How to Grow Thai Parsley
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Thai Parsley
Eryngium foetidum
herbThai parsley, also known as culantro or Mexican coriander, is a tropical herb with long, serrated leaves that deliver an intense cilantro-like flavor with peppery notes. It is hardier and more heat-tolerant than common cilantro, making it ideal for warm climates and container growing. The plant produces distinctive purple flowers on tall spikes and self-seeds readily.
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Example Thai Parsley timeline · Pittsburgh, PA (Zone 6b)
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Plant Thai Parsley
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Thai Parsley
Around Jun 6≈ 50 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Thai Parsley dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in USDA zones 10-11; grows as an annual in zones 9 and cooler
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Germination & Seedling
2-3 weeksTiny seedlings emerge with first true leaves appearing in 7-14 days; very small and delicate initially
Keep soil moist but not soggy; provide indirect light; maintain warmth (65-75°F); thin seedlings to proper spacing once they have 2-3 true leaves
Vegetative Growth
3-4 weeksPlant develops characteristic long, narrow, deeply serrated leaves forming a rosette; bushy growth pattern establishes
Maintain consistent moisture and warmth; provide partial shade in hot regions; feed with balanced fertilizer every 2-3 weeks; pinch off flower spikes if foliage is preferred
Flowering
4-6 weeksTall flower spikes emerge from the center with small purple or whitish flowers clustered on the spike; plant may slow leaf production
Continue harvesting leaves regularly to delay flowering; allow some flowers to mature if you want seeds for self-seeding; flowers attract pollinators
Seed Formation & Maturation
3-4 weeksFlowers develop into small spiky seed pods; seeds ripen and dry on the plant; plant may decline in vigor as energy goes to reproduction
Leave some seed heads on plant for self-seeding in following season; collect seeds for storage or sharing; plant typically becomes less vigorous
Harvest & End of Season
Throughout growing seasonPlant reaches peak leaf production in cool to mild conditions; may decline during extreme heat or in annual growing regions as cold approaches
Harvest outer leaves regularly to encourage bushiness; in tropical zones, plant may persist year-round with proper care; compost spent plants in cooler regions
Common Pests
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Mist foliage regularly; increase humidity; use insecticidal soap; neem oil spray if severe
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Spray with strong water stream; use insecticidal soap; introduce beneficial insects like ladybugs
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Yellow sticky traps; neem oil or insecticidal soap; encourage natural predators
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and
Hand-pick; use copper tape barriers; beer traps; diatomaceous earth around base
Uses
Southeast Asian Cooking
CulinaryThai parsley is essential in Thai, Vietnamese, and Filipino cuisine, used fresh in salads (like Som Tam), soups, curries, and as a garnish. Its intense cilantro-pepper flavor adds authentic depth to traditional dishes that common cilantro cannot match. [source]
Caribbean & Latin American Recipes
CulinaryKnown as Mexican coriander in Latin America and the Caribbean, it is used in salsa, adobo, mofongo, and other regional dishes. The herb is preferred over cilantro in these regions for its stronger flavor and heat tolerance. [source]
Traditional Herbal Remedies
MedicinalThai parsley has been used in traditional medicine to aid digestion, reduce inflammation, and support urinary and respiratory health. The leaves are sometimes brewed as a tea or used in herbal infusions for wellness purposes. [source]
Natural Flavoring & Seasoning
HouseholdDried Thai parsley leaves can be stored for months and used as a potent dried herb in spice blends, marinades, and dry rubs. A small amount provides significant flavor impact compared to many other dried herbs. [source]
Pollinator Support
WildlifeWhen allowed to flower, Thai parsley attracts butterflies, bees, and other beneficial pollinators with its distinctive purple flower spikes. Leaving some plants to bloom supports garden ecosystems and beneficial insect populations. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Begin harvesting outer leaves once plant is 6-8 inches tall, typically 50-80 days after planting. Pinch off leaves from the base of the plant to encourage bushier growth. Harvest regularly (2-3 times per week) to prolong the plant's productive lifespan and delay flowering. Best flavor is in younger, tender leaves; older leaves become tougher. In tropical zones, plants can produce for 1-2 years with proper care. Freeze or dry leaves for year-round use.
Fun Facts
- 🌱 Thai parsley has over 20 common names depending on geography, including culantro, cilantro cultivado, Mexican coriander, and shadow benie, reflecting its widespread use across tropical regions.
- 🌱 Unlike common cilantro, Thai parsley is extremely heat and drought-tolerant once established and actually thrives in conditions that cause cilantro to bolt quickly, making it ideal for tropical and subtropical gardens.
- 🌱 The plant's name 'Eryngium foetidum' comes from Latin: 'foetidum' means 'foul-smelling,' referring to the strong scent some perceive from crushed leaves, though most cooks find the aroma pleasant and appetizing.
Gardening Terms
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