Culantro leaves

Origins and history

Culantro leaves are native to Central and South America and have been used in traditional cooking for centuries. They are particularly popular in countries like Puerto Rico, Dominican Republic, and Trinidad and Tobago. These leaves have a rich cultural significance and are an essential ingredient in dishes like sofrito, a flavorful sauce used as a base in many Latin American and Caribbean recipes.

Nutritional information

Culantro leaves are a good source of vitamins A and C, as well as minerals like calcium and iron. They are low in calories and fat, making them a healthy addition to various dishes.

Allergens

There are no known allergens associated with culantro leaves.

How to select

When selecting culantro leaves, look for fresh, vibrant leaves that are free from wilting or yellowing. Avoid leaves with any signs of discoloration or damage. Opt for bunches with firm stems and avoid those with slimy or mushy leaves.

Storage recommendations

To store culantro leaves, wrap them loosely in a damp paper towel and place them in a plastic bag. Store them in the refrigerator for up to one week. Alternatively, you can freeze the leaves by chopping them finely and placing them in an airtight container or freezer bag.

How to produce

Culantro leaves can be easily grown in a sunny spot in your garden or in a pot on your balcony. They thrive in warm climates and require well-drained soil. Regular watering and occasional fertilization will help them grow vigorously.

Preparation tips

Culantro leaves are commonly used in soups, stews, sauces, and marinades. They add a distinct flavor to dishes like arroz con pollo, ceviche, and jerk chicken. They can also be used as a garnish for added freshness and aroma.

Availability

Culantro leaves are widely available in Latin American and Caribbean markets. They can also be found in some Asian grocery stores or specialty herb shops.