It's also called bandania in the Trinidad and Tobago as well as culantro and shadon beni. A main herb in our dishes such as curries, pelau, chow, stews! Extremely tasty herb!
Thank you so much for being so specific about culantro. This is the first time I am growing my own plants from seed and was surprised to see those spiky flower stems and thought maybe I got the wrong seeds even though the smell was right. All the other videos were about germinating the culantro seeds.
In Puerto Rico we use this herb alot, we call it Recao. Used in sofrito, beans, stews, rice dishes, pretty much in everything. Growing up we always had recao and aji dulce growing in the yard. Recao, aji cachucha, onions, and garlic mixed up in a food processor is how we make homemade sofrito.
I live on pacific islands where the temperature goes over 85 and my culantro plants are doing well. As you mentioned, they need to be under the shade and keep the soil moist , trim the seed stem and they will thrive.
I have some seeds but haven't tried to grow this yet. I have a few questions. If you allow one plant to go to seed, will the flowers attract beneficial insects? Also, is this a good companion for nightshade plants, particularly eggplant and peppers? Thank you for this informational video.
I want to start growing culantro in Texas but haven't been successful! Right now I have hanging baskets with seeds in my kitchen because we have donkeys and they will eat every plant we had. Any suggestions will be welcome.
Could you recommend a source for seeds. I have tried several times to start them with no luck. Maybe I am doing something wrong or ordering seeds from all the wrong places.
I let it sprout roots from store bought no gai. But export from Vietnam has slowed down in Vancouver. My indoor plant has been struggling. Gonna give it shade. LoVE it in salsa. Skip the cilantro. Also in eggs, soup , spaghetti sauce ramin .I cant get enough called shadon bene in our home islands
Great stuff man👍 I've been very interested in this herb for some time after watching the food network channel. I hope I can aquire it here in S. Africa. Talking about sorrel . That culantro and sorrell should make a damn good combo! Like a salsa verde🤔 chimi churi...
Where did you get your seeds? I’ve been trying to grow these in Zone 8B (Austin) but it hasn’t worked 😭 - we use that in my country for everything ❤️🇵🇦
I usually freeze my culantro I use olive oil and put it inside a sandwich bag .and I put the culantro in there and then I freeze it so when I want some culantro .I just go there and pick some of the leave off and put it in my food
I was always confused when people would compare Culantro to cilantro, stating the taste similar, I knew I couldn’t be the only one that did not see this similarities
Mr Starr. You mentioned “ they take a very long time to grow”, how long is “long”. I’ve been growing mine from seed and like you said “be patient”. These babies are super tiny. 😵💫☺️
They take 3-4 weeks to grow larger leaves. After that, with the right environment, they will grow faster. Remember, they need shades, not full sun, and lots of heat.
@@Magisktification I love both cilantro and culantro. I've only had culantro in the Los Calientes hot sauce and thought they miss spelled cilantro in the ingredients, which is how I figured out what it was since I googled it. It fooled me into thinking I was eating cilantro, so I think you'll be fine. I bought 1k seeds of Amazon, had 3.5/5 star review. A number of reviews said they never germinated, but the plant is known for being hard to germinate. It's been like a month and a half of keeping them very moist and I think there's finally coming up, but hotter temps are certainly more suitable according to the interwebs. I live in Wisconsin, so probably not all too different from the climate you experience in Sweden. Worth a shot if you wanna try it, I'm looking forward to making my own hot sauces with it.
I think that those weirdos (just kidding) who hate the taste of cilantro will also hate this herb! They both taste quite similar! I was pleasantly surprised when I discovered this!
I'm African American, but (I know! Just keep reading... please!😁) being from the East Coast, I know this plant to make recaito y pernil dominicano. Also, as a non-Latin@, I did not know recao is used in sofrito at all. Thanks for the info, fellow Khang Fans!
