm across, approximately 70–90 days from sowing. Pick leaves before flower stalks fully develop. Remove flower heads promptly to extend the harvest window, which can span 30 days or more. Harvest in the early part of the day for best aroma and texture.

In the kitchen

Use fresh leaves whole or chopped in curries, soups, stews, salsas, chutneys, and salads. The flavour is stronger than common coriander and holds up to cooking heat. Dried leaves retain flavour well and can be crumbled into dishes. Widely used in Caribbean, Latin American, and South-East Asian cuisines.

Storing

Fresh leaves keep in the refrigerator for up to one week, wrapped in damp paper and placed in a sealed bag. For longer storage, dry leaves thoroughly at low heat and store in an airtight jar away from light for up to six months. Alternatively, freeze blanched leaves in portions for up to three months.