Burmeli Dhaniya

Burmeli Dhaniya

It is one of herb plant my families used to move with it them, sharing it's plant to other Burmeli is proud and part of culture.

As far as I remember that we used to called Kade Dhaniya and it was ever green plant and grow all year around and we used to keep next to our Dhara by water tap.

Normally found in the Vietnam, Myanmar, West Indies and the warmer parts of America the leaves from Mexican Coriander are one of the most popular herbs used in Puerto Rican cuisine, having the taste and aroma of coriander although stronger. A smaller plant which forms a rosette of narrow, saw-edged leaves. The leaves are usually used fresh with the plant not being allowed to flower.

Culantro (Eryngium foetidum) is a tropical herb belonging to the family Apiaceae to which celery, carrots, parsnips, and parsley belong. It looks like a sleek elongated lettuce leaf with spikes around the borders. Culantro is an intense version of cilantro that grows in warm tropical conditions.

Cilantro is native to Mexico and is widely used in the Caribbean, South and Central American, and Southeast Asian cuisine. On top of that, it has been traditionally used as a medicinal herb in tropical regions for a long time. Some common names for culantro are recao, Mexican coriander , sawtooth coriander, ngò gai, and bhandhania & In Nepal we called Burmeli Dhaniya.

Culantro is reminiscent of Coriander but with a far more vibrant taste. It retains it’s flavour during cooking so it can be added early. Used raw, it’ll bring a fresh dimension to a mixed leave salad.

Plant in a sunny spot in the garden when all danger of frost has passed. Alternatively, grow it in a container or in a greenhouse.

Pick while leaves before the plant has flowered and use them as fresh as possible!

It can be grown all around year , it is evergreen plant and can be grown next to kitchen and pick when you just need.

Enjoy