Description

Culantro is native to Central America and Mexico where it often grows adventitiously on roadsides, ditches and near kitchens and homes in rural areas. It is a perennial plant that has potential to substitute Cilantro, which is an annual herb native to the Mediterranean.

The flavors and aromas are similar yet different. Most fanatics of Culantro and persons who grew up cooking and eating it will agree it is superior to Cilantro. Cilantro is more delicate, bolts quickly and in our experience is better cultivated for its seed, Coriander. Culantro’s flavor holds up well even when cooked but using it fresh is also common. Culantro is a plant with a long history of uses in its native range including medicinal preparations.

According to some traditions a great pot of beans can only be outstanding when cooked with a bushel of Culantro.

Roughly 80 seeds