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Cilantro / Coriander
 Coriandrum
sativum is a fast-growing annual with two common names: the leaves
are the herb cilantro or Chinese parsley, and the seeds are the spice coriander.
The leaves resemble European parsley leaves in shape, but this plant has
a pungent or sweet-musky odor and taste that some people don't like. Descriptions
of the flavor of the leaves vary from citrusy with a biting tang, to soapy,
to that of crushed bed bugs. The scientific name is derived from the Greek
koris (bug or gnat) that supposedly refers to the similarity in odor. The
dried seeds are generally described as sweetly aromatic, nutty and spicy.
This member of the carrot or parsley family (Apiaceae) is native to
southern Europe and Asia, but has spread to many other parts of the world.
One of the oldest know herbs, it was grown in ancient Egyptian gardens
and its seeds have been found in Egyptian tombs. It has been cultivated
in for thousands of years in India and China. It was introduced into Mexico
and Peru by the Spanish conquistadors. The Chinese used the herb
in potions to provide immortality, while in other cultures it was considered
an aphrodisiac or appetite stimulant. The seeds were used medicinally,
for making teas as a digestive aid and its reputed sedative effect on some
people. The oil from the seeds was used to disguise the flavors of other
medicines, used in ointments for painful rheumatic joints and muscles,
and is reputed to have cholesterol lowering properties.
 Cilantro
is a cool season crop that tends to bolt (go to seed) in hot weather, but
will not survive a hard freeze. The young plants produce wide, flat leaves,
but when the plant begins to bolt, it produces lacy and fern-like leaves
along the flower stalk. The foliage grows 12-18" high, and the flower stems
reach 2-3 feet. The clusters of little white or pale pink flowers are borne
in umbels, and are very attractive to small beneficial insects such as
adult syrphid flies and parasitic wasps that consume the nectar.
There are only a few cultivars available, so you may not have many choices.
While some of these, such as 'Santo' and 'Caribe' may be less susceptible
to bolting, none hold well under high temperatures and long days.
Cultivation
 A
growing season of at least 100 days in necessary for a seed crop; the foliage
will be ready in 45-80 days. Cilantro grows best in well-drained soil in
full sun, but will tolerate very light shade. It can also be grown successfully
in containers.
Plant seeds in early spring (at the same time you would plant lettuce).
Make successive sowings at 2-3 week intervals (if growing the plants for
their leaves) for a longer harvest. Summer plantings are not recommended
because the plants generally just bolt before producing much. For a fall
leaf crop, seed in mid-August. Place the seeds 1/4-1/2 inch deep in rows
about a foot apart. Cilantro does not transplant well because of its long
taproot. Thin the well-established seedlings to 3-6" apart. For seed production,
thin to 12" apart.
Keep evenly moist throughout the growing season. Reduce irrigation when
the seeds are nearing maturity. Cilantro reseeds readily if the plants
are allowed to go to seed. Cilantro does not have any serious pest problems,
although some commercial growers have reported problems with a bacterial
leaf spot.
Harvest & Storage
Pick fresh leaves any time after the plants are about 6" tall but before
they bolt (the leaves may develop a disagreeable flavor at this stage).
Removing the older, outside leaves will encourage the plant to produce
new leaves, but the younger leaves have more intense flavor. Whole plants
can be cut off as a bunch at an inch above the ground, and then allow the
plant to regrow for a second cutting. Cilantro leaves are best used fresh,
but can be frozen or dried (although the dried leaves lose much of their
flavor). Cut leaves can be stored in the refrigerator for about a week.
Or place a "bouquet" of leaves in water to maintain freshness in the refrigerator.
 Harvest
the seeds when they turn a light brown and the entire plant is dried, usually
2-3 weeks after flowering. Cut the stems before much shattering has occurred,
and hang the plants in a a warm, airy place to dry. Because many of the
seeds will fall out, place the cut stems over a cloth to catch any that
fall, or put the stalks inside a paper bag. Make sure the fruit is thoroughly
dried, which develops the flavor of the seeds. To save seed for your next
crop, just store the whole pods in a cool, dry location. For culinary use,
rub the pods to release the seed from the seed coat. The dried seeds can
be stored for months in an airtight container in a cool, dark place.
Dig the roots of plants that have not gone to seed in the fall for use
in Thai and Vietnamese cooking.
Uses
 Fresh
or dried cilantro leaves are an essential ingredient in many Latin American,
Caribbean, and Asian (especially Thai and Vietnamese) dishes. Cilantro
is often added to Mexican salsas and meat dishes, and is used in some Chinese
soups. Arabic cooking uses both leaves and seeds, in pickles, curries,
and chutneys. When cooking with cilantro, add it at the very end to prevent
overcooking it.
Coriander seeds can be used whole or ground in cookies, baked goods,
soups, casseroles, or sausages. In northern European countries the seeds
are sometimes baked in bread; in England they are used to flavor liqueurs.
Coriander is an essential ingredient of the various curry powders and masala
mixtures of India. Try adding some ground coriander to potato salad or
fruit dishes.
– Susan Mahr, University of Wisconsin
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