Culantro
Ngo Gai Vietnamese Culantro is a bold-flavored annual herb from the Apiaceae family that brings the vibrant tastes of Southeast Asian cooking straight to your garden. Known scientifically as Eryngium foetidum, this heirloom variety grows to just 2 inches tall and reaches harvest readiness in 80 to 89 days. Often compared to parsley but with a flavor described as even more assertive, Ngo Gai has been a staple in Thai, Indian, and Vietnamese kitchens for generations. Its thick, distinctive leaves dry exceptionally well, preserving both color and potent flavor long after harvest.
Full Sun
—
10-13
2in H x ?in W
Annual, Perennial
Moderate
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The thick, pungent leaves of Ngo Gai retain their intense flavor remarkably well when dried, making it one of the few culinary herbs that actually improves in certain preparations through drying. Widely cherished across Thailand, India, and Vietnam as a foundational seasoning herb, this annual heirloom brings authentic Southeast Asian depth to home cooking. Its compact 2-inch stature and rapid 80 to 89-day harvest window mean you can tuck it into small spaces and enjoy fresh or preserved harvests within a single growing season.
Ngo Gai serves as a potent seasoning herb in Southeast Asian cooking, lending its bold, pungent flavor to soups, curries, stir-fries, and fresh preparations throughout Thailand, India, and Vietnam. The thick leaves excel at being dried for storage, retaining their vibrant color and complex flavor in a way that makes them superior to many fresh-only herbs. Fresh leaves can be harvested young and tender for delicate applications or allowed to mature for more robust seasoning power.
Begin harvesting Ngo Gai leaves at approximately 80 to 89 days from sowing, once plants have established enough foliage to sustain continued growth. Pinch or cut leaves from the outer portions of the plant, working inward, to encourage bushier development and extended productivity. The thick leaves can be harvested fresh for immediate culinary use or carefully removed and dried for long-term storage, making this herb exceptionally practical for both fresh and preserved applications.
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“Ngo Gai is an heirloom variety deeply rooted in Southeast Asian culinary traditions, where it has been grown and preserved for generations across Vietnam, Thailand, and India. As an annual herb belonging to the Apiaceae family, it represents the kind of kitchen staple that families and communities have maintained through seed saving and cultural practice rather than commercial breeding. The variety's journey to Western gardeners reflects the broader story of Asian herbs entering global seed catalogs as international cuisine and home gardening interests have expanded.”