Culantro

Culantro Starter Plants in 4-Inch or 5-Inch Pots Available in Jupiter, FL

Culantro (Eryngium foetidum) is a bold, heat-loving herb with a flavor and aroma that closely resembles cilantro—only stronger and more enduring. A staple in Latin American, Caribbean, and Southeast Asian cuisines, culantro thrives where cilantro struggles, making it a must-have for South Florida gardeners who love big flavor and dependable growth through the heat.

Unlike cilantro, which bolts quickly in warm weather, culantro stays lush and productive, offering a longer harvest window and fewer headaches. These starter plants, available in 4-inch and 5-inch pots, are ready to go into raised beds, herb spirals, or shady containers.

Care & Growing Info (Optimized for South Florida):

Sunlight: Partial shade is ideal in South Florida. Culantro prefers morning sun and afternoon shade to avoid leaf scorching.

Watering: Moderate. Keep soil consistently moist but well-drained. Culantro responds well to regular watering and will wilt quickly if allowed to dry out too much.

Soil: Rich, loamy soil with good drainage and high organic matter. Incorporate compost at planting time and mulch to conserve moisture.

Fertilizer: Light feeders. Apply a balanced organic fertilizer or compost tea every 3–4 weeks for leafy growth.

Growth Habit: Low-growing rosette with long, serrated leaves. Typically reaches 8–12 inches tall. Forms new shoots at the base as it matures.

Temperature: USDA Zones 9–11. Thrives in warm, humid conditions. In South Florida, culantro grows best fall through spring and can survive summer if given enough shade and water.

Maintenance: Low. Pinch off flower stalks to delay bolting and extend leaf production. Watch for snails and slugs in shaded beds.

Harvest & Seasonality:

Planting Time: Best planted in fall through spring in South Florida. Can be grown year-round with adequate shade and moisture.

Harvest Time: Leaves are ready to harvest about 4–6 weeks after transplanting.

How to Harvest: Cut outer leaves at the base as needed, leaving the center to regrow. Younger leaves are more tender, while mature leaves are more pungent.

Seasonal Notes: Slower to bolt than cilantro, especially when grown in partial shade. Can be overwintered or succession-planted for continual harvest.

Medicinal & Nutritional Benefits:

Culantro is traditionally used for digestive health, fever reduction, and inflammation. It contains antioxidants, calcium, iron, and Vitamin A. In folk medicine, it's often brewed as tea for colds or stomach issues. As a culinary herb, it’s one of the most potent flavor-enhancers available for tropical climates.

Ideal For:

• Replacing cilantro in summer cooking

• Herb gardens in shady, moist areas

• Flavorful Latin and Caribbean dishes

• Gardeners seeking heat-resilient herbs

• Companion planting near peppers and tomatoes

Plant Classification:

Scientific Name: Eryngium foetidum
Common Name: Culantro
Plant Type: Culinary herb
Family: Apiaceae (carrot family—includes parsley and cilantro)
Class: Dicot – Broad-leaved with taproot and net-like vein structure
Growth Form: Low-growing herbaceous biennial (grown as annual or short-lived perennial)
Evergreen/Deciduous: Evergreen in warm, protected areas
Perennial or Annual: Short-lived perennial or biennial—typically grown as an annual in South Florida herb gardens

Container Sizes: 4-inch or 5-inch pots