Culantro – Herb garden
Culantro (Eryngium foetidum) is a tropical perennial and annual herb. It is a small, evergreen branched biennial up to 15-20cm in height, with fibrous roots and long leaves with spiny-toothed margins that grow in a basal rosette pattern. The leaves of this aromatic annual herb are prized for their cilantro-like flavor. Each leaf grows from the plant base, rather than a stem. In summer various, tiny green-white flowers with leafy bracts, appear in cylindrical umbels. The leaves are commonly used to flavor soups, curries, chutneys and fish dishes. The root and leaves are used as a Caribbean folk remedy for epilepsy, fevers and high blood pressure. It is rich in iron, carotene, riboflavin, and calcium.
Scientific Name: Eryngium foetidum
Common Name: Culantro, Mexican coriander, and long coriander.
How to grow and maintain Culantro:
The Culantro can grow very well under direct sun outdoors but are best cultivated in a partially shaded location. This makes it suitable for a sunny or bright windowsill or balcony in highrise apartments. When grown under shaded conditions, the Culantro will produce larger and more aromatic leaves.
Not requesting in terms of soil conditions, the Culantro is adaptable to a wide range of soil conditions. It can even be seen growing in heavy clay soils. However, it prefers to grow in moist and well-draining soil that is rich in organic matter.
It require temperature between 75 to 80 degrees Farenheit.
Water the plant regularly and evenly. These plants are tolerant to a certain degree of drought but should not be allowed to dry out.
Fertilize your plants every 2 weeks with a high-nitrogen fertilizer.
Individual tender leaves can be gathered as and when they are required. On average, one can expect to pick 1 to 2 leaves from one plant weekly to fortnightly up to 10 harvests before flowering occurs.