Eryngium foetidum

Characteristics
The genus name “Eryngium” is derived from “eryngion,” the Greek name of the sea holly (Eryngium maritimum). The species epithet “foetidum” is Latin for a bad smell. The leaves produce an odor that has been described like that of a squashed bedbug
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Morphology

Leaves
Leaves green, glabrous and oblanceolate (13 - 30 cm long, 3 - 4 cm wide). Leaves are arranged in a basal rosette. Leaf margin is serrulate (finely toothed).

Flower
Creamy white flowers are arranged in a reduced umbel inflorescence that is cylindrical with a dome-shaped top (1.2 cm long, 0.5 cm wide). Flowers continuously throughout the year in Southeast Asia.

Fruits
Fruits are egg-shaped schizocarps (1.5 mm long) that are covered by round bumps.
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Plant part used
Leaves
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Traditional uses
Food (Herb and Spice : The leaves are rich in calcium, iron, carotene and riboflavin. In Thailand, Vietnam, Laos and India, the leaves are used fresh as a culinary herb which has a similar, but stronger flavor than Coriander (Coriandrum sativum).The leaves are used to season meat and other foods in Caribbean, Latin American and Asian cuisines. It is often added to chutneys, a sauce containing fruits or vegetables that is eaten with other dishes. In Latin America, the leaves are often added to salsas, a spicy, tomato-based sauce that is eaten with tortilla chips.)

Medicinal uses
Tea prepared from the leaves is used to treat fever, flu, diarrhoea, constipation, and vomiting. It is also thought to promote menstrual bleeding. The roots are consumed raw as a treatment for scorpion stings.
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List of country
Mexico, Central America, Caribbean Islands, South America, Malaysia, and perennial in Southeast Asia
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Red List Category
Not Evaluated (NE)

• https://www.nparks.gov.sg/florafaunaweb/flora/4/8/4850
• https://www.mybis.gov.my/sp/14584