LATIN NAME: Coriandrum sativum
BRIEF DESCRIPTION: Both the pungent, citrus-and-sage-scented leaves (called Cilantro or Chinese Parsley) and the sweet, citrus seed (called Coriander) of this aromatic herb have many culinary uses. Southwestern and Asian cuisines make wide use of both coriander and cilantro. The youngest leaves resemble flat-leaf parsley; as plants mature, new leaves on the flowering stalk are more finely divided. Plants grow 2 to 3 feet high and 1 foot wide. The small, flat, white to pale mauve flower heads appear in midsummer, followed by clusters of small, green, globelike seeds, which brown as they ripen. The flowers attract bees.
GERM. DATE: Late May
GERM. TIME: 7-10 days
TRANSPLANT DATE: Early June
TYPE OF PLANT: Annual, Herb
BLOOM CYCLE:
pH LEVEL:
SEED DEPTH: ¼ inch
HEIGHT OF PLANT: 20-28 inches
WIDTH OF PLANT: up to 1 foot
PLANT SPACING: 6 inches
ROW SPACING:
DAYS TO HARVEST:
ZONE REQUIREMENTS: A cool-season annual in zones 2 to 11
FERTILIZER REQUIREMENTS:
LIGHT REQUIREMENTS: Full sun to partial shade in hot areas
WATER REQUIREMENTS: Moist
SOIL REQUIREMENTS: Average, well-drained soil
DISEASE PROBLEMS:
PEST/INSECT PROBLEMS: Usually pest-free
SOLUTIONS:
HOW TO GROW: Sow seeds directly in garden in fall or very early spring for spring germination; dislikes transplanting. Thin to 4 to 8 inches apart. Needs plenty of room; close groupings cause stunting. Weed and mulch well early in season. Stake flowers to prevent toppling. If growing for leaves only, snip out flower stems as they form.
HARVEST NOTES: Harvest entire young plant, using roots, stems, and leaves, or pluck individual young leaves as needed. Harvest seeds when leaves are brown, but seeds not yet scattered. Cut whole plant and hang to dry, gathering seeds as they fall. Undried seeds taste bitter.
SPECIAL CARE/NOTES: Bolts quickly in heat, producing few leaves; plant early.
STORE BY:
PRESERVE BY: Drying
USES FOR PLANT: The leaves and seeds can be eaten fresh or used in cooking.
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