Try it: No, the word is not a typo. Think of culantro as cilantro with a bold exclamation point. Although the flavor (like the name) is similar, culantro’s jagged leaves offer a stronger, more vibrant taste. The plant grows wild in many parts of the Caribbean, along the Gulf Coast and in Mexico. It also is a popular flavoring in Asian and West African cuisine.
Use it: “Similar to Thai parsley, a lemony leaf used in Asia, culantro leaves are wonderful in soups and stocks,” Patricia Quintana writes in “The Cuisine of the Water Gods: The Authentic Seafood and Vegetable Cookery of Mexico.”
Used in place of cilantro (and in equal amounts), culantro provides a deeper flavor in familiar salsas, salads and moles. “It combines well with chilies, galangal, garlic, kaffir lime, lemon grass, mint and parsley. … In Vietnam, young culantro leaves are always in the bowl of herbs that accompanies every meal,” Jill Norman writes in “Herbs & Spices: The Cook’s Reference.”
Buy it: Look for culantro in Hispanic and Caribbean markets. We found it for $1.49 a bunch at Armitage Produce, 3334 W. Armitage Ave., 773-486-8133. There’s also time to add a plant to your herb garden. We found seeds online (a packet of 100 costs $2.25) at Johnny’s Select Seeds (johnnyseeds.com or 877-564-6697).
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dpierce@tribune.com