Man , woman from Puerto Rico gave me my first ever bottle of "sofrito" she tell me to only marinate meat in it. Don't know what's in it but sheesh it smell amazing
Culantro called (Recao) in the Caribbean tastes better to me. And is also used in Southeat Asia, in countries like Viet Nam etc. Cilantro makes me gag. Culantro has the misconception that it's stronger than Cilantro, and that it's only used for cooking, but not to garnish with, not true. I chop, and garnish my Chicken Fajitas, with Culantro in my wraps, and with the salsa, it takes it to another level.
That is ngò gai. Culantro means nothing to me. I think some gardener somewhere that didn't know what they were talking about decided to give it that name. The first time I heard the word "culantro" was in the mid-90s, and they decided to morph the word cilantro into culantro, not knowing what they were talking about. We make a lot of Vietnamese soup called phở, which goes very well with ngò gai. I grew it from seeds that I brought back from Vietnam on my first trip there in the early 90s. So don't say culantro around me.
It's also called bandania in the Trinidad and Tobago as well as culantro and shadon beni. A main herb in our dishes such as curries, pelau, chow, stews! Extremely tasty herb!
Thank you so much for being so specific about culantro. This is the first time I am growing my own plants from seed and was surprised to see those spiky flower stems and thought maybe I got the wrong seeds even though the smell was right. All the other videos were about germinating the culantro seeds.
In Puerto Rico we use this herb alot, we call it Recao. Used in sofrito, beans, stews, rice dishes, pretty much in everything. Growing up we always had recao and aji dulce growing in the yard. Recao, aji cachucha, onions, and garlic mixed up in a food processor is how we make homemade sofrito.
We use culantro in Cuban dishes. In Puerto Rico, it's known as recao.I am now growing them using the Kratky method.
Would you please explain what is Kratky method?
I live on pacific islands where the temperature goes over 85 and my culantro plants are doing well.
As you mentioned, they need to be under the shade and keep the soil moist , trim the seed stem and they will thrive.
I have some seeds but haven't tried to grow this yet. I have a few questions. If you allow one plant to go to seed, will the flowers attract beneficial insects? Also, is this a good companion for nightshade plants, particularly eggplant and peppers? Thank you for this informational video.
great video khang! puerto ricans use this herb to add flavor to food and add it to "sofrito". I've had trouble with aphids on this plant.
Also, what type of soil do you recommend? ☺️
I want to start growing culantro in Texas but haven't been successful! Right now I have hanging baskets with seeds in my kitchen because we have donkeys and they will eat every plant we had. Any suggestions will be welcome.
Could you recommend a source for seeds. I have tried several times to start them with no luck. Maybe I am doing something wrong or ordering seeds from all the wrong places.
I let it sprout roots from store bought no gai. But export from Vietnam has slowed down in Vancouver. My indoor plant has been struggling. Gonna give it shade.
LoVE it in salsa. Skip the cilantro. Also in eggs, soup , spaghetti sauce ramin .I cant get enough called shadon bene in our home islands
Great video; really informative. Plan on growing next season
Hello Khung how can I freeze the Culantro, can you do a video on the process. Thanks
Great stuff man👍 I've been very interested in this herb for some time after watching the food network channel. I hope I can aquire it here in S. Africa. Talking about sorrel . That culantro and sorrell should make a damn good combo! Like a salsa verde🤔 chimi churi...
I would like to try growing some indoors this winter. I live in Quebec. Is this a good weed for indoor growing?
Where did you get your seeds? I’ve been trying to grow these in Zone 8B (Austin) but it hasn’t worked 😭 - we use that in my country for everything ❤️🇵🇦
RECAO in Puerto Rico, love it.
I usually freeze my culantro I use olive oil and put it inside a sandwich bag .and I put the culantro in there and then I freeze it so when I want some culantro .I just go there and pick some of the leave off and put it in my food
Great video! Where can you get culantro seeds?
The Kratky method is a form of hydroponics that is adaptable for small home gardens or large-scale production.
I was always confused when people would compare Culantro to cilantro, stating the taste similar, I knew I couldn’t be the only one that did not see this similarities
Khang, how can purchase some of your crossed pollinated pepper seeds?
