Sustainable Gardening

Happy chadon beni planting

A herb with a strong pungent scent and flavor that is used extensively in Caribbean cooking, more so “Trini” cooking, especially when making an assortment of chows, chutney and condiments to flavor foods.

Chadon beni/shadow beni is a member of the Apiaceae family. The name chadon beni is said to originate from French patois meaning “blessed herb”. It is rich in calcium, carotene, iron, riboflavin, vitamin A, B1 and 2 and C. It is considered a cure-all.

The scientific name for the herb is ‘Eryngium foetidum’ but in Trinidad and Tobago the popular “market” names for chadon beni are culantro or bhandhania. Research indicates that the leaves and roots are used in teas as an aphrodisiac/sexual enhancer. It is also used to stimulate the appetite, improve digestion, combat colic, soothe stomach pains, eliminate gases, as an anti-inflammatory, for chills, fainting, colds and convulsions in children.   A tea of the leaves and roots may treat pneumonia, flu, fever, vomiting, diabetes, constipation and malaria fever. The root may be chewed to combat the poison from scorpion stings. Further research specifies that it can calm a person’s spirit, making it famous for prevention of epileptic fits (seizures). Thus, the name spirit weed or fit weed. 

How to plant Chadon beni

Seasoning herbs are noted for their tolerance to shade and can be grown as companion crops with other crops especially those susceptible to insect attack. Cahdon beni can be grown using both seed, young plant and base plant. When planting using seeds space out every 15cm x 15 cm. If using the base of the plant, remove the flower stalk and 2/3 of each leaf from the plant before planting. Every week, lightly till the soil around the plant. This allows more water to reach the roots. When harvesting the leaves, it can be trimmed from the main stem about 2/3 off each leaf.