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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