Culantro Seeds | Eryngium foetidum | Shado Beni | Ngo Gai | Caribbean & Asian Herb | Non-GMO

Culantro Seeds – Shado Beni | Ngo Gai | Caribbean & Asian Herb

Culantro (Eryngium foetidum) is the essential culinary herb of the Caribbean, Central America, and Southeast Asia — a robust, heat-tolerant annual with long, serrated leaves and a flavor more intense and complex than cilantro, which it closely resembles but far surpasses in heat-season performance. Known across the world by dozens of names — Shado Beni in Trinidad, Ngo Gai in Vietnam, Spirit Weed in Jamaica, Recao in Puerto Rico, Fitweed in Barbados — Culantro is a truly global herb with deep roots in Caribbean, South American, and Asian kitchens.

Unlike cilantro, Culantro thrives in heat and shade, making it a year-round herb in tropical climates and a summer workhorse in temperate gardens. The thick leaves retain their flavor and vivid green color exceptionally well when dried — one of the few fresh herbs that dries beautifully. An indispensable ingredient in sofrito, green seasoning, Phở, and countless soups and stews.

Variety Details

• Botanical Name: Eryngium foetidum
• Common Names: Culantro, Shado Beni, Ngo Gai, Spirit Weed, Recao, Fitweed, Mexican Coriander, Thorny Coriander, Saw-Leaf Herb, Tabasco Parsley
• Family: Apiaceae
• Type: Annual herb (perennial in tropical climates) — non-GMO
• Leaf: Long, serrated, rosette habit; harvested before bolting
• Flavor: Intensely aromatic; stronger and bolder than cilantro
• Drying: Leaves dry excellently, retaining color and flavor for months
• Optimal Temp: 60–70°F; avoid extremes — bring indoors below frost or above 90°F

Planting Guide

• Sow seeds in part shade in spring or early summer in fertile, well-draining soil.
• Keep soil consistently moist — moisture delays bolting and promotes lush leaf growth.
• Optimal growing temperature: 60–70°F; shade encourages deeper green color and delays flowering.
• Culantro is a shade-tolerant tropical understory plant — treat it as such for best results.
• If transplanting, handle roots with great care — root disturbance can hinder or kill the plant.
• Bring containers indoors at any sign of frost or temperatures above 90°F.

Harvesting

• Harvest by cutting the entire rosette at the base before the plant begins to flower — leaves grow from the base, not from individual stems.
• Flavor is best before bolting; harvest promptly when flower stalks appear.
• Culantro is typically added during cooking rather than raw — heat softens its intense flavor to a rich, aromatic depth that makes it irreplaceable in slow-cooked dishes.
• Dried leaves maintain flavor and color for 2–3 months in a sealed container in the refrigerator; freeze remainder in portions for longer storage.

Culinary Uses

• Sofrito & Green Seasoning — the essential ingredient in Caribbean and Latin American cooking bases
• Phở — a signature garnish in Vietnamese beef noodle soup
• Soups, stews, and braises — added during cooking for deep aromatic flavor
• Marinades and rubs for meats, poultry, and seafood
• Chutneys, hot sauces, and pepper sauces
• Rice dishes and bean preparations throughout the Caribbean and South America

Known By Many Names

Culantro is called by different names across the world: Spirit Weed (Jamaica), Shado Beni / Shadon Beni (Trinidad & Tobago), Ngo Gai (Vietnam), Recao (Puerto Rico, Colombia), Fitweed (Barbados), Cilantro Cimarrón (Mexico), Coentro-bravo (Brazil), Dhania Patta (India), Ketumbar Jawa (Malaysia), Coriandre du Mexique (France).