All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Cilantro is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine.
The fresh leaves are an essential ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish right before serving. In some Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves also spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
Coriander roots have a deeper, more intense flavor than the leaves.The y are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes.
Cilantro
Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the Americas. Coriander is native to southwestern Asia and west to North Africa. It is a soft, hairless plant growing to 20 in. tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.The leaves have a very different taste from the seeds, with citrus-like overtones. Some people perceive an unpleasant "soapy" taste or a rank smell and avoid eating the leaves. Popular belief that this is genetically determined may arise from the known genetic variation in taste perception of the synthetic chemical phenylthiocarbamide; however, no specific link has yet been established between cilantro and a bitter taste perception gene.
Nutrition and Preparation
Notes and Observations
We're once again planting the Slow Bolt Cilantro variety from Seeds of Change. We've found that it does well in our full sun, cool night temps and tolerates our sometimes warm afternoons.
We'll do 3 plantings about 2 weeks apart in order to maintain production throughout the latter part of the summer and fall.
Cut stems/leaves regularly as the plants mature and they will quickly grow back.
We haven't noticed any pests that seem interested in Cilantro.
We'll do 3 plantings about 2 weeks apart in order to maintain production throughout the latter part of the summer and fall.
Cut stems/leaves regularly as the plants mature and they will quickly grow back.
We haven't noticed any pests that seem interested in Cilantro.