500+ Culantro Seeds - Mexican Coriander, Ngò Gai, Recao, Chadon Beni - USA Grown Herb Seeds

Grow your own authentic Culantro (Eryngium foetidum), a staple herb in Caribbean, Latin American, and Southeast Asian cuisines! Often called Mexican Coriander, Recao, Ngò Gai, or Chadon Beni, this aromatic herb has a stronger, more pungent flavor than common cilantro (Coriandrum sativum) and is essential for sofrito, soups, stews, and sauces.

**Plant Information:**
- **Scientific Name:** Eryngium foetidum
- **Common Names:** Culantro, Mexican Coriander, Recao, Ngò Gai, Chadon Beni, Sawtooth Coriander, Spiny Coriander
- **Growth Habit:** Biennial herb, often grown as an annual. Forms a low rosette of long, serrated leaves.
- **Flavor Profile:** Intense cilantro-like flavor, but more robust and less prone to bolting in heat.

**Growing Information:**
- **USDA Hardiness Zones:** Grown as an annual in zones 4-11. Perennial in frost-free zones (10-11).
- **Light Requirements:** Prefers partial shade to full sun. In hotter climates, afternoon shade is beneficial.
- **Water Requirements:** Keep soil consistently moist but well-drained. Water regularly, especially during dry periods.
- **Soil:** Thrives in rich, organic, well-draining soil with a slightly acidic to neutral pH.
- **Sowing:** Sow seeds shallowly, as they require light for germination. Keep soil warm (70-80°F) and moist. Germination can take 14-21 days.
- **Harvesting:** Harvest outer leaves as needed once the plant is established, allowing the center to continue producing.

**Culinary Uses:** A key ingredient in Puerto Rican recaito, Trinidadian green seasoning, Vietnamese pho, and many Caribbean and Asian dishes. Use fresh or frozen to preserve its distinctive flavor.

Seeds are fresh, non-GMO, and sourced from USA-grown plants. Perfect for herb gardens, container gardening, and culinary enthusiasts seeking authentic flavors.