Sacha Culantro (Eryngium foetidum)

Sacha Culantro (Eryngium foetidum): cultivated for consumption in the Andean part of Peru, it then moved into Mexican cuisine (where it takes the name of Mexican Coriander).  Here is an excerpt from the Slow Food's Ark of Taste page: "This plant consists of a stem that can reach 40 cm, on which elongated leaves develop which are covered with small thorns of an intense green color. Harvest is done by hand, selecting the largest leaves. Along with a nourishing use, this herbaceous plant is used to treat flu symptoms and intestinal problems consumed in infusions. A decoction of leaves is administered to women to relieve the pain caused by childbirth. The aroma is similar to that of coriander and is present in many gastronomic preparations of the Andean forest; the fresh leaves, both whole and in pieces, are used to add taste to freshwater fish soups or meat stews."  Source: https://www.fondazioneslowfood.com/it/arca-del-gusto-slow-food/sacha-culantro/ Cultivation in our latitudes does not present particular difficulties, it is only necessary to place the plant in a way that it is not under full sun, the leaves suffer from sunburn and full sun can lead to an early flowering that would be harmful for the production of the leaves, whose collection and consumption is the reason for cultivation. The larger external leaves should be collected continuously, it will stimulate production.