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.

Tasting Note:

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.

Medicinal Uses:

Propagation: Grown from seed.

Other Names: Phak Chii (Thai)