Coriander is easy to grow and is best used fresh, and therefore is a very
good choice for growing your
own kitchen herbs. Especially if you like cooking, Asian or Latin food. Coriander
finds several uses because both the leaves and seeds are used as food. The
leaves of coriander are, called cilantro, can be chopped and used for garnishing
or used while cooking in a variety of dishes including, rice, soups, salsa, and
To grow coriander,
you need to provide the plant with a lot
of sunshine as is the case usually when growing kitchen herbs though when the
sun is at its peak; it prefers some shade.
If the plant is not cared for well, it very
often does not grow rich foliage and instead of
flowers and produces seeds. So, if you are growing coriander for its leaves, you should keep the conditions right for
Coriander can be
grown directly from its seeds by sowing them in the soil.
Cilantro is really easy to grow, fast growing, and does not require a lot of
Cilantro was one of the first herbs/spices grown by the early colonists in
America. Growing a few feet of Cilantro in the Spring, and areas with milder
winters as a fall and winter crop will provide plenty to eat, dry for later use
and/or to let go to seed in hot weather to use as Coriander spice.
When to plant cilantro
depends on the general climate condition in which you live and the specific
average hardiness frost dates. The
general strategies vary somewhat
depending upon whether you live in northern or southern regions of the United
Plant cilantro a two or three weeks before the last frost. To have a
steady harvest throughout the summer, plant cilantro every couple of weeks
until late autumn.
Plant in the beginning in early autumn to have a winter (until a killing frost sets in) and two or three weeks before the last frost for spring harvest.
Cilantro takes about 30 to 40 days from planting to harvest as green herbs
and 40 to 50 days for the seeds to be ready for harvesting as coriander.
Cilantro (also known as “Chinese parsley,“ “Coriander leaf” or
“fresh coriander”) refers to the fresh leaf and Coriander which is
the name for the seeds are parts of the same plant.
We tend to
think of the leaves as “herbs” and the seeds and roots as
“spices.” However, in much of the world, the entire plant, leaves,
roots, and seeds, are known as Coriander.
is an annual herb with feathery leaves and white
umbrella flower heads, which means its entire life cycle, from planting,
to maturity, to the end of its life, occurs in a single growing season. In other
words, annual herbs must be started with new seedlings, or new seeds planted, every
Coriander (Cilantro) can be grown for both leaves and seeds. Varieties have
been bred to be better at producing one or the other, so the variety you choose
is important. A seed variety will produce seed quicker than a leaf variety, but
once a plant ‘runs to seed’ it will stop leaf production. If you want coriander
leaves for your cooking, this means you will have a shorter picking time. All
varieties will eventually produce seed, but the leaf varieties will hold off for
‘Calypso’ which is slow to bolt or ‘Cruiser’ which is bolt-resistant are the generally considered the best for herb production with an excellent ‘cut and come again’ habit, while ‘Santo’ will produce larger flower heads, thereby producing more seed, and will run to seed more quickly. Whichever variety you, make sure to check if the seeds you are using are ‘seed’ or ‘leaf’ varieties and choose the type which best fits the way your family eats.
Bring your meals to life
foods ranging from Latin American to Asian use cilantro and coriander in their
daily and festive food. So, there is a wealth of recipe available across many
cultures with which to experiment with your
garden crop of cilantro and coriander.
How to use cilantro and coriander in the kitchen
As you may have
gathered, cilantro is a feature in our favorite meals from around the world. The
reason that recipes from all cultures use this herb
is that the entire plant is edible.
roots, stems, and leaves each have
distinct flavors and uses.
while the most
common way to use cilantro, at least in the South and in Latin cuisines, is the
use of fresh leaves there are other ways to use cilantro or the seeds (coriander).
Cilantro can be dried or frozen or in the case of short-term use refrigerated.
Coriander seeds necessarily are used dry, but they can be ground into a powder
and uses a spice.
