Culantro - Eryngium foetidum

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Eryngium foetidum, commonly known as culantro, is a tropical herb prized for its intense coriander-like flavour and resilience in heat. Its long, serrated green leaves grow in a basal rosette, and although unrelated to true coriander (Coriandrum sativum), it is widely used as a substitute in Caribbean, Southeast Asian, and Latin American cuisine — especially where coriander bolts too quickly.

Culantro grows 20–40 cm tall and forms a tidy, low clump. In New Zealand, it performs best in warm, humid conditions with part shade to protect it from scorching midday sun. It prefers rich, moist, well-drained soil and regular watering, particularly during hot weather. In cooler regions, it can be grown as an annual or under cover. Small thistle-like flower heads appear in summer, but the leaves are most flavourful before flowering begins.

Despite its name, the “foetid” smell is only noticeable when flowering — in the kitchen, the leaves are powerfully fragrant and slow to lose flavour when cooked, unlike softer-leaved coriander.

Serrated green leaves with strong coriander flavour

Height 20–40 cm; spread 30 cm

Prefers warm, humid conditions and part shade

Moist, fertile, well-drained soil

Frost tender (grow as annual or under cover in cooler zones)

Origin: Central and South America

Culinary herb; used as a heat-tolerant coriander substitute

Leaves best harvested before flowering

10cm pot.

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