Culantro

Culantro may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

Culantro, also known as ngò gai, recao, and shado beni, among other names, is a leafy herb native to tropical regions of the Americas and widely used across South American, Caribbean, and Southeast Asian cuisines. Though it shares a similar aroma with cilantro, culantro has a more pungent, robust flavor and can tolerate cooking better than its more delicate cousin. It is a key ingredient in both raw and cooked dishes, from Puerto Rican sofrito to Trinidadian green seasoning, Vietnamese soups, Thai curries, and more.

• Start with a small amount if you’re not used to cooking with it, as culantro has a strong flavor that can overpower dishes.

• Try substituting culantro in place of cilantro in recipes—just keep in mind to use a smaller amount, as culantro has a more concentrated flavor. 

• Store fresh culantro in the fridge wrapped in a damp paper towel inside a bag to keep it fresh longer.

No. Culantro presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve culantro in an age-appropriate way as described in the How to Serve section. As always, create a safe eating environment and stay within reach of baby during meals. 

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Allergies to culantro are not common. Note that certain dried herb blends that feature culantro may contain common food allergens, so make sure to read labels thoroughly if your child has food allergies. 

Individuals with oral allergy syndrome (also known as pollen food allergy syndrome), particularly those who are allergic to birch or mugwort pollen and/or sensitive to foods within the Apiaceae family (such as carrot, celery, coriander, cumin, dill, and fennel), may also be sensitive to culantro as it is part of the Apiaceae family.^{[1] [2]}Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Cooking culantro may help minimize the reaction.^{[3] [4]}

Yes. Culantro offers small amounts of a variety of vitamins, minerals, and fiber. It also contains a number of plant compounds like phenols, flavonoids, and carotenoids, which may offer anti-inflammatory, antimicrobial, and antioxidant properties.^[5]

No. Although the two herbs have similar flavors, they come from different plants. Culantro has longer, broader serrated leaves and a stronger, more concentrated flavor than cilantro.