I love cilantro. I am so happy that I'm not one of those unfortunate people with the gene that makes it taste like soap. But cilantro is a picky little herb to grow here in the hot and humid south. It's cheap to buy at the grocery, but it doesn't keep for very long once you've gotten it home.
So I was excited to see culantro in the produce department with a nice little explanation that it tastes the same as cilantro but is heartier and will keep longer in the refrigerator (and last longer in the garden). Could culantro be the solution I've been looking for? Could culantro satisfy the cilantro lover in me? I had to try it out.
And, unfortunately, the answer is "no." Bless its heart, the culantro tried, but it's just not the same. The texture of the leave is coarse and it takes two-to-three times the amount of culantro (or more) to get the same amount of taste. So that's a lot of coarse leaf bits in your salsa or guacamole or soup, which really detracts from the experience. With cilantro, just a little bit of a fine leaf will go a long way and that's just not so for culantro.
I'm certainly disappointed. I had high hopes for culantro. But my heart remains with cilantro.