Growing Organic Coriander/Cilantro is as simple as throwing out some seeds into the garden bed. They easily sprout direct sown & reseed freely in warm climates if the soil isn’t tilled too deep. Direct sowing is the preferred method to plant as the delicate roots do not like transplanting. An annual cool season herb, it will quickly go to seed in hot weather. Sow succession plantings every 2 weeks to get a steady supply of leaves.
It’s actually 2 herbs in one. First you have the green, delicate leaves that look like parsley, cilantro, then come the seeds, called coriander. What’s truly amazing is that each has it’s very unique and different flavor!
In the Landscape
At 2½ ft tall, Coriander has a pretty, bright green, lacy appearance, great among perennials in the spring garden as they fill out the space while the rest fills in. Just in time for the flower umbels form & attract beneficial insects like bees, to the garden. At which time the foliage starts to yellow & fade, the grown perennials should hide it.
In the Kitchen
Cilantro is the familiar herb used in Central & South American & Asian cuisine. Also referred to as “Chinese parsley” .Usually used fresh, it’s a standard addition to salsa & guacamole. The roots are also edible & taste like the leaves. People either love cilantro or hate it.
Coriander seed can be crushed and used in soups, stews, beans, veggies, and on fish. Used in Indian & Mediterranean cuisine, it’s been finding it’s way into American dishes as well, I use it chicken soup. Coriander has a totally different flavor than the leaves, mellow & flowery. Everyone likes coriander, even if they don’t know they are eating it.