Culantro - Sustainable Harvest
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Sustainable harvest or Cut-and-Come-Again Method means that instead of pulling the entire plant or cutting off the whole head, harvesters trim only the larger, mature outer leaves. This leaves the central crown intact, encouraging the plant to continuously regenerate and extend its lifespan.
🌿 Product Name: Culantro / Sawtooth Coriander (Ngò Gai / Mùi Tàu) 100g +/-30g
Scientific Name: Eryngium foetidum
👉 Harvest Date: 60–90 days to first harvest of outer leaves; established plants can then be picked continuously (10–15 leaves per harvest, every 1–2 weeks) until flowering
💚 Natural flavors: A stronger, more pungent amplification of cilantro's flavor — earthier and longer-lingering, with citrus, anise, and a musky, almost medicinal edge. Holds up much better than cilantro in long-cooked dishes (soups, stews, broths) rather than being purely a fresh garnish.
🍳 Recipe Suggestions:
- Cookpad: https://cookpad.com/vn/tim-kiem/ng%C3%B2%20gai
- Run Away Rice: https://runawayrice.com/?s=culantro
👩🍳 Nutrition Value:
- USDA: No dedicated FoodData Central entry exists for culantro/Eryngium foetidum.
- Nutritionix: No dedicated entry found either.
- Available data point (from published food-science sources, not a formal nutrition-facts page): fresh leaves are ~86–88% moisture, 3.3% protein, 0.6% fat, 6.5% carbs, and a good source of vitamins A, B1, B2, C, plus calcium and boron.
