In the United States, cilantro is the name for the plant’s leaves and stem; coriander is the name for its dried seeds.Sow cilantro in the garden in spring two to three weeks after the last expected frost date.Parsley-like cilantro leaves can be snipped for fresh use as soon as the plant is 6 to 8 inches tall; the round-ribbed coriander seed will be ready for harvest about 100 days after sowing.Best location: Plant cilantro in full sun; it will tolerate light shade.Plant cilantro in full sun; it will tolerate light shade.Seed starting indoors: Cilantro grows a taproot and is best sown in place outdoors.If you start seed indoors be careful not to disturb the taproot at transplanting time.Start seeds in individual pots about the time of the last spring frost for transplanting out in about four weeks.If you start seed indoors be careful not to disturb the taproot at transplanting time.Start seeds in individual pots about the time of the last spring frost for transplanting out in about four weeks.Planting depth: Sow cilantro seed ¼ to ½ inch deep.Sow cilantro seed ¼ to ½ inch deep.Plant cilantro with anise, garlic, chives, eggplant, potatoes, tomatoes, and salad burnet; but not fennel.Care: Keep planting beds weed-free to reduce competition for nutrients and light.Cilantro can be container grown as an annual in summer or indoors in winter.Winter growing: In cold-winter regions, over-winter cilantro in an unheated garage or covered patio.Spray foliage with compost tea, a natural fungicide—and foliar fertilizer.How to harvest: Snip cilantro leaves for fresh use after the plant is 6 inches tall or more.Snip off the tops of stems before the plant flowers for a continued harvest of leaves.Snip off the tops of stems before the plant flowers for a continued harvest of leaves.Hang stems and seed heads upside down in a paper bag in a cool, dry place.Cilantro leaves have a strong flavor that combines sage and lemon; the seed taste of citrus.Chop fresh leaves and serve them with tomatoes, green onions, and minced garlic.Chop fresh leaves and serve them with tomatoes, green onions, and minced garlic.Add seeds whole or ground to marinades, salad dressings, cheese, eggs, and chili sauce.Dried seeds taste of citrus; they can be chewed to relieve an upset stomach.Use coriander seeds on home-baked bread and to flavor beets, onions, sausage, clams, and potatoes.Add seeds whole or ground to marinades, salad dressings, cheese, eggs, and chili sauce.Dried seeds taste of citrus; they can be chewed to relieve an upset stomach.Cilantro leaves can be dried on a screen in a dark, cool, well-ventilated place.Cilantro leaves can be dried on a screen in a dark, cool, well-ventilated place.Scald seeds before you store them to protect against insect damage in storage.Coriandrum sativum (Apiaceae—parsley family) Origin: Europe, Asia Minor, Russia.Europe, Asia Minor, Russia Type of plant: Herbaceous annual.Grow cilantro in spring and autumn; hot days and short nights of summer will cause flowering and seed formation.Zones 3-10 Hardiness: Cilantro is resistant to cold; it tolerates some heat.
Edward R. Forte
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