Cilantro - Coriandrum Sativum Santo

Coriandrum sativum is a warm weather annual that is commonly grown in herb gardens for its lacy, strong-scented foliage (cilantro) and its aromatic seeds (coriander). Finely-divided fern-like leaves are used for flavoring a number of food dishes including salads, salsas, meats, sauces and soups. Coriander seeds ripen in round, yellow-brown pods usually by the end of summer. Mature seeds have a pleasantly sweet-spicy fragrance and are used for flavoring sauces, meats, sausages, stews, pies and cakes. Seeds are an ingredient found in curry powder. White to pink to pale lavender flowers bloom above the foliage clump and swallowtail butterflies feed on plant leaves.

Leaves may be harvested once the plants have become established and before flowering begins. Mature seeds are produced about 3 months after planting and are harvested when dry on the plant. Collect seeds when brown but before they drop.

Additional:

The Cilantro leaves lose their flavor if they are heated or dried so either enjoy them fresh from your garden or let them go to seed. Coriander is a term that is used to refer to the seeds which are often offered whole or as a ground powder in the spice aisle.

Coriander Growing and Maintenance Tips:

This easy to grow annual grows in full to partial sun and well-drained soil. Cilantro is best harvested before plants bloom.

Height:

18-24 Inches

Spread:

12-18 Inches

Hardiness Zone:

annual