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Wild cilantro, also known as Culantro (Eryngium foetidum), is a flavorful herb native to the tropical regions of the Americas, including Costa Rica. Unlike common cilantro (Coriandrum sativum), which has delicate leaves, wild cilantro has long, serrated leaves and a much stronger aroma and taste. This herb is a staple in Costa Rican cuisine, frequently used in traditional dishes like gallo pinto and various salsas, adding a robust, spicy flavor. Aside from its culinary uses, wild cilantro has a rich history in traditional medicine, where it has been employed for its anti-inflammatory, analgesic, and digestive properties. The plant is also easy to grow and thrives in the warm, humid climate of Costa Rica, making it a common find in home gardens and markets throughout the country. Its unique flavor and versatility in both cooking and medicine highlight the cultural and botanical richness of Costa Rica.