Culantro Live plant ( 3'pot starter plant) “shado beni” CARIBBEAN PRODUCT

 known in Jamaica as  spiritweed, MAKE  Caribbean herb, green seasoning

Not to be confused with Cilantro, Culantro has long slender leaves and a stronger flavor. It is also a longer-lived plant than Cilantro. Culantro is an herb used in many world cuisines- Caribbean, South and Central American as well as Asian.

Widely used as a seasoning in Thailand, India, Vietnam, the caribbean and other parts of Asia. The thick Ngo Gai leaves retain color and flavor very well when dried. The leaves and roots are most typically added to stews, soups, marinades, and other sauces or chutneys. An important ingredient in sofrito.

• Greant  for ,
• Trinidad green seasoning 
• making Sofrito,
• meats ,soups ,eggs and more.
• Trinidad Green Seasoning

• Widely used as a seasoning in Thailand, India, Vietnam, and other parts of Asia. The thick Ngo Gai leaves retain color and flavor very well when dried. The leaves and roots are most typically added to stews, soups, marinades, and other sauces or chutneys. An important ingredient in sofrito.

  1. United States: Culantro, Mexican Coriander
  2. United Kingdom: Culantro, Mexican Coriander
  3. Canada: Culantro, Mexican Coriander
  4. Australia: Culantro, Mexican Coriander
  5. India: Dhania Patta (Hindi), Mexican Coriander
  6. Malaysia: Ketumbar Jawa, Daun Ketumbar, Daun Ketumbar Mexico
  7. Singapore: Culantro, Mexican Coriander
  8. Philippines: Culantro, Mexican Coriander
  9. Mexico: Culantro, Cilantro Cimarrón
  10. Brazil: Coentro-bravo, Coentro-selvagem
  11. France: Coriandre du Mexique
  12. Germany: Mexikanischer Koriander
  13. Italy: Coriandolo messicano
  14. Japan: Mekishikan korianda (メキシカンコリアンダー)
  15. South Africa: Wild Coriander, Mexican Coriander

  Culantro, also known as "shadow beni," is a tropical perennial herb in the Apiaceae family. Its common names include recao, Mexican coriander, bhandhania, long coriander, and ngò gai. Originally from Mexico and the Caribbean, this herb is now grown globally and is often used as an annual in temperate regions.

  E. foetidum, commonly known as culantro, is often confused with cilantro in the United States. Both belong to the coriander family, but culantro is known for its stronger taste. This Caribbean staple is used in seasoning, marinating, and garnishing and is widely used in Cuba, Dominican Republic, Puerto Rico, Trinidad and Tobago, Panama, Guyana, Suriname, and in the Amazon regions of Ecuador and Peru. It is also popular in various Asian countries and is an important ingredient in the dried herb industry due to its vibrant color and strong flavor. In the US, it grows naturally in Florida, Georgia, Hawaii, Puerto Rico, and the Virgin Islands.

  Culantro (Eryngium foetidum) grows similar to lettuce, with leaves around a central rosette. At the peak of its growth, a culantro plant can be 1 foot tall and the leaves as much as 2 inches wide, and it will produce a blue flower if permitted to bolt. Culantro is a member Apiaceae family, which includes carrots, celery, parsley, and parsnip. Culantro is used as both a culinary and medicinal herb. In food, the leaves are often added during cooking because it has a very strong flavor and aroma, which diminishes nicely under heat.

  Storage Tips!

  From this batch I have a plastic container that I pour half into and keep in the fridge for everyday use, the other half I pour into a freezer zip lock bag and freeze until I get through the batch in the fridge. Since you probably won’t be using the seasoning as much as I do, I suggest you divide it into 3-4 portions, keeping 1 in the fridge (can last for 2-3 months) and freeze the rest.

  You can also get a ice cube trays and fill each ice cube area 1/4 up with the seasoning mix and then freeze. Then when it’s frozen, you can dump the cubes into a freezer bag and place back in the freezer. Now whenever you’re cooking, all you have to do is grab a cube and use.

  You’ll notice that after time the once brilliant green color will go darker, don;t be alarmed. That’s natural!

  Culantro is used as both a culinary and medicinal herb. In food, it is often added during cooking because it has a very strong flavor and aroma, which diminishes nicely under heat. Medicinally, culantro is known for its analgesic and anti-inflammatory properties.
  
  Differences Between Culantro and Cilantro
  Culantro is a completely different plant from cilantro. The two are botanical cousins (though not in the same genus) and look nothing alike, so it's easy to differentiate them by appearance.