Methods of Drying Cilantro Leaves
Cilantro harvest is easy to do at home and requires no special equipment. However, you want to be sure to harvester
cilantro before the plant begins to bolt for best results. Once the cilantro
bolts the leaves change as does the flavor and the texture of the leaves. If
your cilantro escapes from you, as mine sometimes does, and has started to
flower you might as well let it go ahead and go to seed so you can use the
coriander. If you still want cilantro leaves, you should go ahead and succession
plant a new crops or if the weather is exceedingly hot consider growing your
cilantro indoors in pots or as microgreens.
Cilantro seeds (Coriander) are used most often in the large variety of dishes,
dried Cilantro has its place in soups, sauces, and stews.
or Kitchen shears
or another container suitable for Cilantro sprigs
Spinner or two clean kitchen towels
Drying Rack, Dry attic or porch
Brown Paper Bags (optional)
your Cilantro harvest in the morning hours after the sun has dried away the dew
of the night.
the sprigs into small, loose bundles, and bind the stems together with rubber
bands to keep them together as they dry. Be sure to space the branches to allow
for good air circulation.
using paper bags, cover each bundle and cut small slits the sides to allow for
air flow around the Cilantro. These protective paper bags keep dust off of the
Cilantro as it dries and stops the Cilantro becoming sunlight bleached. Ensure that enough air flows through the
paper bags to keep your Cilantro from molding.
Occasionally inspect your Cilantro, and, if necessary either cut more
holes in the paper bags or remove the Cilantro from the paper bags. Moisture may build up inside the paper bag,
especially if the sun hits it, allowing fungus and mildew to form. Discard any
molded leaves or bunches.
your Cilantro upside down (leaf ends down) in a warm, dry place such as an
attic, pantry, a disused room, or protected porch until the leaves are dry and
brittle to the touch, which should take about two weeks.
the dried bundles and place on a sheet of wax paper.
the dried leaves onto the wax paper and separate all of the tough stems.
the Cilantro into a clean, airtight jar, Ziplock freezer bag, or a vacuum
sealer pouch and seal tightly.
or pouches can be stored Cilantro in a dry, dark place like your pantry, root
cellar, or cupboard.
and Cilantro can be used in sauces, gravies, dressings, vinaigrettes, chutneys,
and a large variety of vegetable dishes.
Oven Drying Cilantro
Cilantro can be
dried in the oven at the lowest temperature, or, if you have a gas stove with a
pilot light using only the pilot light as the heat source, but this may take a
little longer. Spread the cilantro evenly in a single layer on a cookie sheet
lined with parchment paper.
If using a cookie sheet to dry the Cilantros, place the Cilantros to be dried
on parchment paper to avoid direct contact with the metal trays. Metal contact darkens the color of the
Cilantro being dried, causing the Cilantro to lose its bright green color.
Spinner or two clean kitchen towels
shears or good chopping knife
board or block
and gently spin dry the fresh Cilantro sprigs.
out the discolored leaves and woody stems.
your ovens lowest temperature setting and preheat the oven.
the cilantro into 1/4″ pieces onto a parchment paper lined cookie sheet or
spread the whole leaves in a thin layer on the paper.
in oven on evenly spaced racks for two to four hours or until Cilantro crumbles
easily rubbed between your fingers. Your actual drying times vary a little from
one day to the next.
the drying progress after about 30 minutes, and then at 15-minute intervals
until the leaves feel dry and flaky. Remove from the oven to cool.
the parchment paper into a funnel and place the smallest end over the mouth of
a clean, completely dry jar or a vacuum sealer pouch and seal tightly.
Drying Cilantro In A dehydrator
Soak your Cilantro herbs in a bowl of water. Wash and gently spin dry the fresh Cilantro sprigs. Next, remove the stems of the leaves. Some people prefer to dry their herbs without removing the stems; it is a matter of personal preference. Layout the cleaned leaves on dehydrator trays in a single layer–they can touch, but not overlapping. They will not stick together when they are dried. You should process these in your favorite dehydrator at 110° for approximately 1 to 3 hours. Cilantro leaves dry fairly quickly, so, will want to check then frequently. You’ll know they are done when the leaves are crisp and crumble between your fingers.
