Coriander
INTRODUCTION:
Cilantro and Chinese parsley refers to the leaves of this herb. The
leaves are finely divided and very similar to parsley. The cilantro
leaves have a strong fragrance that is described as both sweet and
pungent. The seeds of the plant are always referred to as coriander.
Coriander seeds become more fragrant as they age. Coriander/cilantro is
one of the most widely used herbs. You can find references to cilantro
in almost all cultures. Many recipes use the names interchangeably.
Fresh coriander is cilantro and dried cilantro is usually the ground or
whole coriander seeds.
HORTICULTURAL FACTS:
Cilantro is a hardy annual. Cilantro is a relative of the parsley
family. Unlike parsley it is an annual. The plant originated in
southern Europe, North Africa and the western portion of the Asian
continent. The leaves are scalloped, shiny, broad and flat. It grows
from a central stalk attached to a taproot to a height of 12-18 inches
with flowering stems branching out.
GROWING GUIDELINES:
Depending on the goal of growing cilantro/coriander you should plant in
full sun if you desire seeds for coriander or in partial shade if you
want cilantro for culinary or medicinal needs. If you clip leaves from
the plant it will eventually become tough. Don’t fertilize heavily as
this causes sprawling.
FLOWERING TIME: usually in late summer. Flowers are umbels of tiny white flowers.
CULINARY FACTS:
Cilantro leaves are used to flavor dishes from the Middle East, Latin
America and Southeastern Asia. Chop just prior to use for maximum
flavor. In China Cilantro/Chinese parsley is finely chopped and added to
fish and meat dishes Thai cooks add it to a multitude of dishes. Use it
to enhance salads, beans, rice, omelets, soups, lamb, cilantro based
pesto and almost any dish you can imagine.
Coriander seeds have a warm taste with hints of lemon, orange and sage
with a slightly bitter quality. It is best paired with beans, pork,
corn, breads and duck. You will find it many times combined with garlic,
curry and chili. They are used to flavor beans, stews, sausage and
pastries.
HARVESTING TIPS:
Cilantro is best harvested prior to seeds forming. Can be dried,
however the dry herb is less fragrant. The leaves and stems are very
aromatic. Freezing leaves is not recommended. Cut stems and place to
into cool water and cover with a plastic bag. Should keep in a
refrigerator for up to 7days.
Coriander seeds should be harvested in summer months as they ripen. If
you leave the seeds on the plant the weight of the seeds will bend the
seedpods to the ground where they become overripe and release from the
plant. Once off the plant they are of very poor quality.
FLAVOR:
Sweet and Pungent
HOME GARDEN:
Indoors/outdoors