Herb – Cilantro (Coriander)

Description

1 1/2 – 2 ft. Leaves used in Spanish and oriental dishes such as salsa, soups, sausage and curry. Seeds used in pickling and breads. The leaves are variously referred to as coriander leaves or cilantro, while the dry fruits are known as coriander seeds. The word “coriander” in food preparation may refer solely to these seeds (as a spice), rather than to the plant. Coriander root can also be used, but has a deeper more intense flavor than the leaves.

Coriander grows well on almost any good soil, but thrives best on deep and fertile garden loam. The soil should be well prepared before planting, which should be done moderately early in the spring. For field cultivation the seed is sown in rows 3 feet apart, but if the cultivation is done by hand the distance between the rows may be reduced to 18 inches. The seed should be sown thickly in order to insure a good stand. When well up, the plants are thinned to stand 4 or 5 inches apart in the row. Cultivation should continue until the plants flower, which will be about two months from the time of planting.