Tips For Growing Cilantro

What Is Cilantro And How Do You Care For It

Cilantro has a complicated relationship with the human palate .Some say it tastes like soap, while others think it adds a citrus freshness to foods. Either way, the cilantro plant is easy to grow from seed and thrives in the warm months of summer. The annual herb features prominently in many cuisines such as Latin, Middle Eastern, and Caribbean.

QUICK FACTS:

• Botanical name- Coriandrum sativum
• Height-18 inches
• Spread- 18 inches
• Sun exposure- Full
• Soil requirements- Well draining pH of 6.5
• Hardiness zones- USDA 4-10
• When to plant- Spring

What Is Cilantro?

Cilantro leaves resemble European flat leaf parsley for which it’s often mistaken. The leaves are the part of the cilantro plant used in culinary applications. It can grow up to 18 inches (46 cm) tall with flower stems twice as high and a spread similar to the height.

Cilantro is known to bolt, producing flowers when temperatures get too hot. The tiny white blooms become hard, roundish seeds that are known as coriander. The seeds can be toasted and/or ground and are also considered a valuable spice.

After blooming, cilantro’s leaves become bitter and are not as useful in cooking. Cilantro is one of the oldest known herbs, with seed found in Egyptian pyramids. It is best used fresh since the dried herb loses much of its scent and flavor.

How is Cilantro Used?

Annual herbs are an important part of seasonal cooking. They may be dried but their most intense flavor comes when they’re fresh. Coriandrum sativum, or cilantro, has a strong flavor and scent which it imparts to many types of foods, but especially spicy recipes.

Cilantro’s leafy greens are referred to as Chinese parsley, while the seed is coriander. The scientific name comes from the Greek ‘koris’, meaning bu or gnat. This may be referencing the strangely appealing odor the plant emits.

How to Grow Cilantro

Cilantro is usually grown from hard, round, little seeds. These germinate within a couple of weeks and the plant grows rapidly. Plant the seed ½ inch (1.27 cm) deep in prepared soil. Cilantro is a cool season crop which will bolt when temperatures get hot. This is fine if you wish to harvest the coriander seed.

Wondering how to grow cilantro from stems? The cuttings from a cilantro plant will root in water much like basil cuttings. Pull the lowest leaves off the stem and insert the cut end into water. Change the water every few days. When the cutting has roots, plant in a container with potting soil.

Soil

Coriander is hardy to USDA zones 4-10, but the plant is annual in any region. The soil should be organic, rich, well draining, and in a sunny location with a bit of protection from noonday sun. Prior to planting incorporate up to 4 inches (10.16 cm) of compost or other organic amendment into the top 6 inches (15.24 cm). of the soil. Most common garden soil is suitable for growing cilantro provided it has a pH of around 6.5. The plant should be started early in spring, as soon as soil is workable, in order to mature and produce leaves before it bolts in summer.

Water

All plants need water and cilantro is no exception. The plants need consistent, even moisture during the growing season. Mature plants in full sun tend to dry out more quickly and need water weekly. Water deeply and allow the soil to dry a bit before watering again. Cilantro grows well in containers but has a deep taproot, so the container should be sufficiently deep to accommodate this. Container bound plants tend to dry out more quickly than those in the ground and will need more frequent moisture.

Fertilizer

Cilantro doesn’t really need fertilizing as long as the soil has sufficient organic matter. In container situations, use a water soluble, diluted plant food at every other watering. A food with a high nitrogen ratio is preferable,such as 12-4-8. A time release formula is also an excellent option.

Sun

Cilantro needs full sun for best growth. Plants in lower light will get leggy and fail to produce enough tasty leaves. If the goal is to produce coriander, plants must be in full sun to set blooms and seed. Cilantro can be grown indoors in containers in a southern or western facing window.

Problems

Bolting is the biggest problem with cilantro because it affects the flavor of the leaves. Young plants are susceptible to damping off and the frequent visits of sap sucking leafhoppers could cause the plant to develop Aster’s yellow disease. In this case, the flowers and leaves yellow and the plant becomes sterile. Cilantro is also susceptible to leaf spot.

Harvesting Cilantro

Because its flavor and scent diminish considerably after harvest, cilantro is best used fresh. The leaves may be harvested when the plant is 6 inches (15.24 cm) tall. Older plants produce woodier stems and less tasty leaves. For a consistent supply of the leaves, succession plant every few weeks until the heat of summer.

How to store cilantro? Wash and dry the leaves and store them in the refrigerator in a bag for up to a week. Or, set the stems in a glass of water to hold the leaves fresh. Leaves and stems may be chopped up and dried but the flavor is not as intense as the fresh plant matter.

Pruning Cilantro

Cilantro plants need no pruning. Stems and leaves can be cut or pinched off the plant as they are needed. Leggy plants may benefit by pinching back the tall stems. Consistent harvest promotes new plant growth and more tender leaves.

Bolting

Weather is the big driver of bolting in plants. Cilantro is in the carrot family, a group of plants which will also respond to high temperatures by forming flowers and becoming woody, and bitter. There are only a few cultivars of cilantro. Slow Bolting, Calypso, and Leisure are varieties that are excellent to diminish bolting.

How to Store Cilantro

Fresh cilantro leaves may be chopped into dressings or used to finish stir fries and soups. Cooked cilantro is not as impactful, so most cooks add the herb after cooking the dish. Cilantro does not store long, and is best used within a few days of harvesting. Leaves are most commonly used, but the stems may also be eaten. Leaves and stems pureed with citrus, vinegar, salt, pepper, and oil, with some aromatics added will last in the fridge for a couple of weeks. This makes an excellent salad dressing.