Description: Culantro (also known as Thai Parsley OR Pak Chee Farang here in Thailand) is the plant which is most similar to Cilantro in flavor and is used by many South American countries as well as in Asia even more frequently than Cilantro. It is a little more difficult to start from seed but once it is established, it has a longer growing season than Cilantro. How to grow Keep the soil moist but not wet while germinating, and use a deeper tray than usual to accommodate the tap root. Transplant about 8 weeks after the seedlings emerge. Grows best in moist, shaded positions with good drainage. It can survive in poor soils, but it is best to feed frequently with high-nitrogen fertiliser to keep the leaves soft.
You say Cilantro, I say Culantro. Why? Because Culantro is not Cilantro. Eryngium foetidum has long leaves with tapered tips and serrated edges. And Cilantro, Coriandrum sativum L. has bright green leaves and stems that resembles flat-leaf parsley. One detail is the taste; the flavor is similar, but stronger than Cilantro.