Cilantro is easily grown in our area in the cool winter months.
Jacqueline Soule posting today on a great herb to start growing now.
Most folks think of cilantro as the quintessential Mexican herb, but it isn’t from Mexico. Cilantro is also called Chinese parsley, but it’s not from China either. The seeds of cilantro go by the name coriander, and are a popular flavor in French sauces, and now we are getting closer. Originally from southern Europe, cilantro (Coriandrum sativum) has been carried around the globe by its fans, and has made itself popular in many regional cuisines.
Say “cilantro” here in the Southwest, and most folks think of salsa. And while cilantro can get along with the heat of chilies in salsa, it quickly dies with the heat of a summer day. Therefore you will want to grow this herb in the cool winter months.
Hate the taste of cilantro? You are not alone. Scientists agree that there appears to be a genetic component to cilantro taste preference. Those that enjoy the herb find it pungent and tangy, those that don’t like it often say it tastes soapy. It’s your genes, and both experiences are equally valid.
Cilantro has been used for millennia as a culinary and medicinal herb. An infusion of coriander seed is said to soothe upset stomach, aid indigestion, as a carminative against flatulence, and was reputed to be an aphrodisiac. It was prized in Father Kino’s time as an ingredient in herbal vinegar used to preserve meat.
Planting and Care.
Cilantro is a cool season crop, and is best planted in our area in September. It should grow through the winter and into April before starting to flower, also called bolting. Leaves are more flavorful before bolting. Once bolting begins, reconcile yourself to the fact that you will soon have ample coriander seed, plus seed to plant next year. Harvest the seed if you want it, because otherwise the lesser goldfinch and doves will clean it all up.
Coriander “seed” are technically a single seeded fruit with a dry papery husk. (Only a botanist would care!) The papery husk can be removed or left when using this herb.
Like many members of the parsley family, cilantro is a tad fussy about growing conditions. Virtually every member of this family grows best in a well-drained, sandy, slightly acidic soil, rich in organic matter. The good news is that this makes them easy to grow in containers. Use a container a foot or more deep. Potting soil with some added sand makes a good growing media.
Cilantro is best grown from seed, because like many members of the parsley family, it does not transplant well. Seeds require darkness to germinate, thus the recommended depth is 1/2 inch deep. Cilantro can also be bought as a seedling from a nursery but be careful not to damage the roots when transplanting it.
Cilantro does best with six or more hours of winter sun. Mature plants can take frost to around 20oF, so cover if a harder frost is expected.
Keep the soil relatively moist during establishment. You can let cilantro dry a little more between watering once the plants get larger. Some people believe this makes their flavors stronger.
Cilantro roots look like tiny carrots, and are eaten in some cultures.
Cilantro gets very lush and full with some fertilizer. However, if you amended your soil at the start you don’t need to add fertilizer. Plus, avoid fertilizing anything when frosts are a possibility. Come late February you could apply a half-strength general purpose fertilizer.
Cilantro is considered a good companion plant to anise and potatoes.
Cilantro could be justified as a garden plant if only for the job it does in attracting pollinators to the garden. Bees enjoy the nectar-rich flowers and the resulting coriander honey is prized for its flavor.
Coriander flowers are wonderful to attract pollinators to the garden.
The seed provides the culinary herb coriander, and I harvest a great deal of it, but I also like to leave some stalks with seed behind so that flocks of lesser goldfinch will grace my garden with their bright bodies and cheerful chatter.
Harvest and Use.
Cilantro leaves tastes great when fresh but lose much flavor when dried. Freezing the leaves retains more flavor. Select healthy leaves, rinse, pat dry but leave some moisture. Chop into roughly quarter inch squares and freeze in a labeled plastic bag or other container. Use directly from the freezer.
Cilantro chopped and sprinkled over freshly cooked tilapia.
The seeds, used as coriander, should be harvested after they begin to turn brown and when outer coat cracks, but before they drop off the plant and scatter. Cut the stem below the seed heads and place the whole thing into a paper sack to dry. To clean the seed, rub them gently to remove the outer shell. Many people skip this step.
Note: You can read more about growing cilantro in my latest book “Southwest Fruit & Vegetable Gardening” (2014, Cool Springs Press, $23). I hope you will consider purchasing a copy locally at Antigone Books, Arizona Experience Store, or Rillito Nursery. Or buy from me in person (autographed copy!) after one of my next free talks for the Pima County Libraries. More at http://www.library.pima.gov/
Photos copyright free and courtesy of Wikimedia. Article © 2014, Jacqueline Soule. All rights reserved. I have received many requests to reprint my work. My policy is that you are free to use a very short excerpt which must give proper credit to the author, and must include a link back to the original post on our site. Please use the contact me if you have any questions.