Culantro, also called Mexican coriander or long coriander, is a perennial herb commonly grown in the Caribbean and Central America as well as Southeast Asia. It has long, serrated leaves that grow in a rosette pattern and has a stronger aroma and flavor than cilantro. This tropical plant offers a unique, pungent, and citrusy taste that is a fantastic boost to salsas, salads, soups, and stews. Culantro thrives in warm climates and can be grown in containers or in-ground. Its hardiness makes it an excellent choice for gardeners looking for a durable herb that can stand up to the heat. Growing culantro is a great way to enjoy fresh, flavorful herbs year-round, as it often outperforms cilantro in longevity. For regrowth, simply leave about an inch of stubble when cutting. Its versatility in both culinary and medicinal uses adds another layer of appeal, with benefits that range from digestive aid to anti-inflammatory properties. Culantro is also known for being an excellent companion plant, attracting beneficial insects that help keep your garden healthy.

Also Known As: Mexican Coriander, Recao, Shadow Beni, Bhandhania, Long Coriander, Sawtooth Coriander, Chadron Benee, Coulante, Fit Weed, Ngo Gai, Eryngium Foetidum, Spiritweed, Shado Beni, Cilantro Culantro, Long-leafed Cilantro, Fitweed.

Plant Name:	Culantro, Ngo Gai
Latin Name:	Eryngium foetidum
Days to Germinate:	14-21
Days to Harvest:	85
Plant Height:	12 - 18 inches
Spread:	12 - 18 inches
Growth Habit:	Rosette
USDA Zones:	7-11
Lifespan:	Perennial, Zones 8-11
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2026

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 12 inches apart. This formation of ridges will help with drainage.

Planting:

Culantro grows best in warm weather (optimal growth is 70F-90F). Plant Culantro in the spring when the soil temperature is at least 70F.

Starting Indoors: For an earlier harvest, start indoors 6-8 weeks before the last expected frost in spring. Harden off then transplant seedlings outdoors in a sunny location when temperatures are consistently above 70F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the transplant holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

For fall crops, direct sow seeds outdoors at least 14 weeks before the first frost. In colder climates (USDA Zones 1-8), plant in containers and prepare the bring indoors if there is an early frost or temperatures are too low for optimal growth. To plant, make holes 1/8 inch deep and spaced 6-12 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/8 inch
Within-Row Spacing:	6-12 inches
Between-Row Spacing:	12-18 inches

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig to deeply to prevent from cutting the feeder roots.

Fertilizing: Culantro does not require frequent fertilization. If leaves are smaller than expected, you may optionally apply a light dressing of a complete fertilizer, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Culantro can be harvested once the plant has developed enough foliage where cutting will not damage its overall health, about 75-90 days. You can start harvesting small leaves when the plant is a few weeks old if you're just looking for some early use. Harvest culantro leaves by snipping off the outer leaves at the base, leaving the center of the plant intact to allow for continued growth. Regular harvesting encourages new growth and ensures a steady supply of fresh leaves. If you're growing culantro for its seeds, allow the plant to flower and set seeds before harvesting them, which typically occurs in late summer or early fall.

Culantro

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