Culantro (Eryngium foetidum) is a culinary and medicinal leafy green herb commonly used throughout the West Indies, Latin America and many Asian countries.

The herb is mainly used as a seasoning in the preparation of a range of foods including vegetable and meat dishes, sauces, chutneys and preserves.

In addition to its culinary usage, E. foetidum is commonly used for its medicinal properties, among them as an anti-inflammatory and analgesic.

Culantro is a tender perennial and is grown as an annual in the Northeastern U.S. Since it is frost sensitive and can take up to three weeks to germinate, transplants are recommended for the cultivation of Eryngium foetidum in the Northeast.

Germination can take 3 weeks or longer even with bottom heat supplied at 75°F. The plants should be set out after the danger of frost has passed.

Transplants should be spaced 4 – 6 inches within the row and no closer than 6 inches apart between the rows. It is recommended to use the same fertilizer used for other leafy greens.

When culantro begins to produce flowers, the leaves become tough and less suitable for eating. The harvest is achieved by cutting the entire rosette at soil level. The flower stalks must be pruned regularly in order to maintain vegetative growth and maximize yields.