Culantro Seeds,Recao,A.K.A;Vietnamese Coriander,Thai Parsley,ngo gai,Shadon beni
(Eryngium foetidium) Also called Eryngo or Ngo Gai, this plant is very popular in Vietnam and Thailand; And the Caribbean,it is famous for its cilantro-like taste. This plant is a must for many South Asian and Caribbean dishes and grows very well in warm weather.
Cultivation: Prepare fertile, well-drained soil. Sow seeds in part shade in spring/summer and keep moist to delay bolting. Seeds can take up to 25 days to germinate. If transplanting seedlings, use care, as they don't like their roots disturbed. Keep soil moist. Fertilize as needed.
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.
Culantro is rich in iron, carotene, riboflavin and calcium; it is better suited to being frozen than the more delicate leaves of cilantro. This plant is widely used as food flavoring and seasoning herb for dishes and chutney in the Caribbean; it is popular in Asia for food use. Puerto Rico uses it extensively in stews, soups, and beans.