Coriandrum sativum## HOW TO GROW CILANTRO Direct sow after last frost or late summer in succession for continuous harvest. Likes cool weather, bolts quickly in hot climates. Does not transplant well, encourages it to bolt. Fast growing, will become leggy if started indoors too early. Like the leaves and seeds, the flowers are also edible. Use them raw because the flavor fades quickly when cooked. Make successive sowings to ensure a continuous supply. Soil pH 6.1-7.8. Hardiness zones 11. Annual.Days from maturity calculated from the date of seeding. Average 2,835 seeds per ounce. Usual seed life 2-3 years. Isolation distance for seed saving: 250 feet.Planting Depth 1/4-1/2”Soil Temp. Germ. 60-75˚FDays to Germ. 5-14Plant Spacing 4-10”Row Spacing 14-20”Days To Maturity 50-55Full Sun, Moist Well Drained ##Bred for larger leaf production. Extra slow to bolt and good for mild climates. Zesty aromatic flavored leaves used as culinary herb in Mexican and Asian cuisine. No Mexican meal is complete without this multi-purpose herb. The fresh leaves are called cilantro, chop in salsas and salads. Crushed dried seeds are used as a spice called coriander which is an important ingredient to curries, chutneys and breads. Seeds have a lemon citrus flavor and are most commonly used in Indian cooking. The roots are used to add an intense flavor to soups and curries in Asian cuisine Also known as Chinese parsley. Tags: Seed: Safe Seed Pledge.Cilantro is one of the oldest culinary herbs and is native to southern Europe, North Africa to southwest Asia. Seed dating back to 5000 BC was found in a cave in modern-day Israel. Fresh leaves are called cilantro. It migrated to China over the Silk Road, to Europe with the Roman Empire and to the Americas with Spanish conquistadors. Delicious cilantro recipes.
