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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 and Plants 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 |
