Culantro

Culantro is a tropical perennial herb in the family Apiaceae, commonly known as long coriander, recao, shadow beni, Mexican coriander, bhandhania, and fitweed. Its scientific name is Eryngium foetidum.

Description

Culantro is a small, green plant that grows up to 40 cm in height. It has a rosette of long, slender leaves that are serrated on the edges. The leaves are dark green on the top and lighter underneath. The plant produces small, white flowers on a tall stalk.

Cultivation

Culantro is native to the tropical Americas and the West Indies, but it is now grown worldwide. It prefers a hot, humid climate and well-drained soil. It can be grown from seeds or cuttings, and it requires regular watering. Culantro is often grown in home gardens and is also commercially cultivated for its leaves, which are used in cooking.

Culinary Uses

Culantro is widely used in the cuisine of the Caribbean, Latin America, and Southeast Asia. Its leaves have a strong, aromatic flavor that is similar to, but more intense than, that of coriander (cilantro). Culantro is used in a variety of dishes, including soups, stews, curries, and marinades. It is also used to make chutney and salsa.

Medicinal Uses

In traditional medicine, culantro has been used to treat a variety of ailments. It is believed to have anti-inflammatory, analgesic, and anti-convulsant properties. It has been used to treat flu, diabetes, constipation, and fevers. However, scientific evidence to support these uses is limited.

See Also

• Coriander (cilantro)
• Herbs and spices
• Tropical agriculture