Cilantro
Cilantro refers to the leaves; the seeds are called
coriander. Cilantro grows best in cool weather. Plant in early spring
after last frost (autumn in the low desert). If practical, start from
seed; cilantro has a taproot and transplants poorly Plant in succession
every few weeks through summer. Once it goes to seed, the flavor changes.
Cut off leaves as needed. Harvest the entire plant before it starts to
flower. Annual. Grow two or three plants.
Culinary uses: Beans, curries, fish, fowl,
lamb, Mexican dishes, salads, sauces, and stir-frys.
Growing Cilantro
Space seedlings or thin plants to
6" apart, in rows two feet apart. They will tolerate a little
crowding, but prefer their space.
You can expedite the
germination process by washing seeds in dish soap and then rinsing and
partially drying them before sowing. Plant seeds ½ an inch deep and 1
inch apart outdoors after the last frost. Rows should be 15 inches apart.
Harvest your seeds as they ripen or their weight will bend or break
stalks. Cilantro does not transplant well. When plants are 1 to 2 inches
tall, thin plants 8 inches apart. Cut leaves sparingly when 4 to 6 inches
high.
Cilantro grows well in full to partial
sun and a well drained soil. They will do well in almost any soil, and is
tolerant dry soil conditions. Water them during dry periods, once or twice
per week. Add a general purpose fertilizer once or twice a season.
Harvest flower heads after seeds have
formed and the flower head has died. Extract seeds and dry them in a cool,
dry location.
If growing for seeds, replant every
year for a continuous supply.
Harvest the seeds in the second year,
after the flower head has died. Cut the stems and tie together. Hang them
in a cool, dry place to dry out. Make sure to place a container under them
to capture falling seeds. When dry, place flower heads in a bag and shake
to harvest seeds. Make sure seeds are completely dry before storing.
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