Culantro Ngo gai
Culantro Ngo gai
Also known as Mexican coriander, thorny coriander, spiny coriander, fitweed, saw-leaf or saw-tooth herb, recao and Tabasco parsley, this herb has a similar flavor to cilantro although much stronger. Each leaf grows from the plant base, rather than a stem, and the leaves are harvested 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.
- Warm season annual
- Approx. 3000-4000 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/early summer
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Cultivation: Prepare fertile, well-drained soil. Sow seeds in part shade in spring/summer and keep moist to delay bolting. Seeds can take up to 25 days to germinate. If transplanting seedlings, use care, as they don’t like their roots disturbed. Keep soil moist. Fertilize as needed.
For best germination, seed should be stored at 41°F until planted.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Widely used 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. An important ingredient in sofrito.