Cilantro (Coriander)

Coriandrum sativum

Cilantro (known as Coriander in most of the rest of the world) is the fresh leaves of the plant that produces Coriander seeds, which is also a popular herb in and of itself in dried and dried/ground formed. While it originates (and is native to) a wide area stretching from northern Africa to Asia and is featured prominently in dishes from those areas, I’m growing Cilantro because it’s used prominently in most tex/mex dishes, especially salsas and pico de gallo.

Cilantro leaves lose their flavor very quickly when cooked, frozen, or dried, so having a fresh supply is essential. While it’s shockingly cheap at the grocery store, it’s also an excellent garden herb because it’ll grow profusely just about anywhere (including my shady, poorly drained east-facing bed) and is best used immediately after being cut.

My Notes

  • Batch 1: Planted 10Feb09 and got leggy along with everything else I planted early. Transplanted one of the two pods that grew out of three in the side garden.
  • Batch 2: Planted seed outdoors in the sideyard on 3March09.