El Culantro: Essential Guide to the Powerful Herb

El culantro (Eryngium foetidum), also known as Mexican coriander or long coriander, is a tropical herb with long serrated leaves and a stronger, more pungent flavor than cilantro. Unlike cilantro (Coriandrum sativum), culantro has a more robust, earthy taste that holds up better during cooking and is essential in Caribbean, Latin American, and Asian cuisines.

When exploring culantro vs cilantro difference, many home cooks discover this powerful herb can transform traditional dishes. While often confused due to similar names, these two plants belong to completely different botanical families with distinct characteristics that significantly impact culinary applications.

What Exactly is Culantro?

Culantro (Eryngium foetidum) grows as a rosette of long, saw-toothed leaves close to the ground, unlike cilantro which develops a central stalk. Native to tropical regions of the Americas, this hardy perennial thrives in warm climates and partial shade. The herb's distinctive aroma comes from volatile compounds including 2-decenal, which gives it that characteristic strong scent many describe as 'soapy' when raw but transforms beautifully when cooked.

Key Differences Between Culantro and Cilantro

Understanding the culantro vs cilantro difference is crucial for authentic flavor in many traditional recipes. While both herbs share some flavor compounds, their culinary behaviors differ significantly.

Characteristic	Culantro	Cilantro
Botanical Name	Eryngium foetidum	Coriandrum sativum
Leaf Shape	Long, serrated, saw-toothed edges	Rounded, lacy, delicate
Flavor Intensity	Stronger, more pungent (3-4x cilantro)	Milder, citrusy
Heat Stability	Holds up well during cooking	Loses flavor quickly with heat
Common Uses	Base for sofrito, stews, soups	Garnish, fresh salsas, ceviche

Culinary Applications of Culantro

Mastering how to use culantro in cooking opens doors to authentic Caribbean and Latin American flavors. Unlike cilantro, which is typically added at the end of cooking, culantro's robust flavor withstands prolonged cooking times, making it ideal for:

• Base ingredient in Puerto Rican sofrito and Cuban recaito
• Essential component in Jamaican jerk seasoning
• Traditional Dominican mondongo (tripe soup)
• Vietnamese pho broth and other Asian soups
• Colombian ajiaco (potato soup)

Chefs recommend chopping culantro finely and adding it early in the cooking process to allow its complex flavors to infuse throughout the dish. The herb's intensity means you typically need less than you would cilantro—start with half the amount you'd use of cilantro and adjust to taste.

Finding and Substituting Culantro

For those searching where to buy culantro near me, check Latin American or Caribbean grocery stores, especially in areas with significant immigrant communities. Many Asian markets also carry it, often labeled as "sawtooth coriander" or "long coriander." During warmer months, farmers' markets in diverse communities may have fresh culantro.

When fresh culantro isn't available, understanding proper substitution is key. The best culantro substitute for cilantro depends on your recipe:

• For cooked dishes: Use 1 part cilantro plus a pinch of cumin to approximate culantro's earthiness
• Dry culantro: Available in some specialty stores (use 1 teaspoon dried = 2 tablespoons fresh)
• Parsley plus extra cilantro: For dishes where appearance matters more than authentic flavor
• Recao paste: Commercially available in Latin markets for consistent flavor

Growing and Storing Culantro

For gardeners interested in growing culantro at home, this tropical herb prefers partial shade and consistent moisture. Unlike cilantro which bolts quickly in heat, culantro thrives in warm conditions. Plant seeds directly in well-draining soil after last frost, keeping soil moist until germination. The plant will reach harvestable size in 8-10 weeks.

Proper storage extends culantro's shelf life significantly. To maximize freshness:

• Wrap stems in damp paper towels and store in airtight container in refrigerator
• Place stems in glass of water (like flowers) and cover loosely with plastic bag
• Freeze chopped leaves in ice cube trays with water or oil for long-term storage
• Dry leaves thoroughly and store in airtight container away from light

Fresh culantro typically lasts 1-2 weeks when stored properly—significantly longer than cilantro's 3-5 day shelf life. This extended freshness makes it practical for home cooks who want to keep it on hand for spontaneous cooking.

Nutritional Profile and Traditional Uses

While not a medical article, understanding culantro's nutritional composition helps appreciate its traditional culinary value. Per 100g, culantro contains:

• Significant vitamin A and C content
• Calcium and iron
• Various phytochemicals including antioxidants
• Low in calories (approximately 23 calories per 100g)

In traditional cooking contexts across the Caribbean and Latin America, culantro has been valued not just for flavor but for its preservative qualities in cooked dishes. Its antimicrobial properties may have contributed to its historical use in food preparation in tropical climates.

Mastering Culantro in Your Kitchen

Developing proficiency with culantro elevates your ability to create authentic regional dishes. When working with this potent herb, remember that what does culantro taste like transforms dramatically with cooking—it mellows from a sharp, almost medicinal raw flavor to a complex, earthy base note that enhances entire dishes.

For best results in traditional recipes, don't substitute equal amounts of cilantro for culantro. Start with one-third the amount and adjust to taste, as culantro's flavor compounds are significantly more concentrated. When making sofrito or similar flavor bases, culantro should be finely chopped and sautéed with other aromatics to fully release its essential oils.

Is culantro the same as cilantro?

No, culantro (Eryngium foetidum) and cilantro (Coriandrum sativum) are completely different plants. Culantro has long serrated leaves and a much stronger flavor, while cilantro has delicate lacy leaves with a milder citrus taste. They belong to different botanical families and are not interchangeable in equal amounts.

Can I substitute cilantro for culantro in recipes?

You can substitute cilantro for culantro, but not in equal amounts. Use 3 times more cilantro than the recipe calls for culantro, and add a pinch of cumin to approximate culantro's earthier flavor. For cooked dishes, this substitution works better than for raw applications where the flavor difference is more pronounced.

Why does my culantro taste so strong compared to cilantro?

Culantro naturally contains higher concentrations of flavor compounds, particularly 2-decenal, making it 3-4 times stronger than cilantro. This intensity is why culantro works well in cooked dishes where cilantro's flavor would dissipate. When using culantro, start with smaller amounts than you would cilantro and adjust to taste.

How do I store fresh culantro to make it last longer?

Store fresh culantro by wrapping the stems in damp paper towels and placing them in an airtight container in the refrigerator. Alternatively, place the stems in a glass of water (like flowers) and cover loosely with a plastic bag. Properly stored, culantro can last 1-2 weeks, significantly longer than cilantro's 3-5 day shelf life.

What dishes absolutely require culantro for authentic flavor?

Authentic Puerto Rican sofrito, Dominican mondongo (tripe soup), Jamaican jerk seasoning, and certain Vietnamese pho recipes traditionally require culantro for their characteristic flavor profiles. While substitutions exist, these dishes lose their distinctive regional character without genuine culantro, which provides a deeper, more persistent flavor that holds up during long cooking times.