Culantro is a plant native to Central America that has spread to various countries, including those in Asia. Culantro is typically used in various cuisines such as salads, soups, sauces, noodles, and seafood dishes. Besides being used as a culinary ingredient, it is also often utilized as a traditional medicine and has potential as a biopesticide to control pathogenic fungi.

Culantro can be found in plantations, grasslands, roadsides, and forests at altitudes of 700–1,200 m above sea level (m.a.s.l.). It grows well in fertile, well-drained soil under full sunlight.

• Stem (Batang) Erect, dichotomously branched, flat, striated, light green to dark green in color.

• Leaves (Daun) Lanceolate-ovate, obovate to oblong shape. Size is 5–32 cm×1–4 cm. The leaf margin is serrated and spiny.

• Flower (Bunga) Head-shaped (bongkol) with spikelets forming an inflorescence (karangan bunga). The inflorescence is terminal, and the corolla (petals) is greenish-white in color.

• Fruit (Buah) Ellipsoid.

• Seed (Biji) Ovoid-obovoid shape.

• Propagation is done generatively (seeds) and vegetatively (stem cuttings).

• Before planting in the field, the seeds should preferably be sown first (semainya).

• Harvest time is at 10 weeks after planting.

• Treats acute infections, epilepsy, fever, throat infections, pneumonia, tonsillitis, asthma, diarrhea, hypertension, chickenpox, rheumatism, antimalaria, bleeding, and measles,

• Glycosides, flavonoids, terpenoids, steroids, tannins, phenolics, carotenoids, essential oils (dodecenal, 13-tetradecenal), and sesquiterpenes.