Recao leaves are a distinctive and aromatic herb that can elevate a wide array of dishes. This versatile plant brings a unique depth to global cuisines, making it a valuable ingredient for those exploring new flavors. Its robust flavor and appealing fragrance offer exciting possibilities for both home cooks and garden enthusiasts.
Understanding Recao Leaves
Known scientifically as Eryngium foetidum, recao leaves are recognized by many names across the globe, including Culantro, Long Coriander, Mexican Coriander, Ngo Gai, Shado Beni, and Fitweed. This tropical perennial herb is distinguished by its long, serrated, bright green leaves that form a basal rosette. The plant typically grows between 5 to 10 inches tall, and its unique appearance sets it apart from its more delicate cousin, cilantro.
Originating from Mexico, Central and South America, and the Caribbean, recao holds a significant place in the traditional cooking of these regions. It is also widely cultivated and used in Southeast Asian countries.
Culinary Uses and Flavor Profile
Recao leaves possess a distinctively strong and pungent flavor, often described as a more intense, robust, and earthy cilantro with hints of citrus. Unlike cilantro, recao retains its intense flavor even when subjected to high cooking temperatures. This characteristic allows its bold essence to infuse deeply into meals, providing a lasting herbal presence.
Recao is a foundational ingredient in Caribbean, Latin American, and Southeast Asian culinary traditions. In Puerto Rico, it is indispensable in sofrito, a flavorful base for stews, rice dishes, and beans. It is also frequently used in hearty soups, curries, and noodle dishes like Vietnamese pho, where its assertive notes balance other rich flavors.
Recao can also be finely chopped and incorporated into fresh salsas, marinades for meats and poultry, or blended into sauces. Its firm texture and potent taste ensure a small amount significantly impacts a dish’s overall profile. When adding recao, start with a modest quantity and gradually increase to achieve the desired intensity, as its flavor is quite concentrated.
Growing and Harvesting Recao
Recao thrives in warm, tropical climates, ideally with temperatures ranging from 70°F to 90°F. It prefers partial shade but can tolerate some direct sunlight if the soil remains consistently moist. Well-drained, fertile soil with a pH between 6.0 and 7.5 is optimal, and enriching it with organic compost provides beneficial nutrients.
Propagation can be achieved from seeds or root divisions. Starting seeds indoors 2-4 weeks before the last frost gives plants a head start, though germination can take 14 to 30 days. When transplanting, avoid disturbing the roots, and space plants 6 to 8 inches apart for proper development. Consistent moisture is important, but avoid overwatering to prevent root rot.
Harvesting recao leaves can begin once plants reach about 6 to 8 inches tall. Individual leaves can be picked from the outer parts of the rosette, encouraging continuous growth. To prolong leaf production and prevent “bolting” (sending up flower stalks), cut the rosette at the base before flowering occurs. If seeds are desired, allow a few plants to flower, though this may reduce leaf production.
Storing and Preparing Recao Leaves
To keep fresh recao leaves vibrant for a short period, store them in the refrigerator. One method involves placing stems in a glass of water, like a bouquet, and loosely covering the leaves with a plastic bag. Alternatively, wrap the leaves in a damp paper towel and place them in an airtight container or bag to maintain freshness for up to a week.
For longer-term storage, freezing effectively preserves the herb’s flavor. Leaves can be washed, thoroughly dried, and frozen whole in a single layer on a baking sheet before transferring to a freezer bag. Another method involves finely chopping the leaves and freezing them in ice cube trays with a little water or oil. These frozen portions can be easily added to cooked dishes as needed.
Drying recao leaves is possible, though this method may result in some loss of distinct flavor and aroma compared to fresh or frozen forms. Before use, fresh recao leaves should be thoroughly washed to remove dirt or debris. Due to their tough texture, the leaves are typically chopped, torn, or minced before being added to recipes, ensuring their flavor is well distributed.