Culantro is a cousin of cilantro, and you’ve probably had it many times if you’re a fan of pho, the Vietnamese beef noodle soup.

Culantro is the green, long, stiff leaf with serrated edges that you see with bean sprouts, Thai basil and lemon on the garnish plate served alongside pho. It is also known as sawtooth herb, or, in Vietnamese, "ngo gai."

When you look at the feathery leaves of cilantro and the sturdy leaves of culantro, it’s hard to imagine they are related. Culantro originated in Latin America and the Caribbean; Puerto Rican plantation workers in Hawaii used to plant it in their backyards to use in their food preparations.

Culantro is popular in Thailand, Malaysia and Singapore, where it is often used in place of cilantro or alongside it. Next time you have a bowl of pho, notice its strong aroma.

Culantro can be found in Chinatown markets specializing in Southeast Asian produce.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.