Dried Coriander Sееdѕ
the seed heads from the mature Coriander plant as soon as you notice that the
flower heads are starting to set seeds. Sееdѕ usually mature rather quickly, so
the clipped seed heads into loose bundles and secure with a rubber band.
the seed pod bundles with paper bags and hang upside down in an airy, dry place
to dry. The seed should separate from
the seed heads within a few weeks.
the dried Cilantro paper bags to loosen any other seeds and pour onto a piece
of wax paper or parchment paper.
the stems and any other debris to separate the seeds and pour into a small
spice container for use in the kitchen or for planting in the Spring!
Place jar or pouch in a dry, dark place such as your kitchen cabinet, pantry or even your freezer.
Dried Cilantro will last as long as any other dried Cilantro you buy—as long as two years.
Admittedly, my garden has been neglected this year. Normally,
by now I would have mostly transitioned my fall garden and have started
planting my spring garden. However, this year I’m behind schedule, but when I
went out into the yard today to look at the garden and yard, I discovered that
my yard was flowering. So, here are some
quick pictures of the variety of plants which are kind enough to be flowering
in my back yard and garden.
The coriander plant is both an herb (cilantro leaves) and a spice (coriander seeds).
Cilantro (Coriandrum sativum) is a very fast-growing herb which can be grown just about anywhere. Cilantro is a relative of the carrot family, sometimes called Chinese parsley, or Coriander. Cilantro is the leaves, roots, and stems (eaten as herbs) of the Coriander plant, while the seeds (coriander) are used in cooking as a spice.
Cilantro has a very strong unique odor and is relied on heavily for Latin,
Asian, and Caribbean cuisines. Cilantro, also, resembles Parsley in appearance which
is not surprising since they are related. Cilantro has been in use a long time
in Egypt, India, and China, and later it was introduced to Latin America where
it is still used today.
Cilantro can and has been used to mask the scent of rotting meat. Cilantro
has two identities since Cilantro is what the plant is referred to in its earliest
stages, and when it is fully developed and sets seed, which is the Coriander
spice. Cilantro is fast growing grows very quickly but will bolt in hot weather
and die fast also.
Cilantro can easily grow in a
pot, or as microgreens. Cilantro is best harvested early and frequently before
the onset of bolt or flowers. Once the
bolt or flowers begin, it is best to let it go to seed And harvest the seed for
coriander or stock seed for the next planting.
Today, Cilantro can be found in most grocery stores in the United States
both as fresh green or as dried herbs. Not everyone likes Cilantro. Generally, people
either love Cilantro or hate Cilantro.
24 to 36 inches of inches leaves look
The bright green, lacy leaves look very similar to flat-leaved Italian parsley on the lower part of the plant but become more finely fernlike further up. This large annual has a leaf and root flavor that is a cross between sage and a citrus. The seeds, however, are simply citrus like.
Ease of care:
How to grow:
Plant in rich, well-drained soil in full sun. Coriander plants are best located where they are protected from the wind since they blow over easily.
By seed, once the soil is warm in spring. This service a cool weather loving herb, when the weather turns warm it will Bolt and go to seed
Fresh or frozen leaves (Cilantro) can be used on potatoes, rice, clams and oysters or chicken. Fresh leaves are frequently used in salsas and on chicken soup.
Seeds (Coriander) can be used in marinades, cheeses, pickles, mushrooms, stews, curries, chicken, quickbreads, potpourris
Fresh roots can be used in salads, relishes
Harvest only fresh, young leaves and freeze them promptly.
Harvest seeds when they have turned brown but are not yet released.
Cutoff whole plant and hang-dry inside paper bags to catch seeds.