Long coriander. Stinkweed. A herb widely used in seasoning and marinating in the Caribbean. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry. It is sometimes used as a substitute for cilantro, but it has a much stronger taste. This name sometimes leads to confusion with coriander.
Molokhia leaves. Nalta jute. Jew's mallow. The leaves may be eaten raw or cooked. The leaves have a mucilaginous (thickening) quality that helps thicken soups. In the West the seeds and younger leaves are added to salads while older leaves may be used to make tea. It is mainly used as a herb.
