Culantro Seeds | Heirloom

Description

(80-90 Days) (Eryngium Foetidum)
Culantro is a rare and unique tropical herb that’s popular in Caribbean, Latin American, South East Asian, and European cuisines! It has a taste that that most people describe as a mix between cilantro and parsley with a hint of citrus! Culantro is also highly sought after by herbalist for it’s beneficial quantities and goes by many different names – cimarrón, recao (Puerto Rico), chardon béni (France), Mexican coriander, samat, bandhaniya, long coriander, Burmese coriander, sawtooth coriander, and ngò gai (Vietnam).

Germination/Growing Info:
Prepare well-draining, fertile soil. Sow seeds in part shade in the spring or early summer. Keep the soil moist to delay bolting. Optimal growing temperatures are 60-70℉. Bring inside at any sign of a frost or excess heat over 90℉. Fertilize as required. If it needs to be transplanted, be especially careful of the roots. If the roots are disturbed too much it can hinder or kill the plant.

Because the leaves grow from the base of the plant, rather than individually from a stem, harvest by cutting the entire rosette at the base before the plant begins to flower. The flavor is best before bolting, otherwise known as flowering.