Cilantro

Cilantro

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Cilantro is one of the easiest-to-grow, most recognizable fresh herbs with a season that is extendable through succession planting. While the foliage is commonly called cilantro, the edible seed is known as coriander. Both are widely used in Asian, Caribbean, and Latin American cuisines, with a distinctive flavor that lends itself well to highly spiced foods. The flowers strongly attract beneficial insects, and are also edible.

 

For leaf harvest, there is no need to thin, as cilantro continues to grow well even when sown thickly. For coriander seed production, thin to stand 2-4" apart. Successive sowings can be done every 2-3 weeks for continual harvest of leaves.

Harvestable at every stage. Leaves may be harvested once the plants have become established and before flowering begins. The immature seeds are sweet and fresh and can be harvested after they form on the flowers, until they become brown and dry. Mature seeds are produced about 3 months after planting and are harvested when dry on the plant.

Cilantro