Culantro (Eryngium foetidum), also known as Recao, Shadow Beni, Mexican Coriander, or Sawtooth Coriander, is a tropical perennial herb in the Apiaceae with long, serrated leaves that deliver an intense cilantro-like flavor but far more potent and long-lasting. Unlike true cilantro (Coriandrum sativum), culantro does not bolt in heat, making it the preferred herb in tropical cuisines worldwide.
• Despite the similar name, culantro is NOT the same plant as cilantro (Coriandrum sativum) — they belong to different genera
• The flavor is like cilantro amplified — more intense, more complex, and longer-lasting
• Does not bolt in hot weather — making it superior to cilantro for tropical cooking
• The leaves have distinctive spiny, serrated margins — hence "sawtooth coriander"
• Essential in Puerto Rican recaíto, Thai curry pastes, Vietnamese pho, and many other tropical cuisines
• The species epithet "foetidum" means "foul-smelling" — some people find the aroma overpowering
분류학
• Originated in the neotropics, from southern Mexico through Central America, the Caribbean, and into Brazil
• Has been used as a flavoring herb by Indigenous peoples of tropical America for millennia
• Spread throughout the tropics via colonial trade routes and migration
• Now naturalized across tropical Africa, Southeast Asia, India, and the Pacific
• The genus Eryngium (sea holly) contains approximately 230 to 250 species — most are ornamental or medicinal; E. foetidum is one of the few used as a culinary herb
• In Southeast Asia, it has become so thoroughly integrated that it is often assumed to be native
Leaves:
• Long, oblanceolate, 10 to 30 cm long and 2 to 5 cm wide
• Distinctive spiny, serrated margins (sawtooth edges) — the most identifying feature
• Dark green, thick, slightly leathery
• Arranged in a flat basal rosette
• Strong, pungent, cilantro-like aroma when bruised or cut
Flower stalk:
• Erect, 15 to 40 cm tall, branched
• Produces a cylindrical, thistle-like flower head surrounded by spiny bracts
Flowers:
• Small, greenish-white, clustered in dense heads
• Surrounded by sharp bracts — handle with care
Roots:
• Thin taproot, not fleshy
Seeds:
• Small, produced in the flower heads
• Readily self-seed in tropical conditions
Per 100 g fresh leaves:
• Energy: approximately 20 kcal
• Vitamin A: excellent source (beta-carotene)
• Vitamin C: good source
• Vitamin K: significant amounts
• Calcium: good source
• Iron: notable amounts
• Riboflavin: significant
• Contains essential oils including aliphatic aldehydes (similar to those in cilantro)
• The volatile oil contains eryngial (2E-dodecenal) — the compound primarily responsible for the cilantro-like flavor
• Rich in antioxidants and phenolic compounds
Planting:
• Sow seeds in warm soil (25 to 30°C), barely covered
• Germination can be slow and irregular (14 to 28 days)
• Also propagated by division of established plants
• Space 15 to 20 cm apart
Site:
• Partial shade to full shade — culantro prefers shade and wilts in full sun
• Rich, moist, well-drained soil
• Tropical temperatures (20 to 35°C)
• Tolerates poor soils
Care:
• Keep soil consistently moist
• Mulch to retain moisture and keep roots cool
• Remove flower stalks to prolong leaf production
• Self-seeds prolifically in suitable conditions
Harvest:
• Begin harvesting individual leaves 6 to 8 weeks after sowing
• Cut leaves at the base, leaving the growing point intact
• Plants continue producing for many months
• Flavor is best before flowering
• In Puerto Rican cuisine: essential in recaíto (the aromatic base of Puerto Rican cooking, with garlic, onions, and peppers)
• In Thai cuisine: used in curry pastes, particularly green curry and northern Thai curries
• In Vietnamese cuisine: added to pho, spring rolls, and noodle salads
• In Caribbean cuisine: in jerk seasoning, salsas, and pepper sauces
• In Central American cuisine: in chimole (black recado) and other recado spice pastes
• In Indian cuisine: used in chutneys and curries in northeastern India
• In Nigerian cuisine: added to pepper soup and stews
• Fresh leaves torn into salads and salsas
• Used anywhere cilantro is called for but with a more intense flavor
• Dried leaves retain more flavor than dried cilantro
재미있는 사실
Culantro is one of the most widely used herbs you've never heard of — while cilantro (Coriandrum sativum) is famous worldwide, its tropical cousin culantro quietly flavors the cuisines of over 40 countries across the tropics. In many tropical regions, culantro has entirely replaced cilantro because it doesn't bolt in heat and packs significantly more flavor per leaf.
더 보기
