Characteristics:
The
foliage (called "cilantro") looks like parsley but has an exceptional sweet-musky
flavor. Produces pale pink flowers during the summer; these ripen into the
sweetly aromatic coriander seed. The plant, in flower, can reach 3 feet high. Growing
Information:
Plant
during mild weather in moist, rich soil and full sun. Benefits from light shade
in warmer weather. Space plants 4 inches apart. If you want to harvest the
leaves, fertilize a week after planting with fish emulsion to provide extra
nitrogen. Use a balanced organic fertilizer when you want to harvest for seed. Propagation:
Sow
seed outdoors in early spring. If you want a regular supply of cilantro, sow
every two weeks through the summer, as plants bolt fairly quickly. Cultivars:
For
leaves, plant slower-bolting cultivars. Possible
Problems:
Eliminate
pests in harvested seeds by freezing the seeds for 48 hours once they are dried. Harvesting
and Using:
Harvest
leaves of young plants before they bolt to use in Mexican, Caribbean, and oriental
dishes. Collect seed when it begins to turn brown in summer. Dry in a warm,
airy place over a cloth or hang upside-down to dry inside a paper bag. Rub
a handful of seeds between your hands to release the edible seed from the seed
coat. Freeze seeds for 48 hours before storing in an airtight jar in a cool,
dark place. Use ground seeds in baked goods, soups, casseroles, or potpourri. |