Plant in the spring after all danger of frost is past in partial to full shade which will result in larger leaves and a prolonged harvest. Space plants about 8 to 12 inches apart in soil that is well-drained. Because you want leafy growth, a rich, organic soil is ideal. Plant height 12″.
High temperatures will encourage culantro to bolt. When you see the flower stalk appear, cut it off in order to encourage continued leaf growth. However, it will eventually succeed in flowering, and when it does, the leaves will become somewhat tough and less appealing losing flavor and texture. Note: the flower stalks and leaves have spines. As the plant matures they can become quite sharp. Flowering is usually an indication that your plant is exhausted and ready to die. If the seeds are allowed to drop into the soil, it may reseed.
Culantro eryngium foetidum
Culantro is a compact plant with a rosette of toothed leaves that are long and spiny like dandelion leaves. A culinary herb, it has strong cilantro-like flavor. This plant does well in containers.
To harvest, pick the outer individual leaves like lettuce. Use fresh chopped leaves to flavor meats, vegetable dishes, and chutneys. To preserve culantro, use a sharp knife and harvest the entire rosette at soil level. Finely chop the leaves and add enough olive oil to moisten. Place in a freezer container and top with a thin layer of olive oil to seal out oxygen and prevent browning. It also dries well, retaining good color and flavor.