CILANTRO - Coriandrum sativum

Cilantro is a hardy annual that can be grown in full sun or partial shade. However, Atlanta’s heat and humidity can make it difficult for Cilantro to last throughout the summer. And guess what its number one culinary use is in the U.S. - SALSA!

Cilantro is a short-lived herb that gets about 2 feet tall. It doesn’t really transplant well (since it may bolt too quickly) and should be directed seeded into the garden at intervals (maybe every 3 weeks) for continued harvesting. Like most herbs, Cilantro thrives in soil that is well-drained and well-tilled. About an inch of water per week is all that’s needed.

TIME TO EAT

In Atlanta’s hot summer weather, chances are good that your Cilantro will bolt (i.e., go to seed) pretty quickly. Be sure to harvest the leaves as soon as you see evidence of seed stalks. If you want Coriander instead of Cilantro, allow the seed heads to develop. Tie a paper bag over the flower clusters to catch the seeds as they drop. This will allow the seeds to mature and develop a stronger flavor. Green seeds can be very bitter!

Cilantro can be dried or frozen for future use, although using dried Cilantro is a little easier in certain recipes. And if you want to get more flavor out of your Coriander seeds try roasting them in a hot, dry pan. Then grind them before using.

And here’s a fabulous salsa recipe to try (adapted from SouthernDiscourse.com): 6-8 Roma tomatoes; 1 small sweet onion; 1/4 cup fresh chopped Cilantro; 1-2 jalapeno peppers; 2 Tbsp apple cider vinegar; 2-3 tsp salt; 2 tsp sugar; 1 tsp garlic, minced; 1/4 tsp chili powder; 1/4 tsp cumin; and 1 lime. Remove the seeds from the peppers. Finely chop the peppers, tomatoes and onions and place in mixing bowl. Add Cilantro and the remaining ingredients. Adjust salt and/or sugar, if needed. Squeeze lime over salsa. Cover and chill before serving.

BET YOU DIDN’T KNOW

Cilantro and Coriander are actually two stages of the same herb plant. The term “cilantro” refers to only the leaves of this herb - which is also known as Chinese parsley. When referring to the seeds of the plant, the term “coriander” is used. Only the young Cilantro leaves are used for culinary dishes as the older leaves are feathery.

I hope this gets you thinking about planting an herb garden. Here on the blog each week we’ll take a look at a different herb, and before you know it you’ll be ready to take on your own garden! If you’d like some help with design and planning, click the button below to reach out.