Culantro is that awkward cousin twice removed that you’ve heard about, but don’t actually know. It grows similar to lettuce with tall, stiff, serrated leaves and a prominent central ridge. Also known as Chinese parsley or Mexican parsley, culantro has a more penetrating aroma than cilantro. In fact, it also has a stronger taste and can be added during cooking. This herb is great for noodles, soups, and Asian cuisine.
- Rinse and pat leaves dry before cooking.
- Add to salads, soups, stews, and sauces.
Fresh culantro can be wrapped in paper towels and refrigerated in sealed bags or airtight containers for up to 1 week.
Pro Tip: Preserve culantro by blending the chopped herb with olive or grapeseed oil and freezing the mixture for future use.
Costa Rica and Vietnam
- Supports healthy levels of blood sugar
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