Learn about two herbs used in cuisines around the world that you probably won’t find at even a fancy supermarket: culantro (Eryngium foetidum, known as ngo gai in Vietnamese; pictured), with long leaves and intense flavor; and broadleaf thyme (Plectranthus amboinicus, known by many names, including Mexican mint and Cuban oregano), a succulent with thick leaves and an addictive perfume. Get tips on how to find and grow these herbs, plus ways Chowhounds love to use them—battered, deep-fried Cuban oregano leaves, anyone?

Photo by Flickr member Starr Environmental under Creative Commons

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