Quick Take:
• Type: Herb
• Season: Year-round in warm climates (prefers shade in summer)
• Growth Style: Rosette-forming with long, serrated leaves
• Bonus: Flavor-packed and heat-tolerant—like cilantro, but turned up to 11!
Why We Love It:
Culantro (Eryngium foetidum), often called “Spanish thyme” or “Mexican coriander,” is a flavor powerhouse that doesn’t bolt the second the sun comes out—unlike its fussy cousin, cilantro. With a bold, earthy, almost peppery flavor, a little goes a long way in cooking.
It’s a staple in Latin American, Caribbean, and Southeast Asian cuisines. And because it’s slow-growing and long-lasting, you’ll be seasoning soups, stews, and salsas for months from just a few plants.
Garden Tips from Farmer Jack:
Culantro thrives in dappled light or partial shade—especially in summer. Keep it moist and mulched, and it’ll grow in a tidy, spiky rosette that keeps producing for months. As it matures, it will send up tall flower spikes; you can snip these to prolong leaf production.
Farmer Jack loves planting this herb near shady pathways or under taller crops where it enjoys the filtered light and stays cool.
Eat It Up! Favorite Ways to Use It:
1. Sofrito Base – Essential for Puerto Rican and Dominican cooking; blend with garlic, onions, and peppers.
2. Pho Broth Booster – Drop whole leaves into simmering broth for depth and aroma.
3. Spicy Salsa Verde – Use in place of cilantro for a deeper, more complex kick.
4. Herb-Rubbed Grilled Chicken – Mince and mix with garlic, lime juice, and olive oil.
5. Bold Bean Soup – Add chopped leaves to black beans or lentils near the end of cooking.
Green Thumb Pro Tips:
• Culantro loves moist, rich soil and partial shade—think forest floor vibes.
• Let a few plants flower if you want to save seeds (or attract pollinators).
• Regular harvesting keeps it compact and flavorful.