Vietnamese Culantro Seeds – Ngò Gai Heirloom, Non-GMO, Perennial in Warm Zones Latin Name: Eryngium foetidum Vietnamese Culantro (Ngò Gai) is a heirloom, non-GMO herb known for its strong aroma and bold, cilantro-like flavor. It’s widely used in Vietnamese, Thai, Caribbean, and Latin American cuisine, especially in soups like ph?, salads, and grilled dishes. Unlike cilantro, culantro thrives in warmer climates and has long, saw-toothed leaves. ? How to Grow: Soak seeds in warm water for 8–12 hours before planting. Start indoors or direct sow after danger of frost has passed. Planting Depth: Lightly press onto soil or sow ? inch deep. Spacing: 6–10 inches apart. Soil: Moist, well-draining soil; pH 6.0–7.5. USDA Zones: 9–11 (perennial); grow as an annual in cooler climates. Sunlight: Partial shade to full sun (prefers filtered light in hot areas). Germination: 14–21 days. Harvest: 60–70 days, cut outer leaves as needed. ? Care Tips: Keep soil evenly moist, especially in hot weather. Mulch to retain moisture and reduce weeds. Harvest regularly to encourage new leaf growth. Can be grown in containers or shaded garden spots. ? A heat-tolerant, flavorful alternative to cilantro—perfect for traditional Vietnamese and tropical dishes! ?