Talk:Eryngium foetidum

foetidum
i wrote the section about the genetic trait. I read this on cilantro, and I myself have this trait, together with my mother. I never tasted this plant while growing up, so education cannot play a role in this, making a genetic trait highly likely. Adding this ingredient makes food inedible for me, while I normally have very few aversions against any taste. Any link to this would be highly appreciated. The sentence about Linnaeus having this trait is pure speculation, but suggests itself. --Sarefo 22:02, 20 May 2007 (UTC)

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It is called Recao in the Dominican Republic too
On the intro paragraph, it says Puerto Rico calls it recao. So does the Dominican Republic. But I don;t know how to edit the main page so I'm putting it here.

Source: I'm Dominican. —Preceding unsigned comment added by 24.44.107.110 (talk) 20:14, 19 August 2009 (UTC)

Cilantro vs. Culantro
The German wikipedia redirects Cilantro to Eryngium foetidum while here in the English one Cilantro is said to be Coriandrum sativum. Which one is correct?
 * This has now been fixed. Cilantro redirects to Echter Koriander ("true coriander", C. sativum). In addition, the headnote points to a disambiguation page which mentions Echter Koriander and Langer Koriander ("long coriander", E. foetidum). --ABehrens (talk) 04:38, 26 October 2023 (UTC)

Common Names
70.83.16.244 (talk) Corrected a formatting error were all text in last 2/3rd of last paragraph was erroneously italicized and corrected poor grammar from the direct quote "It is not much familiar in other parts of India." by removing this butchered English and paraphrasing with a more readable equivalent. Also, made clear that the last paragraph was a quote from three (3) Indian agricultural scientists as listed in citation. 70.83.16.244 (talk) —Preceding undated comment added 01:34, 2 May 2017 (UTC)