Mr Starr. You mentioned “ they take a very long time to grow”, how long is “long”. I’ve been growing mine from seed and like you said “be patient”. These babies are super tiny. 😵💫☺️
They take 3-4 weeks to grow larger leaves. After that, with the right environment, they will grow faster. Remember, they need shades, not full sun, and lots of heat.
The fact that this herb isn't well known makes me sad. Those who hate the taste of cilantro need to give this herb a go.
What about us who love cilantro? 🤭 Im will grow this next season for sure. Here in Sweden 🤙
@@Magisktification I love both cilantro and culantro. I've only had culantro in the Los Calientes hot sauce and thought they miss spelled cilantro in the ingredients, which is how I figured out what it was since I googled it. It fooled me into thinking I was eating cilantro, so I think you'll be fine.
I bought 1k seeds of Amazon, had 3.5/5 star review. A number of reviews said they never germinated, but the plant is known for being hard to germinate. It's been like a month and a half of keeping them very moist and I think there's finally coming up, but hotter temps are certainly more suitable according to the interwebs.
I live in Wisconsin, so probably not all too different from the climate you experience in Sweden. Worth a shot if you wanna try it, I'm looking forward to making my own hot sauces with it.
I think that those weirdos (just kidding) who hate the taste of cilantro will also hate this herb! They both taste quite similar! I was pleasantly surprised when I discovered this!
I found it at work and I was curious what it was took a pic and googgled it pretty cool
Lori n I have been using your double bucket method for several years with great results. May I add a link to your home page to our website?
How we get large and wide leaves
We use if for seasures it's called fits weed and we use it for deworming anyone in jamaica
Pho is where I had it the first time. I want to grow it! Will it take a frost, or should I just try a container that I can move inside?
They cannot take frost, definitely need to be moved from the cold.
I'm African American, but (I know! Just keep reading... please!😁) being from the East Coast, I know this plant to make recaito y pernil dominicano. Also, as a non-Latin@, I did not know recao is used in sofrito at all. Thanks for the info, fellow Khang Fans!
Does this plant have a botanical name? That will make things easyer. Thanks.
The Botanical name is Eryngium foetidum - see Wikipedia
Yokoyamata
Any suggestions on where to get seeds?
great for Pico de gallo.
I've never been able to get them to germinate. I guess that I'll try it again lol.
I know this herb from eating pho but learned a lot! Thanks for the video!!!!!
Recao is how I know it as from PR. This and Ajices Dulces are the key to a bomb sofrito for PR Rice and neither are readily available in my area. Lol
Man , woman from Puerto Rico gave me my first ever bottle of "sofrito" she tell me to only marinate meat in it. Don't know what's in it but sheesh it smell amazing
Y pernil!
ผักชีใบเลื่อย in thailand. 💚💚💚
What is the watering content I’m in Phoenix
Culantro called (Recao) in the Caribbean tastes better to me. And is also used in Southeat Asia, in countries like Viet Nam etc. Cilantro makes me gag. Culantro has the misconception that it's stronger than Cilantro, and that it's only used for cooking, but not to garnish with, not true. I chop, and garnish my Chicken Fajitas, with Culantro in my wraps, and with the salsa, it takes it to another level.
The only seed i can never get to sprout :(
Interesting that you say they smell amazing. They never taste like anything to me. Should my Vietnamese card be revoked? :D
Yes! j/k LOL. I love the way they smell.
Interesting!!
Chandon Beni is stronger culantro....totally two different herbs...
That is ngò gai. Culantro means nothing to me. I think some gardener somewhere that didn't know what they were talking about decided to give it that name. The first time I heard the word "culantro" was in the mid-90s, and they decided to morph the word cilantro into culantro, not knowing what they were talking about.
We make a lot of Vietnamese soup called phở, which goes very well with ngò gai. I grew it from seeds that I brought back from Vietnam on my first trip there in the early 90s.
So don't say culantro around me.
I agree with you on the name. I think saw-tooth is more proper =)
Many Latin people will disagree.
@@Omoloya1 What is the Latin name?
@@benthere8051 Eryginum foetid- something or other.
Why do you ask?