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Eryngium foetidum
This herb is widely used in Cuban, Puerto Rican, and Caribbean cuisine and is named very similar to Cilantro for a good reason. The long, wide blades of bright green, sawtooth edged leaves smell like Cilantro, and has the same fresh, crisp, herby, slightly citrus flavor, but in higher levels. The flavor is highly concentrated, so you need much less of Culantro in any recipe. It is perfect in any slow cooked dish where Cilantro tends to become bitter. Use half of what you typically use, as a little goes a long way. Harvest a few leaves at a time to use fresh, or wrap in damp paper towels and store in open plastic bags in the refrigerator.
Full Sun
Height 12”
Spread 12”
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