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Widely used in seasoning, marinating and garnishing in the Caribbean.

It dries well, retaining good color and flavor.

It is sometimes used as a substitute for coriander, but it has a much stronger taste.

Traditional medicine in tropical regions uses it for burns, earache, fevers, hypertension, constipation, fits, asthma, stomachache, worms, infertility complications, snake bites, diarrhea, and malaria.

It is used as an ethnomedicinal plant for the treatment of a number of ailments such as fevers, chills, vomiting, burns, fevers, hypertension, headache, earache, stomachache, asthma, arthritis, snake bites, scorpion stings, diarrhea, malaria and epilepsy.