Cilantro
Common names Cilantro, coriander, Chinese parsley, Mexican parsley
Latin name Coriandrum sativum
Life cycle Short-lived annual
Height 18"
Space 2-4" apart
Bloom Early summer
Light Full sun to partial shade
Soil Moderately rich, well-drained
Feature Attracts beneficial insects
Culinary
 Mince the citrusy-flavored leaves and add them to salsa, dried beans, potatoes, stir-fries, sausage, or use them whole as a garnish. The roots taste like the leaves, but have a nutty flavor. The roots are used fresh and are minced. The seeds have the taste of citrus and are used whole or ground. Add whole or ground seeds to marinades, chili sauce, stews, bean dishes, salad dressings, eggs, guacamole, and pickling brines.

Culture
 Cilantro is easy to grow and grows quickly. It is best to sow the seeds directly into the garden where the plants are to grow in spring or early fall. The plants can tolerate light frosts. If you use transplants, avoid disturbing the roots. Plant cilantro where it can have protection from wind because the plants can become brittle and top-heavy. Hot temperatures will force the plant into flowering and leaf production will stop. If you want a continuous supply of fresh leaves, save the seeds for successive plantings every two or three weeks.

Harvest
You can harvest seed when it is light brown. Cut the plant and store it in a paper bag in a dry, warn, dark place. Shake the plants to remove the dried fruits and crush the pods to remove the seeds. Store the dry seeds in an airtight container.

The leaves can be harvested when the plants are about 6 inches high. The small immature leaves have the best flavor. Successive harvesting can continue until the plants start flowering and producing seed. cilantro leaves will keep up to 2 weeks refrigerated. The roots can be frozen, but the leaves are less flavorful when frozen or dried.

Other Common Names
Arab parsley, culantrillo, Chinese parsley, Chinese chervil, dizzycorn, Mexican parsley

Recipe

Salsa Cruda

  1. Mix in a bowl:
    • 2 medium-size firm-ripe tomatoes, cored, seeded, and diced
    • 1 medium-size onion, diced
    • 1/2 cup lime juice
    • 1/4 cup chopped fresh cilantro
  2. Season to taste with salt and pepper
  3. If made ahead, cover and refrigerate for up to 3 hours
  4. Stir before serving
Recipe from Sunset


References

Carlson, M.  2000.  Herbs for the Pacific Northwest. Steller Press Limited, 
	Vancouver, British Columbia.  pages 116-117.

Clevely, A. and K. Richmond. 1995.  The Complete Book of Herbs.  Smithmark
	Publishers,  New York, NY.  page 85.

Collins, B.L. and F.A. Giles. 1998.   Landscaping Herbs.  Stipes Publishing  
	L.L.C. page 53. 

Kowalchik, C. and W. H. Hylton.  1998  Rodales's Illustrated Encyclopedia of Herbs. 
	Rodale Press, Inc.,  Emmaus, PA.  pages 125-127.

Mackin, J.  1993.  The Cornell Book of Herbs and Edible Flowers. Cornell University.
	page 20.

Small, E.  1997.  Culinary Herbs.  NRC Research Press, Ottawa, Ontario, Canada. 
	pages 219-225.

Sunset Books and Sunset Magazine editors.  1995.  Herbs  Sunset Publishing 
	Corporation, Menlo Park, CA.  page 52.


©2001 Beth's Backyard

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