As we move into the cooler month of September, we would like to revisit Cilantro/Coriander as our Herb of the Month
Coriander, Cilantro,
Coriandrum sativum -
Fresh cilantro, is also called
Chinese parsley. Fresh cilantro has an assertive culinary personality.
Even in the smallest quantities, it makes its presence felt. No
one asks, "What is that subtle flavor?" It has a
piquant taste, that is acquired. A rich source for vitamins C and
A.
Cilantro grows as a slender, upright annual
to 3 feet high. Leaves that emerge on its main stems are oval with
toothed edges. Leaves growing on upper side branches are more lacy
and delicate, resembling those of anise or dill.
As the season warms, a central flower stalk branches
into beautiful, umbrella-shaped clusters of small, off-white,
mauve or lavender flowers. Seeds are inside tiny round fruit that
splits in half when dried. Fresh seeds have an unpleasant, musty,
bedbug odor. Dried seeds have a pleasant, orange-spice aroma and
flavor that increase with maturity.
Planting and Care
One of the easiest herbs to grow from seed in climates where a
March sowing is possible. Prefers relatively dry conditions, evenly
distributed moisture and even temperatures. It cannot tolerate constant
moisture. A sun loving herb; locate in partial shade in hot regions.
In the deep South part of the U.S. you can plant Cilantro in the
Fall and it will grow throughout the Winter months. To counter Coriander’s
tendency to go to seed rapidly with the onset on long, warm days,
growers have developed ‘Long Standing’, a slow-to-bolt
cultivar. Harvests of fresh leaves are extended about 14 days. Whatever
kind you grow, cut leaves frequently and stagger sowings to provide
continued harvests. Like dill, cilantro should be planted away from
fennel, which can adversely affect its flavor. Its musty odor tends
to repel nibbling insects.
Harvesting and Use
Coriander is grown for both its seeds and leaves. Harvest leaves
when the plants reach about 6 inches high and gather seedheads when
the small fruits are brown. The leaves work well in salads, soups,
chicken, meat and sauces, and of course salsas. Use one to two teaspoons
per serving. The dried seeds which have a warm, nutty, floral aroma
when ground spices up fish, curries, fowl, pork, soups, sauces,
breads and cookies.
