Culantro

A tropical herb, widely used in seasoning, marinating and garnishing in the Caribbean, Central and South America as well as Asia. 

Much stronger tasting than coriander, it dries well, retaining good colour and flavour, which makes it valuable as a dried herb.

It has been used in traditional medicine in tropical regions for various ailments including burns, earache, fevers and the like due to its anti-inflammatory and analgesic properties.

As it’s a tender perennial ensure it is germinated under very warm conditions and be patient as it will take 3-4 weeks to germinate. The growth habit is similar to that of a dandelion plant, rosetting out stiff, serrated leaves. Generally grown like an annual.

Also known as sawtooth coriander, Mexican coriander or recao.

Surface Sow: Requires light to germinate. Scatter seed on the surface. Press seed down into the soil.  Keep moist.

Germination Capacity: This variety is naturally low in germination capacity. 50% germination can be expected.