Culantro

Culantro is a strongly aromatic leafy herb with a pronounced coriander-like flavour. It is widely used in Caribbean cooking and in parts of Latin America and South-East Asia, often as a flavour base in stews, soups and marinades.

Latin name: Eryngium foetidum
Origin: tropical America (widely spread throughout the tropics)
Plant family: Carrot family (Apiaceae)
Height: approx. 20–60 cm
Flowering period: summer to autumn (depending on cultivation)
Lifespan: biennial to short-lived perennial (usually grown as an annual)

Description

Culantro is sometimes confused with coriander, but it is a different plant with a very distinct appearance. Instead of finely feathered leaves, culantro forms a rosette of long, narrow leaves with serrated edges. Its aroma is clearly coriander-like, but more intense and somewhat earthier; because of this, you usually need less of it than of coriander leaf. In warm, humid conditions, the plant grows on easily, while in cooler climates it is more often kept as an annual.

In the kitchen

Because of its firm leaves, culantro withstands heat better than coriander leaf. It works well in soups, curries, bean and rice dishes, and with braised meat or fish. Bruise or chop the leaves finely to release their aroma, or let a few whole leaves simmer along and remove them later. Culantro pairs beautifully with garlic, onion, chilli, lime, coconut and cumin, and is often used in green herb pastes and marinades. It can also be used raw, for example finely sliced through a salad or as a topping, but use it sparingly: the flavour is dominant.

In the herb garden

Culantro likes warmth, regular watering and a spot in partial shade; strong sun can make the leaves tough. It is best grown in a pot, so you can manage the moisture more easily and place the plant in a sheltered position. Harvest the outer leaves each time so the centre can continue to grow. Once the plant bolts and forms a flower stalk, the leaves often become tougher; by pinching it back in good time, you can extend the harvest period. In a cool climate, overwintering is difficult, but indoors in a bright, warm place it is sometimes possible. For short-term storage, wrap the leaves in a lightly damp cloth and keep them in a sealed container in the refrigerator.