Cilantro

Cilantro is best known for the fresh, pungent flavor its leaves impart to Latin American and Asian dishes. In particular, cilantro is a popular and easy to grow herb. The seeds, called coriander, are ground into a spice used extensively in the eastern Mediterranean region and India, where for thousands of years it has been used for food and medicine. The plant is one of 3000 species in the parsley family, Apiaceae, formerly called Umbelliferae.

Coriandrum sativum

Common name: Cilantro, Coriander, Chinese Parsley

Members of the parsley family have flower clusters shaped like an upside down umbrella, like Queen Anne’s lace. Other relatives are carrot, dill and fennel. Cilantro is an annual with white or light pink flowers and leaves that resemble Italian parsley.

Grow in light soil with lots of organic matter and excellent drainage. Organic matter, such as compost, will help the soil retain moisture and improves the soil texture. Like most herbs, it prefers full sun.

Cilantro likes cool weather, so plant in early spring and, in mild climates, again in autumn. Successive sowings will prolong harvest time, as well as choosing cultivars, like ‘Slo-bolt’ that have been bred to withstand warm weather for longer before the plant goes to seed. Sow seeds 1/4 inch deep in a well-prepared seedbed, or indoors 4 weeks before the last frost date. Space transplants 4 to 6-inches apart, or thin seedlings to that distance.

Harvest leaves when the plant reaches 6 inches tall. Pick off individual leaves or pull up the whole plant. The seeds should be harvested when the stalk starts to dry, usually in late summer. The roots and flowers are also edible; the flowers can be picked anytime they are blooming and the root should be dug in autumn.

Kingdom - Plantae
Division - Magnoliophyta
Class - Magnoliopsida
Order - Umbellales
Family - Apiaceae
Genus - Coriandrum

Plant in the herb or vegetable garden, or among flowers where it will attract beneficial insects, like bees. The leaves are a host plant for butterfly caterpillars.

The root is used in Thai and Indonesian dishes where it lends an earthy note. It is usually mashed into a paste with garlic and pepper and added to curries. Coriander seed is most used in East Indian curries, In Scandinavia the crushed seeds are used to flavor bread. The leaves are found in Asian stir-fry and Latin American salsa, soups and as a garnish on bean and tomato dishes. Pick the flowers in summer and sprinkle on salads, vegetable dishes or grilled foods.

The herb is used medicinally to settle an upset stomach and rid the body of toxins.

Other herbs to grow:

• Basil
• Chives
• Rosemary
• Sage
• Thyme.

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• Dill
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• Parsley