Vietnamese Herb Names: Ngò, Rau Mùi
Common Culinary Herb Name: Cilantro, Coriander, Chinese Cilantro, Chinese Parsley
Botanical Family & Herb Name : Apiaceae, Coriandrum Sativum
Vegetative Description: Mature Ngo leaves are broadly lobed and new, tender leaves are slender and feathery. The Ngo stems are exceptionally fragrant and have even better flavor than the leaves.
Native Habitat & Ecology: Between southwest Asia to north Africa, but has been found to grow wild in Southern Europe and many parts of South America.
Culinary Uses: Ngo is used as a garnish adorning anything from elegantly plated dishes to being finely chopped and tossed over soups. Ngo Cilantro is used liberally. Also found wrapped in fresh spring rolls and eaten alongside many hand wrapped foods.
Propagation: Grown from seed.
Other Names: Phak Chii (Thai)