Cilantro, Spanish name for coriander, is known just about everywhere. Cilantro grows quickly and does not require warm weather to thrive.
When growing Cilantro, you get two appetizing herbs for the price of one. Although the leaves and dried seeds are most commonly used in cooking, the entire cilantro plant is edible.
The leaves, also referred to as Chinese Parsley, are the most versatile part of the plant. Many dressings, soups, dips, sides, and meat dishes incorporate this green herb for an instant flavor lift.
Timing: Direct sow from early March to around the third week in September (under a cloche). Direct sow from just after the last frost date to late spring. It is very slow to bolt in cold weather, making it easier to manage than during summer.
Optimal soil temperature for germination is 15°C (60°F). Seeds should sprout in 5-10 days.
Sowing: Sow seeds 2cm (1”) deep in short rows. Allow 23cm (9”) between plants if you are growing for the seed. If harvesting leaves, thin seedling to stand 5-10cm (2-4”) apart. Cilantro may also work well in containers over 15cm (6”) deep.
Growing: Cilantro grows well in any fertile soil with good drainage. Its main challenge is avoiding bolting in summer heat. For this reason, cilantro does best in light and in relatively dry conditions. Ideal pH level of 6.0-6.5.
Harvesting: Pick young leaves once they have reached about 10cm (4”) in height. To harvest the leaves, allow the plant to flower and then wait until the seed heads begin to dry.
Pests and Disease: Cilantro will attract hoverflies and predatory insects only if they are left to bloom. However, Cilantro repels aphids, potato beetles, and spider mites.
Cilantro is used around the globe in diverse cuisines. It has a unique and sharp taste that can be considered soapy and unpalatable to some people.
The flavour of the leaves dissipates quickly once heated. Therefore, it is added at the end of cooking or as a garnish to add complexity to a dish.
It is very low in saturated fat and cholesterol and is a good source of dietary fiber, vitamins A, C, E, K, calcium, iron, potassium, and magnesium.
This member of the carrot family is native to North Africa and Mediterranean Europe. Cilantro’s close relatives are parsley, fennel, and dill.