Culantro 1 gallon plant
days to maturity: 50 days
plant spacing: 4 plants per square foot
sunlight requirements: 4-12 hours
look out for: constant bolting/ flowering
harvest notes: harvest outer leaves as needed
Culantro is an herb that has a similar aroma and flavor to cilantro, but they are not the same plant. It has long, serrated leaves and looks a bit like long-leafed lettuce. Culantro has a stronger flavor than cilantro and is therefore used in smaller amounts. Unlike cilantro, it can be added during cooking rather than afterward. You will find culantro specified in recipes for dishes from the Caribbean, Central America, South America, and Asia. Culantro is native to the tropical areas of the Americas and the West Indies, unlike cilantro that originated in the Mediterranean and was introduced to the Americas after European colonization. Culantro goes by various names. You might hear it called spiny cilantro, long-leafed coriander, or saw-toothed mint. In Spanish, it is sometimes called cilantro de hoja ancha, meaning “broadleaf cilantro.” In Puerto Rico and the Dominican Republic, the name recao is also common, and in some parts of the Caribbean, it is known as chandon beni. To keep your culantro plant happy and productive its essential that you constantly cut its flowers off. Culantro bolts continuously and will stop producing leaves if you allow it to flower & make seeds.