Product Review

Culantro, also known as Thai Parsley, is the plant most similar to Cilantro in flavor and used by many South American countries as well as in Asia and the Caribbean even more frequently than Cilantro. Culantro (Eryngium Foetidum) is known as Recao in Puerto Rico, Long Coriander in Asia and Culantro in Mexico is known as Mexican Coriander. Great in soups, beans, salsas and stews. Leaves can also be clipped and used fresh or frozen to keep their fresh flavor. Cilantro is rich in iron, carotene, riboflavin and calcium with a strong, pungent flavor. The plants should be set out after the danger of frost has passed. Transplants should be spaced 4 - 6 inches within the row and no closer than 6 inches apart between the rows. It is recommended to use the same fertility you would use for leafy greens. When culantro begins to produce flowers, the leaves become tough and less suitable for eating. The harvest is achieved by cutting the entire rosette at soil level. The flower stalks must be pruned regularly in order to maintain vegetative growth and maximize yields.