The distinctively flavored leaves of Coriander are also known as Cilantro. The seeds of the Coriander are warmly aromatic and richly flavored. The leaves and seeds of this easy-to-grow annual are used in many salads and dishes throughout the world. Use fresh leaves in salads, salsas, and garnishes or pestos and to garnish Mexican, Asian and Caribbean dishes. The seeds are usually ground and used to flavor pastries, beans, meats and fish dishes.
Germination temperature 50-85 deg. in 7-14 days.
Coriander/Cilantro is a member of the Carrot family and can be partnered with anise, caraway, potatoes and dill in your garden.
Germ: 7-14 days
Maturity: 65-70 days
Net Wt. per Packet: 2 grams
Approximate Seed Count: 148 Seeds/Packet
Plant: Directly sow into soil in the early spring or in the early fall where the winters are mild. Repeated sowings at monthly intervals until late spring and again in early fall will ensure a continued harvest of this fresh green herb.
Care: Water regularly and fertilize when the plants are 4″ (10 cm) tall.
Harvest: Pick the lower leaves sparingly as the plants grow. They may be used whole or minced. Use fresh leaves for the best flavor. Snip the tops to prevent bolting. Hang whole plants or leafy stems in a cool dry spot until completely dry and then remove leaves and store in an airtight container. To save seeds, cut the entire stem when the seeds begin to darken and fall, cut the entire stem and place upside down in a paper bag, to catch the seeds as they dry.
Health: Cilantro will supply calcium, iron and vitamins A and C.