Culantro

Culantro, also known as sawtooth coriander or recao, is a leafy herb boasting a potent, pungent aroma and a flavor remarkably similar to cilantro, but significantly stronger. Its long, serrated leaves, typically bright green, offer a more robust and earthy taste with hints of citrus. Culantro's firm texture holds up well in cooking, making it ideal for dishes where you want a lasting herbal presence. Unlike cilantro, culantro retains its flavor even after being cooked at high temperatures, making it a valuable addition to various cuisines. Use this flavorful herb to enhance your culinary creations with a burst of fresh, vibrant character.

If you've ever wondered what culantro tastes like, picture cilantro turned up several notches: soapy-fresh to some palates, deeply green and almost savory to others, with a peppery, celery-like edge on the finish. Because the leaves are tougher and more fibrous than cilantro's feathery fronds, they're usually chopped finely rather than scattered whole, and a little goes a long way. One or two leaves can flavor an entire pot of soup, so it's easy to overdo it if you treat it like a milder herb.

You'll spot culantro under many names depending on where you shop. In Latin markets it's recao or cilantro ancho; in the Caribbean it's simply chadon beni or bandhania; and across Southeast Asia it turns up in Vietnamese and Thai cooking as ngo gai, or sawtooth herb. Whatever it's called, this is a warm-climate herb prized precisely because it delivers big, cilantro-forward flavor that stands up to long simmering rather than fading the moment it hits heat.

Herb Vegetable

Common uses of culantro

How do you use culantro in cooking? Chop it finely and stir it into soups, stews, and braised dishes toward the start of cooking, where its heat-stable flavor deepens the whole pot rather than fading like cilantro would.
Best herb for Puerto Rican sofrito: Culantro is the backbone of sofrito and Caribbean green seasoning, blended with peppers, onion, and garlic into a fragrant base for rice, beans, and stewed meats.
Using culantro in marinades: Mince it into marinades and dry-ish rubs for chicken, pork, and beef, letting its zesty, herbal punch infuse the meat before grilling or roasting.
Fresh salsas and sauces: Fold chopped culantro into salsas, chutneys, and Trinidadian chadon beni sauce when you want a bolder, longer-lasting coriander flavor that won't wilt in an hour.
Vietnamese and Thai dishes: Tear ngo gai leaves over pho, noodle soups, and larb, where it plays a role similar to other fresh finishing herbs but with a stronger, more assertive bite.
Rice, beans, and lentils: Stir it into a simmering pot of rice and beans or dal for a burst of freshness and a subtle sharpness that lifts otherwise humble staples.
Can you use culantro raw? Yes — finely sliced, it brightens fresh salads, ceviche, and grain bowls, though its intensity means you'll want less of it than you would milder greens like parsley.
Herb-forward chimichurri and green sauces: Swap part of the usual herbs for culantro to give chimichurri or a blender green sauce a deeper, earthier profile.

Nutrition (per serving)

Calories23.0kcal (1.15%)

Protein1.6g (3.2%)

Carbs3.5g (1.27%)

Sugars0.0g

Healthy Fat0.2g

Unhealthy Fat0.1g

% Daily Value based on a 2000 calorie diet

Health benefits of culantro

Rich in vitamins A, C, and B vitamins for immune support and overall health.
Good source of minerals like iron and calcium, important for energy levels and bone health.
Contains antioxidants that help protect cells from damage and reduce inflammation.
May aid digestion and relieve gastrointestinal discomfort, which is why it's traditionally simmered into hearty soups and stews.
Low in calories and can be part of a healthy diet for weight management, making it an easy way to add flavor without added fat or salt.
Naturally gluten-free, vegan, and keto-friendly, so it fits comfortably into most eating patterns as a fresh flavor booster.
Potential anti-inflammatory properties may benefit those with inflammatory conditions, and like other leafy herbs it lets you cut back on salt while keeping dishes vibrant.

Substitutes for culantro

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Storage tips for culantro

Fridge storage: Wrap the leaves loosely in a damp paper towel, tuck them into a plastic bag or airtight container, and keep them in the crisper drawer to prevent wilting.
How long does culantro last? Used this way it stays fresh for one to two weeks, noticeably longer than cilantro thanks to its sturdier leaves.
Don't leave it out: Avoid storing culantro at room temperature — the leaves wilt and lose their punch within a day or two on the counter.
Freezing culantro: For longer storage, chop the leaves and freeze them in ice cube trays topped with a little water or oil, then pop the cubes straight into simmering soups and stews.
Signs it's gone bad: Toss culantro once the leaves turn slimy, yellow, or dark and mushy, or if the fresh, pungent aroma fades to a musty smell.
Wash just before using: Keep the leaves dry in storage and rinse only when you're ready to cook, since excess moisture speeds up spoilage.

Culantro

Common uses of culantro

Nutrition (per serving)

Nutrition (per serving)

Health benefits of culantro

Substitutes for culantro

Your recipes can talk now 👀

Storage tips for culantro

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