Chadon

Chadon, also known as chadon buri or chadon-buri, is a tropical herb widely used in Southeast Asian and Caribbean cuisines. It refers to the culantro plant, Eryngium foetidum, which is sometimes called sawtooth cilantro or long coriander in English. The herb is a perennial member of the carrot family (Apiaceae) and is valued for its strongly aromatic leaves.

Description and habitat: Chadon buri grows as a rosette of long, lance-shaped leaves with deeply serrated or jagged edges. Leaves can be quite large and are markedly more pungent than cilantro leaves. The plant favors warm, humid climates and well-drained soil. It is cultivated in tropical regions of the Americas, Asia, Africa, and the Caribbean, and is often grown as a short-lived garden crop or small farm staple.

Cultivation: It thrives in full sun to partial shade and requires regular moisture. Chadon buri is typically propagated by seeds or divisions and is sensitive to frost, making it primarily a tropical or subtropical plant.

Culinary use: In Southeast Asian cuisines, the leaves are used fresh to impart a citrusy, robust flavor to soups, curries, stews, and salads. It is a common ingredient in Thai, Vietnamese, Filipino, and Indonesian dishes and is frequently added toward the end of cooking to preserve aroma. The herb pairs well with fish, chicken, coconut milk, and chili.

Nutrition and safety: Chadon buri leaves provide vitamins A and C, along with minerals, and contain essential oils that contribute to their distinctive aroma. As with any herb, individuals with allergies or sensitivities should use it cautiously, and proper handling is important to ensure safety.

Names and availability: In markets outside its native regions, chadon buri is often labeled as culantro or sawtooth coriander and is available fresh in specialty stores or Asian markets.