80-90 Days to maturity. Eryngium foetidum. Vietnamese Culantro Seeds - Ngo Gai Seeds. Annual heirloom. This herb belongs to the Apiacea family is often compared to parsley in flavor but is said to be even bolder. It is widely used as a seasoning in Thailand, India, Vietnam, and other parts of Asia. The thick Ngo Gai leaves are perfect for drying at home as they retain their color and flavor very well.

Vietnamese Culantro Seeds - Ngo Gai Heirloom

Other Common Names: Vietnamese Culantro, Ngo Gai, Mexican coriander, thorny coriander, spiny coriander, fitweed, saw-leaf or saw-tooth herb, recao and Tabasco parsley.

How to Grow Vietnamese Culantro

Prepare well-draining, fertile soil. Sow seeds in part shade in the spring or early summer. Keep the soil moist to delay bolting. Optimal growing temperatures are 60-70℉. Bring inside at any sign of a frost or excess heat over 90℉. Fertilize as required. If it needs to be transplanted, be especially careful of the roots. If the roots are disturbed too much it can hinder or kill the plant.

Harvesting Vietnamese Culantro

Because the leaves grow from the base of the plant, rather than individually from a stem, harvest by cutting the entire rosette at the base before the plant begins to flower. The flavor is best before bolting, otherwise known as flowering.

Culinary Tips

The leaves and roots are most typically added to stews, soups, marinades, and other sauces or chutneys. It is also recognized as an integral ingredient in sofrito. If the leaves are dried, they easily maintain their flavor and color for months.

Tips From Our Gardeners

“Culantro hates extremes in any temperature. Shade helps it to develop a deeper green color too. Treat this delicious plant like the tropical understory plant that it is for the perfect addition to your kitchen garden! My favorite way to eat this herb is as a garnish with Phở.”

Seeds Per Package:

• 1 g packet - Approximately 1,080 Seeds