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Growing Cilantro

The first time I encountered cilantro was an unbelievable experience. It was at a little taqueria in Boston, one of those spots where they have all kinds of fresh ingredients and they create the whole thing in front of you. I asked to taste it before they added it to my burrito. I loved it. Next I made my first cilantro pesto and I was hooked.

The cilantro herb frequently reaches heights of up to three feet and has become very popular recently in Tex-Mex cooking. If you only go by one look, you may think that parsley and cilantro are the same, however; once you try the sweet muskiness of cilantro you will know there’s no comparison. It may surprise you to know that cilantro (the foliage which has awesome pink blossoms) and coriander (the herb that comes from the seeds) are from the same plant.

You can begin your cilantro herb from seeds or buy it from your local nursery, greenhouse or home improvement store. Because it is an annual, you will be starting fresh with new herbs each year. I start mine in pots inside on my kitchen windowsill when there is still frost on the ground, and it usually takes about 7 to 10 days for the seeds to grow.

Cilantro herbs thrive on moist, rich soil, so it is better to grow them in a raised bed after the weather gets sunny. If you live in a hot climate, be sure to provide some shade for your cilantro. Keep in mind that if your cilantro gets too much sun or too much heat it can turn bitter.

It will take about nine weeks for your cilantro herb to go from seed to its brilliant white, pale pink or lavender blossoms. If you want to skip raising in containers, just wait until it gets warmer and plant the seeds outdoors. After you plant your seeds the clear skies and warm weather along with a little rain will turn your seeds into sprouts in less than 2 weeks.

You’ll get the strongest taste from your cilantro in the summer. You can cut off a few leaves and either add them whole or chop them and toss in your favorite Mexican dish.

Don’t forget to dry some cilantro for your fall, winter and spring meals. Try to cut off the foliage just before the plant blossoms so that the leaves will have a heavy concentration of oils. Use a drying rack for great outcomes. Remember that you’ll need more of the dried cilantro than you will the fresh because the flavor won’t be as strong.

You can harvest the coriander seed by drying them first—hanging them upside down in a paper bag works the best. Roll the seeds between your hands to discharge the seed from the pod. Then you’ll want to freeze the seeds for a minimum of 2 days and then keep them in a cool, dark spot.

Because it is coriander is a curry spice, so the seeds can be crushed into a powder and used in baked dinners, soups, stews and casseroles.

Good luck with your herb gardening. Be sure to let me know how your herb garden grows.

Here is more information on Herb Garden Plants. Here is a website with a free mini-course dedicated to Herb Gardens.