Culantro Live Plants | Shado Beni & Ngo Gai | 2 or 5 Plants

Fresh Culantro for Caribbean and Asian Cooking

Bring bold, aromatic flavor closer to your kitchen with culantro live plants (Eryngium foetidum). Also called Shado Beni, Ngo Gai, recao, and sawtooth coriander, this culinary herb forms a low rosette of long, serrated green leaves.

Grow it in a container near your cooking space or in a partly shaded herb bed. Once your plants are established, gather a few outer leaves for fragrant green seasoning, sofrito, soups, and marinades while leaving the center to continue growing.

What You Receive

• Product: Live culantro starter plants, not seeds or harvested herb leaves.
• Pack options: Choose 2 or 5 plants from the size selector.
• Botanical name: Eryngium foetidum.
• Growth habit: Low rosette with new leaves emerging from the center.
• Light: Partial shade or filtered sunlight.

Starter plants need transplanting, ongoing care, and time to establish before regular harvesting. Plant size and appearance can vary with growth stage and season.

Care on Arrival

• Unpack promptly and check the growing medium for moisture.
• Water gently if needed and let excess water drain.
• Place in a bright, sheltered location while plants recover from transit.
• Gradually introduce outdoor sunlight and wind over several days rather than moving directly into harsh conditions.

Temporary wilting or minor leaf damage can occur during shipping. Monitor moisture carefully while plants settle in.

Planting and Everyday Care

Transplant gently into fertile, well-drained soil, keeping the root ball intact and the central growing point uncovered. For container growing, choose a pot with drainage holes and a suitable potting mix.

Provide partial shade or filtered sun, especially protection from intense afternoon sunlight in hot conditions. Keep the soil evenly moist without leaving roots in standing water. Check containers regularly because watering needs change with temperature, wind, light, and pot size.

Feed during active growth according to the label of a fertilizer suitable for edible herbs. Remove developing flower stalks if your main goal is leaf production. Protect plants from frost; move containers to a suitable frost-free location when cold weather approaches.

Harvesting for Continued Growth

Wait until plants are established and producing healthy new growth. Cut mature outer leaves near the base with clean scissors, leaving the central growing point and enough foliage for recovery. Avoid cutting away the entire rosette when you want repeat harvests.

Wash harvested leaves thoroughly before use. Chop into green seasoning or sofrito, add to soups and stews, or use in sauces, curries, marinades, and noodle dishes. Begin with a small amount and adjust to taste.