Cilantro: Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the parsley family, similar to anise. Before it is used, Cilantro should be crushed, either by hand or with a mortar and pestle. Cilantro is a perfect addition to Mexican dishes; add Cilantro to salsas and bean dips. Mix crushed Cilantro into sour cream and use it as a topping for chili, tacos, or enchiladas. Sprinkle Cilantro over stir fried vegetables for color and Asian flavor. Add Cilantro to sesame ginger dressing when making Chinese chicken salad.
Cilantro is native to Asia and the Mediterranean regions. It has parsley like leaves, and produces a profusion of small, white flowers the second year. Seed have a pleasant odor when ripe, and are sweet tasting. Cilantro grows up to three feet tall. Space seedlings or thin plants to 6" apart, in rows two feet apart. They will tolerate a little crowding, but prefer their space.
Cilantro grows well in full to partial sun and a well drained soil. They will do well in almost any soil, and is tolerant dry soil conditions. Water them during dry periods, once or twice per week. Add a general purpose fertilizer once or twice a season. Harvest flower heads after seeds have formed and the flower head has died. Extract seeds and dry them in a cool, dry location.
