Culantro is a must-have herb I learned about from watching Chef Daisy Martinez. Basically this is an extremely potent version of cilantro with an exaggerated crisp, clean aroma. And while cilantro is often loved or hated, I have often successfully served culantro-based dishes to cilantro haters. Due to its potency, I do not recommend eating it raw, as in the way cilantro is used in a salsa. It is most frequently used in a cooked state … in soups or stews. This plays a key role in my Spicy Shredded Beef Tacos and Daisy’s Puerto Rican Sofrito (both pictured below).
When you come across this herb in a store, do not be deterred by the fact that it may look a hot mess. Often times it’s not handled correctly by store employees, but still but it anyway. While culantro is mostly found in international food markets, it is not always available. But when in stock you can find it next to the cilantro and parsley. Feel free to stock up on it and freeze it as well.