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Culantro Ngo gai
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Culantro Ngo gai
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An herb similar to cilantro but with a stronger flavor, Ngo Gai, as it is called in Vietnam, is known by many other names, as well. Its botanical name is Eryngium foetidum, but it’s also called culantro, mui tau, ngo tau, Mexican coriander, thorny coriander, spiny coriander, fitweed, saw-leaf or saw-tooth herb, recao and Tabasco parsley. Its slow germination and growth make it all the more valuable in the garden or local market. Each leaf grows from the plant base, rather than a stem, and you harvest leaves by cutting the entire rosette at the base before the plant begins to flower. In mild climates, the plant can be considered a short-lived perennial, but more often it is grown as an annual. Ngo Gai must be grown under shade. Used widely as a seasoning in Thailand, India, Vietnam and other parts of Asia, the thick Ngo Gai leaves retain color and flavor very well when dried. The leaves and roots are most typically added to stews, soups, marinades and other sauces or chutneys.
- Approx. 5300-5400 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 80-90 days
- Planting season: Spring to early summer
| $3.49 per packet |
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Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
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