Very hard to find in New Zealand.

VERY LIMITED STOCK.

Not available in stores

100+ seeds 80%+ germination rate

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.

Culantro 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 10 to 15 cm within the row and no closer than 15 cm apart between the rows. It is recommended to use the same fertilizer 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.

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