Culantro cimarron, also known as Mexican coriander or long coriander, is a tropical herb (Eryngium foetidum) with a strong, pungent flavor and aroma similar to, but more intense than, cilantro, and is used in various Caribbean and Latin American cuisines. 

Appearance: Culantro cimarron has long, tough, green leaves with serrated or toothed edges, earning it the nickname "saw leaf herb". 

Taste and Aroma: It shares a similar flavor profile to cilantro but with a more potent, almost citrusy, and earthy taste. 

Culinary Uses: It's commonly used in soups, stews, rice and bean dishes, and as a flavoring in marinades and salsas, particularly in Puerto Rican and other Caribbean cuisines. 

Other Names: It has various names, including fitweed, ngò gai, recao, and shado beni. 

Medicinal Uses: Culantro cimarron has been used traditionally in folk medicine for various ailments, including chills, vomiting, burns, fevers, and more. 

Cultivation: It is a tropical perennial and annual herb, native to Mexico and South America, and cultivated worldwide. 

Botanical Family: It belongs to the same plant family as cilantro (Apiaceae).