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Cilantro is a valuable culinary herb in many an international cuisine

Plant Type: Annual        Growing Zones 4 to 10

Santo Cilantro

coriandrum sativum

Cilantro attracts bees and is a welcome addition to any garden.

Cilantro is an easy to grow annual, doing best in full sun, but will also do well in partial shade. Like most herbs, cilantro prefers moderately rich soil and good drainage.

Cilantro grows quickly in your herb garden and reseeds itself easily, producing delicate white to lavender flowers. Keep the plant pinched back to restrain it from going to seed too quickly. If your cilantro accidentally does go to seed, the next year expect an herb garden full of eager growing cilantro!

The tender, young leaves are the tastiest. Replant every week or two for an ongoing supply available all summer.

Cilantro leaves  do not dry well and should be used fresh. To store fresh cilantro from your herb garden or cilantro purchased at a store, cut off the stem ends of 3/4 inch bunches and store in a refrigerated glass of water or pan for up to a few days. Rinse the leaves just before use.

Cilantro seeds, known as coriander, are the more popular part of the plant and are used as a spice world wide.

To harvest the coriander, wait until the cilantro seeds have turned from green to brown. Trim the cilantro a few inches from the ground and hang upside down to dry in a paper bag . When the coriander readily shakes loose into the bag, store the cilantro in herb storage containers or airtight glass jars. To release the best flavor of cilantro, crush the seeds in a mortar just they are used.

Cilantro is used extensively in Mexican cooking.  The seeds, known as coriander, are an ingredient in Chinese, Vietnamese and Indian cooking. Coriander is an ingredient in curry and is used to flavor bread, cookies and cakes.

Cilantro is a key culinary herb in this Fresh Salsa recipe

2 bunches, chopped cilantro - (to taste)
4 large ripe tomatoes
1 T finely minced garlic
2 large onions
1 green bell pepper
2-3 (more or less to taste) chopped jalapeño peppers
1/2 tsp. dried oregano
salt & pepper to taste

  1. Cut the tomatoes, onions and bell pepper into small pieces and place in a colander to drain. Seed and de-pulp, then finely chop the jalapeños and cilantro. Reserve the seeds and pulp.

  2. Add the cilantro with the other ingredients to a large bowl and mix thoroughly.

  3. Add the jalapeño pulp and seeds in small amounts until the right amount of heat is reached. The heat will increase slightly, overnight, if the cilantro salsa is stored in the refrigerator. (The heat is produced in the pulp, the seeds are hot because, in the pepper, they lay next to the pulp. One is as spicy as the other.)

Serve fresh cilantro salsa as a dip for tortilla chips or as a topping for your favorite burrito or taco!

Coriander and Cilantro are more commonly used than one might think

Coriander, medicinally, is not one of the more potent herbs. The name comes from the Greek word Koris, which means bed bug, referring to the odd odor of the foliage. Known for 3,000 years as a medicinal herb, coriander quiets stomach-aches and relieves nausea. Coriander is used to settle the stomach, its warm, fragrant taste seems preferable to some of the more pungent, powerful herbs. In fact, coriander is often used commercially as an ingredient to make medications more palatable. Coriander is also used as a flavoring in gin, pickles and sausages, as well as a component of makeup and perfumes.

Thomas Kueny – Publisher           http://www.growing-herbs.com

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