Mexican or Perennial Coriander (also known as Sawtooth Coriander, Thai Coriander, or Pointed Cilantro,  Culantro, Thorny Coriander, Ngo Gai, Mexican Coriander, Chinese Coriander, and Long Leafed Coriander)

This herb is very popular in Southern Asia, widely used in Vietnamese and Thai cuisines. It has been reported that this variety is native to Mexico, also called Mexican coriander. Plants grow very well in mild and warm climates, or with protection in cooler areas. Pick young leaves at any growing stage for cooking uses in adding a strong flavour to food and soup.
Favoured where the true coriander (Coriandrum sativum) does not do well because Mexican Coriander can stand hot, steamy weather.

Leaves are tough, but if sliced and then chopped they are quite tasty. Unlike other corianders, this variety dries well, retaining good color and flavour, and it can stand some cooking.

 If planting in full sun, they need lots of water. But the plants will also grow well in shade too. The key to encouraging more leafy growth is to nip out the flower buds once it starts to form. But keep some flowers so you can save as seeds for next year’s harvest.

Besides being used for cooking, the sawtooth coriander is also used as herbal medicines. 

In Southeast Asian countries, the herb is useful for upper respiratory complaints to gastric upsets. In India, the root can be eaten raw for scorpion stings and is used to alleviate stomach pains.