Culantro

Latin name: Eryngium foetidum

Other name: sawtooth coriander

Use: herb

Benefits: anti-inflammatory properties, antioxidants, digestive health, immune support

Culantro is a bold, tropical herb found in Caribbean, Latin American, and Southeast Asian kitchens. Think of cilantro but hulked up: larger, saw-toothed leaves; a stronger bite; and a flavor that remains even after long cooking. The grassy, citrusy flavor anchors soups, stews, and seasoning pastes, making it a culinary essential.

Why It’s Good for You

Provides antioxidant benefits. High in vitamins A and C, culantro offers antioxidants that promote immune function and healthy skin.

Supports bone and muscle. With natural calcium and phosphorus, culantro helps maintain strong bones and contributes to muscle recovery.

Aids digestive function and gut health. In Latin American folk medicine, culantro is brewed into teas and soups for a digestive tonic, and it’s also traditionally used for digestive cleansing to help expel intestinal worms.

Reduces inflammation. Long used in Caribbean and Southeast Asian remedies for swelling and pain, culantro contains eryngial and other compounds now being studied for their anti-inflammatory effects.

Flavor Profile

Fresh culantro has a bold, grassy, citrusy taste with a cooling edge. Fresh leaves taste brighter and sharper than cilantro but mellow down to deep herbal notes when cooked. Culantro’s flavor holds beautifully in soups, beans, and stews, making it ideal for long-simmered dishes where cilantro would fade.

How to Use It

Simmer to infuse. Add leaves to broths, stews, and beans at the start of cooking for deeper flavor.

Make flavor cubes. Blend with garlic, peppers, and onions into a seasoning paste (such as recaíto), then freeze into cubes for ready-to-use portions.

Brew a digestive tonic. Steep fresh leaves with ginger and lime in hot water to ease digestion.

Pair with healthy fats. Combine with coconut milk, avocado, or oils to support absorption of culantro’s fat-soluble vitamins.

3 Ways to Add It to Your Wellbeing Routine

For easier digestion. Sip tea made of culantro, ginger, and lime after a heavy meal to soothe the stomach.

For immune function. Add a handful of leaves to the broth with garlic and turmeric. Simmer for 20 to 30 minutes, then strain or enjoy as a warming soup during the cold season.

For post-exercise recovery. Add chopped culantro to beans or stews and simmer for 20 to 30 minutes to replenish minerals that support muscles and bones.

Where to Find It and How to Store

Buy fresh culantro from Latin, Caribbean, or Southeast Asian markets. Pat dry, wrap in a paper towel, and store in the fridge for 7 to 10 days. The leaves can also be dried and used in teas and infusions.

Did You Know?

In parts of the Caribbean, culantro is called “spiritweed.” It has been steeped in teas and stews for calming the nerves and restoring balance, reflecting a tradition where food and herbal remedies overlap.