Culantro HERB Seeds, HEIRLOOM CARIBBEAN,ASIAN HERB,Ngo Gai, shado beni

•  Must Have Herb for many South Asian and Caribbean dishes. 
• (Eryngium foetidium) Also called Eryngo or Ngo Gai
• KNOW IN JAMAICA AS Spirit Weed 
•  known in Jamaica as  spiritweed, MAKE  Caribbean herb

Other Common Names: Vietnamese Culantro, Ngo Gai, Mexican coriander, thorny coriander, spiny coriander, fitweed, saw-leaf or saw-tooth herb, recao and Tabasco parsley.

Culantro is a versatile plant with a strong flavor and aroma, commonly used in cooking and medicine. It is a member of the Apiaceae family, like carrots, celery, and parsley.

Culantro, also known as "shado beni", is a highly versatile and long-lived herb found in many world cuisines such as Caribbean, South & Central American, and Asian. Confused with cilantro in the US, culantro is actually a member of the coriander family with a stronger taste and vibrant color. It is a staple in Caribbean countries and is widely used in seasoning, marinating, and garnishing dishes. It is also used in the dried herb industry and can be naturally grown in several US states and territories.

Widely used as a seasoning in Thailand, India, Vietnam, the caribbean and other parts of Asia. The thick Ngo Gai leaves retain color and flavor very well when dried. The leaves and roots are most typically added to stews, soups, marinades, and other sauces or chutneys. An important ingredient in sofrito.

Culinary Tips

The leaves and roots are most typically added to stews, soups, marinades, and other sauces or chutneys. It is also recognized as an integral ingredient in sofrito. If the leaves are dried, they easily maintain their flavor and color for months.Widely used as a seasoning in Thailand, India, Vietnam, and other parts of Asia. The thick Ngo Gai leaves retain color and flavor very well when dried. The leaves and roots are most typically added to stews, soups, marinades, and other sauces or chutneys. An important ingredient in sofrito.

Common Culantro plant names in different countries.

1. United States: Culantro, Mexican Coriander
2. United Kingdom: Culantro, Mexican Coriander
3. Canada: Culantro, Mexican Coriander
4. Jamaica : spirit Weed
5. Trinidad :shado beni
6. Australia: Culantro, Mexican Coriander
7. India: Dhania Patta (Hindi), Mexican Coriander
8. Malaysia: Ketumbar Jawa, Daun Ketumbar, Daun Ketumbar Mexico
9. Singapore: Culantro, Mexican Coriander
10. Philippines: Culantro, Mexican Coriander
11. Mexico: Culantro, Cilantro Cimarrón
12. Brazil: Coentro-bravo, Coentro-selvagem
13. France: Coriandre du Mexique
14. Germany: Mexikanischer Koriander
15. Italy: Coriandolo messicano
16. Japan: Mekishikan korianda (メキシカンコリアンダー)
17. South Africa: Wild Coriander, Mexican Coriander

• How to Grow Vietnamese Culantro

  Prepare well-draining, fertile soil. Sow seeds in part shade in the spring or early summer. Keep the soil moist to delay bolting. Optimal growing temperatures are 60-70℉. Bring inside at any sign of a frost or excess heat over 90℉. Fertilize as required. If it needs to be transplanted, be especially careful of the roots. If the roots are disturbed too much it can hinder or kill the plant.

  Harvesting Vietnamese Culantro
  

  Because the leaves grow from the base of the plant, rather than individually from a stem, harvest by cutting the entire rosette at the base before the plant begins to flower. The flavor is best before bolting, otherwise known as flowering.

  Tips From Our Gardeners
  

  “Culantro hates extremes in any temperature. Shade helps it to develop a deeper green color too. Treat this delicious plant like the tropical understory plant that it is for the perfect addition to your kitchen garden! My favorite way to eat this herb is as a garnish with Phở.”

  Storage Tips!

  From this batch I have a plastic container that I pour half into and keep in the fridge for everyday use, the other half I pour into a freezer zip lock bag and freeze until I get through the batch in the fridge. Since you probably won’t be using the seasoning as much as I do, I suggest you divide it into 3-4 portions, keeping 1 in the fridge (can last for 2-3 months) and freeze the rest.

  You can also get a ice cube trays and fill each ice cube area 1/4 up with the seasoning mix and then freeze. Then when it’s frozen, you can dump the cubes into a freezer bag and place back in the freezer. Now whenever you’re cooking, all you have to do is grab a cube and use.

  You’ll notice that after time the once brilliant green color will go darker, don;t be alarmed. That’s natural!

  Culantro is used as both a culinary and medicinal herb. In food, it is often added during cooking because it has a very strong flavor and aroma, which diminishes nicely under heat. Medicinally, culantro is known for its analgesic and anti-inflammatory properties.