Sun
Sun or part shade. Prefer some shade in southern climes.
Water
Regular water, do not let dry out.
Soil
Ph of 6.0-7.0
Amended with organic matter & well-drained
Fertilizer
A handful of organic fertilizer at planting time.
If looking yellow, try foliar feed of sea kelp or compost tea.
Hardiness
Cool season annual
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Planting & Care
Coriander is a cool season annual herb. A fast growing but short lived plant. Plant in succession to keep a steady supply of green leaves, cilantro.
Plant after all danger of frost in spring or in summer 90 days before first frost. In climes along the gulf coast, without frost, it grows well in the winter months, so plant in fall.
Depending on type, they will grow 12-21 inches for the foliage, seed heads extending up to 36 inches tall.
Propagate easily by direct sown seed. Dig in a handful of organic fertilizer or compost to the garden spot, then sprinkle seed sparsely over the area. Rake in & Cover with a lite layer of compost or peat moss/compost mix , rake in & water gently.
Keep moist till germination, 1-2 weeks. When seedlings are 3-4 inches tall, thin to stand 4-6 inches apart. Roots are delicate, pinch off rather than pulling so as not to upset the others.
Coriander does not transplant well due to it’s sensitive roots. If buying starts from the nursery, try to get those planted in peat pots that can be directly planted in the ground without disturbing the roots. Or sow them yourself in peat pots 6-8 weeks before last frost date to get a jump start on the season.
The foliage will grow fast for a month & then shoot up flower stalks which then produce the seeds so desired. At which time the flowers are blooming the foliage will fade & no longer be useful. Hence, succession sowing is desired for long supply of cilantro.
Keep plants watered and care should be minimal thru the season. If flower stalks are not yet apparent & leaves are yellowing, water with diluted compost or kelp tea solution. Otherwise, leaves will yellow & fade away after flower stalks form as plant is finishing up to seed.
Enemies, Pests & Diseases
Pests
- Tiny oval insects that attact mostly new growth tips of the plant or seed stalks
- At first site, you may simply hose with a squirt of water
- clip affected stems & leaves & discard in the trash, not compost pile
- spray with an insecticidal soap or simply homemade soap spray made with baby shampoo or dish soap
Diseases
- The sudden wilting of a plant or part of a plant caused by a pathogen in the soil
- Prevention is the control by watering seedlings with uncontaminated source of water
- Water soil in the garden with a diluted solution of hydrogen peroxide (not the household 3% type as it has additives), use 35% solution thru garden sources
- Small yellow to white spots or patches on upperside of leaves and grayish fuss on underside of leaves
- Prevention is best solution as once started you can control; but not rid the plant of it
- Water in the morning, avoiding getting leaves wet
- Keep all leaf debris picked up and provide plenty of space between plants for good air circulation
- May control with a copper fungicide spray or milk/water solution or baking soda solution (may raise soil pH)
Harvest & Storage
Cilantro leaves can be harvested at any time during early growth of the plant by simply clipping off at ground level with a pair of scissors. Cilantro leaves are only used fresh, they will last a week in the frig. Or place stems in glass of water in frig for even longer storage.
To freeze leaves, roll them up in plastic wrap first to preserve them for a couple of months. Or chop leaves up, mix with a little water and freeze in ice cube trays.
Roots can also be harvested in fall and used as you would the fresh leaf.
Coriander are the seeds of the plant. After the flush of cilantro leaves, the plant will shoot up taller stems with clusters of small white flowers. Following the flowers come round seeds about 1/16-1/8 inch. Wait until the seeds turn brown to harvest. Cut the stems with the seeds and place in a tray or cookie sheet for a few days. Squish seed heads with your hand to release the seeds from the stems, collecting in the tray while doing so.
To separate bits of chaff from the seeds, use a pastry scraper or firm greeting card to push all the material to one side of the tray or a cookie sheet. Tilt up the tray on one side. Using the scraper, slide under the seeds and lift up and release to let the seeds roll down to the other side of the tray while the lighter shaft will remain behind.
Store the seeds in a glass jar out of sunlight. Crush just before use as they lose their flavor quickly when crushed.
In the Kitchen
Cilantro leaves have a very pungent, unique flavor, some say similar to anise. Leaves are used fresh and chopped in cuisines of Mexico, Middle East, Spain, Portugal & Asian. Usually they are not cooked in dishes but added fresh at the end just before serving or added to fresh salsas & guacamole. People either hate cilantro or love it. Check before you serve it to guests.
The roots have a similar but stronger flavor than the leaves widely used in Thai curries & Southeast Asian dishes.
In Northern Europe, the Coriander seeds are favored more than the leaves, used to flavor gin or as a pickling spice.
Both leaves and seeds are used in Indian cuisine, both being in curries.
Crush the seeds before use. They give off a very flowery, citrus scent. Use in soups & stews. Use the crushed seeds in chicken soup, fabulous!
Also, crush coriander seed and coat oiled salmon or chicken and grill.
Nutritional Facts
Although generally used in small amounts, coriander/cilantro is a good source of Thiamin and Zinc, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
Resources
Banyan Botanicals – bulk organic seed
Burpee – ‘Calypso’, ‘Confetti’ & species varieties
The Cooks Garden – ‘Calypso’ variety seeds & plants
Seeds of Change – ‘Slow-Bolt’ organic seed