Called Ngo Gai in Vietnam, it’s also called culantro, mui tau, ngo tau, Mexican coriander, thorny coriander, spiny coriander, fitweed, saw-leaf or saw-tooth herb, recao and Tabasco parsley.

Ngo Gai / Culantro leaves and roots are used as a seasoning in Thailand, India, Vietnam and other parts of Asia. It is similar to cilantro but has a stronger flavor.

Ngo Gai germinates and grows slowly. It needs shade. Harvest leaves by cutting the entire rosette at the base before flowering. The leaves are thick and retain their flavor and color when dried.

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Easy to grow and self seeding. Keep under control by cutting off the flower bracts which are quite spiny. Perennial and much more convenient than cilantro or coriander.

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