Eryngium foetidum L.

As some of the many common names this herb has both in Portuguese and in English (such as Mexican coriander and long coriander), the plant has a flavor and scent profile similar to coriander, although it has more floral notes. Widely used in the North region of Brazil, where it is part of the basic bunch of fresh herbs called cheiro- verde (alongside green onions / scallions and cilantro), it is used in tucupi-based recipes, mojica de aviú (a thickened broth made with Amazonian micro shrimp) and other traditional dishes of the region, especially fish recipes. In Asian cuisine, it seasons soups, stews, curries, noodles, rice and meat dishes. It can be frozen successfully.