Culantro Seeds

This easy-to-grow herb has many culinary uses in Caribbean, Latin American, and Asian cuisine.

Availability: Out of stock

$2.50
All orders are hand packaged and may take up to 2 weeks to ship.

Details

Culantro, an herb native to Mexico, Central, and South America, has a strong, aromatic scent that fills the air when you brush up against it. This easy-to-grow herb has many culinary uses in Caribbean, Latin American, and Asian cuisine. It is also very popular in Panama, Puerto Rico, and other Latin-influenced areas. Although used in small amounts, its very strong flavor is used as a seasoning in a wide range of foods, including meats, vegetables, and chutneys. It goes by many names: long coriander, false coriander, recao (Spanish), langer koriander (German), ngo gai (Vietnamese), pak chi farang (Thai), and bhandhanya (Hindi). While culantro and cilantro look different, the leaf aromas are similar, although culantro is stronger.

Michigan Seeds grown on our farm Renegade Acres in Howell, MI!

Certified Organic by Oregon Tilth.

Additional Info

Botanical Name Eryngium foetidum
Life Cycle Annual
Min. Time to Germinate 5 Days
Max. Time to Germinate 3 Months
Depth to Sow Seeds Surface Sow; press seeds gently into the soil to make good contact, but do not cover with any additional soil; these seeds require light to germinate
When to Sow Indoors 6-8 weeks before last spring frost
Growing Height 24-36 in. (60-90 cm)
Plant Spacing 15-18 in. (38-45 cm)
Hardiness USDA Zone 10b: to 40F, USDA Zone 11a: to 45F, USDA Zone 11b: to 50F
Sun Exposure Sun to Partial Shade
Danger N/A
Other Details Average Water Needs; Water regularly; do not overwater
Soil pH Requirements 6.1 to 6.5 (mildly acidic), 6.6 to 7.5 (neutral), 7.6 to 7.8 (mildly alkaline)
Days to Harvest 50-60
Propagation Methods From seed; direct sow after last frost, From seed; sow indoors before last frost
Seed Collecting Allow seedheads to dry on plants; remove and collect seeds
Seeds Per Pack 50