Cilantro

Scientific name: Coriandrum sativum
Coriandrum sativum

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USDA hardiness zones:
-

Native to Europe and N. Africa to Asia, its name comes from Greek and all parts are commonly used in cooking whether in the Middle East, Central Asian, Portugal, Indian, S. Asian, Mexican, Texan, Latin American, Chinese or African, and so is one of the most widely used herbs in the world. Coriander seeds were found in King Tutankhamun's tomb, and it is mentioned in Exodus 16:31 in the Bible. It was brought to North America by the British in 1670 and was one of the oldest spices in American cuisine.

A member of the carrot family and also known as Coriander, Chinese Parsle... more »

Sow cilantro seeds ¼ inch (6 mm) deep either indoors or directly outdoors. Allow the plants to reach a couple of inches (5 cm) tall, keeping plants slightly crowded (no more than 4 inches or 10 cm apart) as the plants will shade the soil keeping it cool, thus delaying bolting. Mulching and regular harvesting will also assure leaf, not flower production. Plant seeds consecutively every 6 weeks to have a continual harvest.

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Groundskeeper replied almost 3 years ago
Seeds or Leaves, in the Pot - The green leaves of cilantro, an annual herb, flavor much of the cooking of the Mediterranean countries. Adults who are newcomers to the flavor divide into instant fans or instant detractors who wonder why the fans like the thing. I’m a big fan, after years of savoring tajines and couscous in Morocco. These days, I mince parsley and coriander together (with fresh ginger) to flavor soups of autumn crops such as carrots and squashes. In Morocco cooks remove the leaves from the stems. I do too, when I feel patient. This avoids stringy bits of stem in every spoonful of soup.
Groundskeeper replied almost 3 years ago
Cilantro is a fast herb. Some varieties grow from seeds to 12-inch plants in only five to six weeks. You can provide yourself with fresh cuttings from early spring to mid-summer and again from late summer to late Autumn by sowing a dozen seeds every four weeks. The plant is small, and grows in an open cluster of upright lightly branching stems. You cut the stems you need or the whole plant. Left unharvested, a plant quickly bolts and ages and is soon unfit for use as a fresh herb. The dried seeds are ground to make a spice that is usually called coriander. They have their own flavor, a more pungent version of the fresh leaves.

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