Botanical name: Eryngium foetidum
Coriander Summer originates from Central America – the Caribbean islands, Puerto Rico and Mexico and is cultivated throughout Southeast Asia and Latin America.
The leaves of Coriander Summer are long with a serrated edge.
It flowers profusely especially during summer, the prickly flower heads should be regularly pruned from the plant as this encourages the leaves to grow.
The pungent odour is very similar to common Coriander.
The leaves need to be chopped as they are tougher than the regular Coriander. The leaves of Coriander Summer will put up with some cooking unlike regular Coriander.
Uses of Coriander Summer
Use leaves in stir-fries, soups, salads, curries and salsa.
Use the root to flavour vegetables.
The prickly seed head can be made into a spicy paste. Put seed heads into a blender or processor with chilli, ginger, garlic and sesame oil or vegetable oil and whiz until smooth. Store in fridge.
Use to flavour curries and stir fries or spread on sandwiches or biscuits with cheese.
The paste can also be stirred through chopped chicken for a delicious sandwich fill.
This variety of Coriander dries well, retaining good colour and flavour.
In India the root is used to soothe stomach pains.
Watch the Better Homes and Gardens segment from 11th April 2014 that includes Coriander Summer: