Culantro cimarron, also known as Mexican coriander or long coriander, is a tropical herb (Eryngium foetidum) with a strong, pungent flavor and aroma similar to, but more intense than, cilantro, and is used in various Caribbean and Latin American cuisines.
Appearance: Culantro cimarron has long, tough, green leaves with serrated or toothed edges, earning it the nickname "saw leaf herb".
Taste and Aroma: It shares a similar flavor profile to cilantro but with a more potent, almost citrusy, and earthy taste.
Culinary Uses: It's commonly used in soups, stews, rice and bean dishes, and as a flavoring in marinades and salsas, particularly in Puerto Rican and other Caribbean cuisines.
Other Names: It has various names, including fitweed, ngò gai, recao, and shado beni.
Medicinal Uses: Culantro cimarron has been used traditionally in folk medicine for various ailments, including chills, vomiting, burns, fevers, and more.
Cultivation: It is a tropical perennial and annual herb, native to Mexico and South America, and cultivated worldwide.
Botanical Family: It belongs to the same plant family as cilantro (Apiaceae).
|
Type
|
Herbs |
| Family |
Family Varies |
| Temperature Soil |
50-60F |
| Temperature Daytime |
50-85F |
| Temperature Evening |
45F |
| Lighting |
Partial, 2-4 Hours/Day |
| Water |
Light, 6 Gallons/Week |
| Maturity |
65-100 Days Harvest |
| PH Neutral |
5.5-8.0 |
| Zones |
2A-10B |
| Plant Placement |
3 Plants, 3 Rows |