As for seeds, it is rare to never that you will see seeds for this plant. It is propogated by root divisions and cuttings. Bring it in during the winter to have some to plant out for the following year.

Culantro - Eryngium foetidum L., Apiaceae

Vietnamese Cilantro - Polygonum odoratum

try steamed fish with jalapenos, ginger slices and fresh vietnamese coriander (rau ram, polygonum odoratum) on top!

-ming

Not invasive at all for me. Depends on the environment. What type of environment is your herb garden? Hot? Moist? Dry? What type of soil? How often do you water? Etc.

Remember that cilantro can be used up until the white flowers form - only the stems get coarse. Except for volunteers, we plant LATE (end of May, first of June). That way it is still around when the early cherry tomatoes show up.

Cilantro may be used anytime in a salad or on top a bowl of noodles but, of course, it is wonderful in salsa. Cilantro is first wilted with green onions and tomatoes under the broiler, then the tomatoes is peeled and everything is beaten to a pulp with hot pepper in mortar with pestle.

A little salt . . . enjoy.

Steve

Yes, they are all interchangeable.

:)

Who know's more about the Eryngium foetidum L., Apiaceae ?

I'm interested in growing Vietnamese herbs from cuttings since they're plentiful in the asian markets. How were you able to get Vietnamese cilantro to root?

Also, have you been able to successfully root any of the following from grocery store cuttings?
- purple perilla
- Rau Quế, Húng Quế (asian basil)

I don't have any experience growing seeds, so if I can grow from cuttings I would rather do that.

thanks,
lali

I shop a lot in Asian Markets but I have not noticed
seeing "Vietnames cilantro" or "culantro" or "Mexican Cilantro"'
I will look closer the next time.

The asian grocer stores I go to only have the vietnamese names listed, never anything like "vietnamese cilantro" or "culantro". I should pay attention to the vietnamese wording next time I pickup some fresh herbs.

Lali

In my Asian market, which is mostly Korean/chinese, they have a big section for Asian vegetables and herbs. I am familiar with maybe 50% of them.
If I get my hands on Vietnamese cilantro/culantro will try to root them and then plant them. Will they survive mild frost?
In other words, are they perenials? or annuals?
I have rooted some Thai basil and planted them. They are growing slowly now. Also I am growing chinese celery from rooting. I will let them bolt and seed for the next year.

cyrus

Cyrus, you're more likely to find culantro in a Southeast Asian market (Thai, Cambodian, Vietnamese, or Laotian) than a Chinese or Korean one.
The way my mother grows them is growing them in a big pot. The soil line is half way down the pot and she covers it with a plastic bag to keep the humidity high. And they are not really frost hardy, but if you grow them in a pot, they would be more protected than out in the open ground and might survive year round for you.

Finally I spotted some culantro in an Asian market here, which is mostly Korean and chinese. BUT( a big one) there were just a few bunches that were very tired, tough and yellowed.
I will check again to see if they bring more fresh ones.
I am rooting red shiso in water now. I will stick a few of them in the ground to see what will happen. Shiso are very slow growing from seed. If roting works, it would be much better than bothring with seeds. So far I have grown Thai basil, lemon grass, Mint,and Chinese celery by rooting store-bough stock. So culantro is my next.

I just picked up some herbs from my asian grocery store (chinese/vietnamese/thai store). I got fresh thai basil, purple perilla and vietnamese cilantro. They looked as if they were picked that day. I got a few stems from each bunch, stripped most of the larger leaves off (leaving a few smaller leaves), cut 1/4" of the bottom stems and put them in water. Is this the best way to get them to root? I still have a lot of other stems left in the bunch if I should try a different way. Should I try using rooting hormone and putting the cuttings directly in soil?

On another note, I got thai basil from a home store and now it's blooming, but not producing many leaves. The leaves are tiny! I read somewhere that once the basil starts flowering, that's the end of it's season? Is this true? (Sorry if off topic).

thanks,
lali

In case that doesn't work, you could also try rooting in a little plastic pot with any ordinary potting soil. Keep soil moist, but not soggy wet. Rooting hormone would benefit, although it is not totally necessary. Place the pot in a bright and shady location (since you're in so cal too), but not in direct sunlight.

Once Thai basil starts flowering, you can pinch off the flower heads. Like deadheading any other plant. The ones I have survived all winter in a big pot. When spring came, they flowered immediatly. Now they are starting to grow leaves again. Although, these older plants are not vigorous compared to young plants grown from seed. So you can also let them flower and have them reseed (you will end up with more vigorous basil plants and can have multiple generations growing side by side).

Good luck!

P.S. In zone 9 you should keep your cuttings in the shade with plenty of indirect ligh untill they show signs of growth.

I'll try taking a few of the cuttings and putting them in soil. I have some organic potting mix that would do nicely.

thanks,
lali

I keep mine outdoors and it has been a bit chilly and rainy lately. In another week it will get warm again.
Thai basils root better in soil than water. It seems that they need some food and air which there isn't any in water.
My red shisos are fine in water but so far no roots. I have planted some in my herb garden and they look healthy. I will dig one out to see if they are rooting. I am also experimenting with rooting hormone.

I put some stalks in a bowl of water and they sprouted roots in a few days. Then I planted and watered them, and they are growing quickly and easily.

I've used them in a Malaysian curried noodle soup called laksa recently and like them a lot.

Aloha,
Alina