Also called long coriander or Mexican coriander, it is often mistaken for its close relative Cilantro or coriander, the dried cilantro seeds. Culantro is a biennial herb grown as an annual that is indigenous to the American tropics and West Indies. Widely used in dishes throughout Latin America it is relatively unknown in the United States and the rest of the world.

The plant thrives best in well irrigated shaded conditions. Shaded areas produce larger and greener leaves with a better appearance and higher pungent aroma. Like its close relative cilantro, culantro tends to bolt and flower profusely under hot long days of summer months.

The appearance of culantro and cilantro are different but the leaf aromas are similar, although culantro is more pungent. The leaves are 1/2 to 3/4 " wide and up to 4" long. Culantro has long been used in the cuisines of the Far East, Latin America, and the Caribbean.

The leaves are widely used as a seasoning in the preparation of vegetable and meat dishes, chutneys, preserves, sauces, and snacks. Unlike cilantro, it dries well, retaining good color and flavor. Its medicinal value include use as a tea for flu, diabetes, constipation, and fevers.

Approx 130 seeds per pack