1.99 Cilantro/Coriander

Herb

 

Coriandrum sativum

Annual. The foliage (cilantro) and the seeds (coriander) of this herb are widely used throughout the world. Fresh cilantro has an intense, tangy flavor that balances well with other strong-flavored ingredients. Also called 'Chinese Parsley', it is an essential ingredient in many dishes, including Chinese, Indian, Southeast Asian, and Latin American recipes. It has a thousand uses from as simple as a sprig in chicken soup (tasty!) to chopped in Mexican food. Dried crushed coriander seeds add a spicy, nutty, citrusy flavor to pickling spice, curry and chili powders, salads, eggs, pastries and breads. Santo is a slow-bolting variety. It won't flower and go to seed as quickly as other varieties when hot weather approaches. It is a good container variety. You can also grow it indoors in a sunny window in the winter for fresh leaves. This packet plants thirteen 10 foot rows. When to plant outside: Spring, after the average last day of frost. Successive plantings every 3 weeks until 4 weeks before first fall frost. When to start inside: Not recommended. It does not transplant very well.