Mark,

You're right (I believe) about the plants being adopted because of
similar flavors (and, by extension, culinary uses).

The use of common names for plants is always confusing, but sometimes
provides some unintended insights. I'm including a small passage from
my herb book (The Herbalist in the Kitchen -- which will finally, after
years of fussing, be published in February) that deals with the word
"Culantro:"

"Another plant, called "Culantro de Montana," is unrelated. Its
botanical name is Peperomia acuminata. Both plants are used in the
Caribbean and probably share the name because they are used in similar
ways in cooking.

"Culantro" is a name used for Cilantro at times, but in the
Caribbean, it usually means Eryngium fœtidum, a plant that is more
closely related to Sea Holly (q.v.). "Culantro de Monte," is,
apparently, not the same plant as "Culantro de Montana" (q.v.) --
although the uses are similar. I suspect that the two plants received
the same names because of their proximity and their usage. The two
plants are used in the lands that are adjacent to the Gulf of Mexico. A
number of different cultures coexist in that relatively small area, but
most of them have been touched by the Iberian colonial presence. That
may have been just enough to carry the names and uses, but not the
plants themselves, from place to place."

A few examples of how these three botanically-unrelated plants have
shared common names:
Culantro de Montana, Peperomia acuminata,(native to Northern South
America)
Not the same as "Culantro de Monte" -- a name used in the
Caribbean, usually referring to Eryngium fœtidum, a plant that is more
closely related to Sea Holly. Yet another unrelated plant, Lippia
oreganoides, is has a name that is similar in meaning: "Culantro
Cimarron" (Venezuela).

Cilantro, Coriandrum sativum, (native to the Mediterranean Region) is
also known as: "Coentro" (Brazil and Portugal), "Culantro" (Mexico,
Puerto Rico and Spain), "Culantro de Monte" (Puerto Rico), and "Recao"
(Puerto Rico).

Culantro, Eryngium foetidum, (native to the New World Tropics) is known
as "Culantro de Monte" (Caribbean Islands), and "Racao" (Spain).

The permutations are fascinating -- I wish someone with more time (and
talent) than I have would pursue the matter more deeply.

(that's a hint, Mark...)

Gary

Mark Zanger wrote:
> Cilantro would have come from Southern Spain, and was adapted because it has
> the same flavor as the native herb, recao. Recao has the additional quality
> of keeping its flavor in stews. It is also known as culantro in some places.