Culantro

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Cultantro is a tropical herb, widely used in seasoning, marinating and garnishing in the Caribbean, Central and South America as well as Asia. Much stronger tasting than coriander, it dries well, retaining good colour and flavour, which makes it valuable as a dried herb.Also known as sawtooth coriander, Mexican coriander or recao.Sowing CulantroSurface sow culantro seeds in late spring once temperatures remain consistently warm. These seeds require light to germinate so scatter seeds and gently press into the soil. You can use trays or small pots with free draining mix and . As it's a tender perennial ensure it is germinated under very warm conditions. A heat pad can be good to maintain steady bottom heat to encourage germination. Be patient, it can take up to 3-4 weeks for seeds to germinate. Culantro Growing Tips (Spacing & Lighting)Transplant seedlings into a sunny, sheltered position once strong enough to handle being outdoors. Allow 20 to 30 centimetres between plants to accommodate their growth habit, which is similar to that of a dandelion plant, rosetting out stiff, serrated leaves. Warmth and protection from cold winds is also important to support steady leaf production through summer. Whilst culantro is a tender perennial, it generally grown like an annual.Uses of CulantroChopped culantro leaves bring bold flavour to marinades, soups and rice dishes. Drying culantro preserves colour and aroma for seasoning blends beyond its harvest season. It has also been used in traditional medicine in tropical regions for various ailments, including burns, earache, fevers and the like due to its anti-inflammatory and analgesic properties. Show more