Culantro Seeds

Also known as Ngo Gai, Vietnamese Culantro, Mexican coriander, thorny coriander, spiny coriander, fitweed, saw-leaf or saw-tooth herb, Recao and Tabasco parsley, this herb has a similar flavor to cilantro although much stronger. 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.

Each leaf grows from the plant base, rather than a stem, and the leaves are harvested by cutting the entire rosette at the base before the plant begins to flower.

• Eryngium foetidum
• Days to Harvest: 80-90
• Frost Hardy: no
• Annual
• Full Sun to Part Shade
• Sprouts in 14-28 Days
• Ideal Temperature: 70-90 Degrees F
• Seed packet contains a minimum of 300 seeds