Hot Weather Cilantro Substitutes
Vietnamese and Mexican Corianders Extend the Cilantro Harvest
Sep 3, 2009
Cilantro lovers often mourn those hot days that make their plants go to seed but two tropical annuals can extend the cilantro season well until fall. Both Pologonum odoratum (aka rau rum, Vietnamese parsley, or Vietnamese coriander) and Eryngium foetidum (aka culantro, fitweed, or Mexican coriander) retain the very strong scent of regular cilantro (Coriandrum sativum) and are used similarly in cooking.
Vietnamese coriander: True Southeastern Asian Herb
Vietnamese coriander is a fast growing sun lover. It needs well drained soil and can be brought in for the winter. Older plants may become a bit tough but cutting it back or re-potting the entire plant will easily refresh the plant. Be sure to leave a piece of the plant in the ground, as well. In mild winters with a protected space and/or some mulch for covering, Vietnamese coriander may return the following year all on its own. The leaves of Pologonum odoratum can be used fresh anywhere regular cilantro is called for but it does contain just a hint of lemon flavor to its leaves which is typical of many Southeastern Asian recipes.
Mexican coriander: Latin American Flavor
Mexican coriander is thistle-like in appearance with a very unfriendly looking leaf, however the stems are smooth, not spiny. It is a native of Central and South America as well as the West Indies and while it likes tropical heat it cannot take full sun. A part shade location will help keep the plant producing fresh growth and slow down flowering so that the harvest can be prolonged. Flowers can be pinched to encourage more leaf growth. The leaves at the bottom of the plant are the most tender but the spikier leaves will soften when cooked. Leaves can be harvested individually or the entire plant can be cut to the ground. Mexican coriander has more of a true cilantro taste and is the authentic herb used for ceviches. Eryngium foetidum is also considered to be an anti-inflammatory and an analgesic.
Growing Pologonum odoratum & Eryngium foetidum
Both Vietnamese and Mexican corianders are warm weather tender perennials that will extend the harvest season of fresh leaves for cooking and can even be brought in as houseplants over the winter. Be sure to treat them to a sunny location and keep them watered. They may not produce as well over the winter months but you should certainly be able to pick a few leaves without causing much damage to the plant. Because they are tender perennials, be sure not to set out in the spring until all danger of frost has passed and night time temperatures are in at least the mid 50s. Once outside, Mexican coriander likes to be on the moist side while Vietnamese coriander prefers drier conditions.
A Note About Cilantro vs. Coriander
Both cilantro (the fresh leaves) and coriander (the dried seeds) come from the same Coriandrum sativum plant. Cilantro and coriander have very distinct and separate flavors and cannot be used interchangeably. Many European recipes call both the herb and the spice by the term coriander so make sure to read the recipe in full to determine if you want fresh cilantro leaves or dried coriander seeds - amounts will be a good tip off (cilantro may be added in cups or sprigs whereas coriander would be added in teaspoons or pinches) as are things like "chopped" (referring to cilantro) vs. "crushed" (referring to seeds). Although both Pologonum odoratum and Eryngium foetidum are commonly called corianders, they should replace cilantro in your recipes - not coriander.
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