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Like Cilantro, But Cooler

Culantro

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.

  1. Rinse and pat leaves dry before cooking.
  2. 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.

Year-Round

Costa Rica and Vietnam

  1. Supports healthy levels of blood sugar