Growing Cilantro

You'll be glad you started growing cilantro (Coriandrum Sativum) when you feel like making some homemade salsa, but don't stop there.

You can also snip the fresh leaves and add them to soups and salads.

It also compliments East Indian curries, dahls, and South and Central American dishes.

Cilantro is actually the leaves of the coriander plant and is also known as Chinese Parsley.

Cilantro was relatively unknown is the U.S. until salsa became popular.

Description

Cilantro is an annual that grows about 2 to 3 feet tall.

Flowers: Flat white to pinkish umbels that resemble parsley flowers bloom about three to four months after sowing.

Leaves: The ferny leaves resemble those of flat-leaved parsley or Queen-Anne's-lace.

Flavor and fragrance: Cilantro leaves have a sharp "green" flavor aroma. The seeds are sweet and spicy in both flavor and fragrance.

How To Grow

When to plant: Cilantro does not transplant well. Start in plantable peat or newspaper pots about six weeks before your last spring frost date, or sow directly in the garden after that date. Make successive plantings every month thereafter until early August.

Where to plant: Plant in full sun in northern areas and for spring plantings; partial or filtered shade in the south and for summer plantings.

Soil and fertility: Cilantro prefers well-drained moist soil of moderate fertility. Too much nitrogen diminishes the flavor.

Plant spacing: Space the plants 8 to 10 inches apart.

Pests: Usually pest-free

Diseases: Susceptible to root rot and leaf spot in poorly drained soils.

Harvesting

When to harvest: Harvest the leaves when the plants are 5 to 6 inches tall. Gather the leaves in the morning in spring and summer before the plant blooms. Harvest the seeds (coriander seeds) when dry and fully ripe in the summer through fall.

How to harvest: Cut off the leaf stems at a node (where the leaf attaches to stem), taking outside leaves first. Enclose ripening seed heads to prevent them from dropping seeds onto the ground, and remove the entire seed head.

Freezing: You can freeze the leaves in ice cubes or butter.

Uses

Cooking: Cilantro leaves are vital in salsa and many other tomato sauces, particularly those made for Mexican, Asian, or East Indian dishes. Cilantro is also great with beans, rice, fish, and poultry. The fresh leaves go well in salads too.

You can use the seeds in curries and with fish, poultry, and legumes.

Oils: Combine cilantro with extra-virgin olive oil for a great tasting flavored cooking oil.

Crafts: You can add coriander seeds to potpourris for sme extra fragrance.

Whether you're growing cilantro for its leaves, coriander seeds, or both, this wonderful herb will make a great addition to your garden and kitchen.