Culantro Seeds (Eryngium foetidum) Bold, long-lasting herb with intense cilantro flavor! Culantro thrives in heat, perfect for Latin & Asian dishes.

Minimum: 100+ Seeds

Bring bold, unforgettable flavor to your garden and kitchen with Culantro (Eryngium foetidum) – the heat-loving, tropical herb cherished across Latin America, the Caribbean, and Southeast Asia. Often called Recao, Ngo Gai, or Sawtooth Herb, culantro offers the same citrusy, pungent notes of cilantro but with an even more concentrated intensity. Unlike its delicate cousin, culantro thrives in hot, humid climates where cilantro quickly bolts, making it the perfect summer substitute.

Its long, serrated leaves release a deep, rich aroma that elevates everything from salsas to curries, soups, stews, and marinades. A small handful goes a long way, making culantro both economical and versatile. Gardeners and chefs alike treasure this plant for its robust flavor, resilience in the heat, and extended harvest window, culantro continues producing fresh leaves for months, even in peak summer heat.

🌱 Why Grow Culantro (Eryngium foetidum)?

• 🌞 Heat-Tolerant Alternative to Cilantro – Grows strong where cilantro fails, especially in tropical or hot summer climates.

• 🌿 Intense Flavor – Just a few leaves deliver the bold punch of cilantro with added earthy, aromatic depth.

• 🍲 Global Culinary Staple – A cornerstone of Puerto Rican sofrito, Vietnamese pho, Thai curries, and Caribbean marinades.

• ♻️ Extended Harvest – Slow to bolt, long-lasting in heat, and produces generous yields throughout the growing season.

• 🦋 Pollinator Friendly – Culantro flowers attract beneficial insects and pollinators when left to bloom.

🥗 Culinary Uses
Culantro is a flavor powerhouse in the kitchen. Chop fresh leaves into salsas, ceviches, and guacamole for authentic Latin flair. Simmer them in soups and stews like sancocho, add them to pho or curry bases, or use them in marinades for meats and seafood. In Puerto Rican cuisine, culantro is an essential ingredient in sofrito, the aromatic seasoning base that defines countless traditional dishes. Its bold flavor pairs beautifully with chili, lime, garlic, and onion.

🌱 Growing Culantro in Your Garden

• Planting: Sow culantro seeds indoors 6–8 weeks before the last frost or directly outdoors once temperatures are consistently above 70°F. Seeds may take 2–3 weeks to germinate, so be patient.

• Soil: Prefers rich, moist, well-drained soil with plenty of organic matter.

• Light: Culantro appreciates partial shade to filtered sun, it naturally grows on the forest floor in the tropics. Too much direct sunlight can cause early flowering.

• Watering: Keep soil consistently moist; culantro dislikes drying out.

• Spacing: Thin seedlings or transplant to 8–12 inches apart to allow room for mature rosettes of long, spiny-edged leaves.

• Harvesting: Snip outer leaves as needed once plants are 6–8 inches tall. Frequent harvesting encourages more leafy growth.

🌍 Cultural & Medicinal Heritage
Beyond the kitchen, culantro has been used traditionally in herbal remedies for centuries. In folk medicine, it has been valued for its anti-inflammatory, analgesic, and digestive-supporting properties. Tea made from culantro leaves has been used in Caribbean and South American traditions for colds, fevers, and stomach discomfort.

✨ Quick Facts

• Botanical Name: Eryngium foetidum

• Days to Germination: 14–21 days

• Days to Harvest: 80–90 days

• Plant Height: 8–12 inches

• Lifespan: Biennial, often grown as an annual

• Zones: Thrives in Zones 7–11; grow as a summer annual in cooler climates

🔥 Whether you’re a gardener searching for a cilantro replacement that thrives in summer or a cook seeking authentic flavor for your dishes, Culantro Seeds are a must-have addition to your garden. Bring the bold, tropical taste of recao to your kitchen and experience the difference this heat-loving herb makes in your favorite recipes.