A tropical perennial or annual herb depending on climate grown. In the family Apiaceae, common names include culantro (/kuːˈlɑːntroʊ/ or /kuːˈlæntroʊ/), Mexican coriander and long coriander. It is native to Mexico and South America and as it is not well known outside Latin America, the name culantro sometimes causes confusion with Coriandrum sativum (also in Apiaceae), the leaves of which are known as cilantro, and of which culantro is said to taste like a stronger version.
Perennial, tasty thick leaves, can be sliced and stands some cooking.
Best as a replacement for true coriander (although it has a much stronger taste) in areas where heat and humidity are a problem. Also dries well and retains flavour and colour. It is widely used in seasoning and marinating in the Caribbean. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb.
Sow after frost.
photo - By Maxintaft - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=18473809