When you read the word "culantro," you might think it's a misspelling of cilantro, but culantro is a popular herb used in cuisines around the world, just like its cousin cilantro.

Culantro, AKA "long coriander," "recao," "ngo gai," and "wide leaf cilantro” in different regions of the world, belongs to the Apiaceae family along with cilantro and parsley.

Culantro tastes similar to cilantro, but with a more potent flavor, and while cilantro has papery, delicate leaves, culantro is heartier with long, spear-shaped leaves.

Sturdy culantro stands up to cooking in stews, soaking in marinades, and more. When substituting culantro for cilantro, use a light hand, since its flavor can be overpowering.

Always chop or shred culantro to get the most out of its flavor. In the U.S., you're more likely to find culantro at an Asian or Latin American market than a standard supermarket.

You can also easily grow culantro in a warm, mostly shaded spot with well-draining soil. This herb can even be brewed into a tea with anti-inflammatory and pain-relieving effects.