Used throughout the Caribbean as well as the Far East (check it out in some of Richmond's Vietnamese restaurants), it's rich in calcium, iron, carotene, and riboflavin; and is widely used in herbal medicines. The leaves are a bit tougher and the flavor stronger than that of the cilantro most of us are accustomed to. It dries well, retaining its color.
We grow a lot of it at False Bluff and use it raw in salads or cooked with many different foods. Good stuff!
Here's a small patch between pineapple and sugar cane.
This picture shows the spiny leaves.