Culantro

Culantro, or Eryngium foetidum, is a tropical herb in the carrot family (Apiaceae) that is widely used in Caribbean, Latin American, and Southeast Asian cooking. It is not the same plant as cilantro (Coriandrum sativum), though it shares a similar cilantro-like aroma. Culantro has long, robust leaves with serrated edges and grows from a basal rosette.

Description and cultivation: The herb is a perennial in warm climates and is frost-sensitive. Leaves are lanceolate, deeply serrated, and can reach 15–30 cm (6–12 inches) or longer, giving the plant a spiky appearance. Culantro grows best in full sun to partial shade, in rich, well-drained soil with steady moisture. It is propagated by seeds or cuttings and is typically grown as an annual in temperate zones. Leaves are harvested as needed and can be used fresh.

Culinary uses: Leaves and stems are used fresh to flavor soups, stews, sauces, salsas, chutneys, and curries. It is common in Vietnamese, Caribbean, and Latin American cuisines, where it is often used to impart a stronger flavor than cilantro. Because the aroma and taste are potent, only small amounts are typically required. Dried culantro loses much of its aroma and is less commonly used than fresh herb.

Names and regional context: Culantro is also known as sawtooth coriander, cilantro de hoja, ngò gai (Vietnamese), and chadon beni in parts of the Caribbean.