Cilantro is the Spanish word for Coriander leaves. It is also known as Chinese or Mexican parsley or dhania. Cilantro, is a pretty annual herb with feathery leaves and large white umbrella flower heads, in the family of Apiaceae (or Umbelliferae, commonly known as carrot or parsley family). All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking.
Sow coriander seeds outdoor, 1⁄2 in. deep, in full sun and well-drained soil with a pH of 6.2 to 6.8, after danger of frost. It doesn't like extreme heat. Cilantro hates being transplanted, sow the seeds directly where u want to grow cilantro. Healthy cilantro plants grow fairly big, about 50 cm or 2 feet tall. Harvest the outer leaves to let new leaves sprout from the center (harvest at least weekly to keep leaves coming).
To store fresh coriander::
- Pick out any wilted leaves, Snip off the bottom of the stems. Make sure that the leaves are completely dry. Place them in a glass of water and cover the top loosely with a plastic bag. Refrigerate it. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days.
- Place cilantro in dry paper towels, wrap them loosely, and put it into a Ziploc bag and refrigerate it.
