Culantro seeds, Ngo gai (Eryngium foetidum) Tropical, ASIAN VEGETABLE | GARDEN & OUTDOOR

Culantro seeds, Ngo gai (Eryngium foetidum) Tropical, ASIAN VEGETABLE

$ 2.97
SKU P17228S

 Must Have Herb for many South Asian and Caribbean dishes. 

KNOW IN JAMAICA AS Spirit Weed (Eryngium foetidum) medicinal herb is a plant that is native to South America, Mexico as well as the Caribbean.   It is a very common tropical plant found in the woody areas of Jamaica.  It is widely accepted as a culinary herb and is therefore used as a flavor and herbal preservative for dishes and meats. 

 Widely used as a sust Have Herb for many South Asian and Caribbean dishes,easoning 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.

Approxmately 28,000 Per oz
(Eryngium foetidium) Also called Eryngo or Ngo Gai, this plant is very popular in Vietnam and Thailand; And the Caribbean,it is famous for its cilantro-like taste. This plant is a must for many South Asian and Caribbean dishes and grows very well in warm weather.
Culantro,Vietnamese Coriander is a flavorful herb used in caribbean cooking.
Culantro/Mexican coriander/Eryngium foetidum
You say Cilantro, I say Culantro. Why? Because Culantro is not Cilantro. Eryngium foetidum has long leaves with tapered tips and serrated edges. And Cilantro, Coriandrum sativum L. has bright green leaves and stems that resembles flat-leaf parsley. One detail is the taste; the flavor is similar, but stronger than Cilantro.
Eryngium foetidum is a tropical perennial and annual herb in the family Apiaceae. It is native to Mexico and South America but is cultivated worldwide. It is relatively unknown in the United States, and is often mistaken for its relative Cilantro. It is also known by many other names, such as Fitweed, Recao-Puerto Rican coriander, saw leaf herb, Mexican coriander, Shado beni (Trinidad), spirit weed (Jamaica) Chadron benee (Dominica), Alcapate (El Salvador), Cilantro habanero, Cilantro extranjero (Mexico),and well over 65 more names in different parts of the world. Culantro is an herb with a pungent odor; the leaves have toothed margins and they grow in a basal rosette pattern. It grows best under moist, shaded conditions near cultivated areas.
Culantro is rich in iron, carotene, riboflavin and calcium; it is better suited to being frozen than the more delicate leaves of cilantro. This plant is widely used as food flavoring and seasoning herb for dishes and chutney in the Caribbean; it is popular in Asia for food use. Puerto Rico uses it extensively in stews, soups, and beans.
Cultivation: Prepare fertile, well-drained soil. Sow seeds in part shade in spring/summer and keep moist to delay bolting. Seeds can take up to 25 days to germinate. If transplanting seedlings, use care, as they don’t like their roots disturbed. Keep soil moist. Fertilize as needed.
Sofrito Criollo
1 pack of fresh Culantro, chopped
1 small onion, peeled and chopped
8 to 12 cloves fresh garlic, minced
1/4 cup olive oil or vegetable oil
2 green bell peppers, seeded and chopped
1 red bell pepper or 3 aji dulce (sweet chili peppers), seeded and chopped
1/2 bunch fresh cilantro (leaves and tenders stems only), chopped
1/2 cup fresh oregano (loosely packed), optional
In a food process or a blender, add the onions, garlic and olive oil. Pulse for about 30 seconds or until mixture is a white puree. Repeat, adding peppers. Repeat again adding fresh herbs. The final sofrito should be somewhat smooth. Sofrito is ready to use as a fresh bouillon base and keeps in the refrigerator for a few days. It can also be frozen in an airtight jar or into smaller portions, such as ice cubes, for convenient use.
Vietnamese beef Pho Soup
4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
1/2 pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup fresh culantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
1/2 tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce
Typical garnishes for pho; Culantro, basil, lime, bean sprouts and onions
In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
Arrange bean sprouts, mint, basil, and Culantro on a platter with chilies and lime.

Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Note: This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste.

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