Cilantro

The fresh leaves of this herb, commonly known as cilantro, are used in a variety of Asian and Latin cuisines, but its seeds are also collected and used as a spice called coriander. Successive sowings of this annual herb, which bears umbels of white flowers before it sets seed, will ensure a steady supply of its edible leaves throughout the season.

• 50-55 days to first leaf harvest, 90-120 days for seed
• Organic
• Annual plants grow to 1-2 feet tall

This variety works for:

• Fresh eating
• Dried seeds

Cilantro leaves are sometimes referred to as fresh coriander or coriander leaves. They are a key ingredient in Idian, Chines, Thai, and Mexican cuisine. Heat changes the flavor of the leaves, so add them at the end of the heating process or use them raw.

The seeds, or dried fruits, of the plant are known as coriander and have a warm, citrusy flavor that is heightened with roasting. They are a key ingredient in Indian curry powders and garam masala. Coriander is also used in brewing beers.

Instructions - Sow seeds outdoors after last frost. May also be grown as a fall crop. Prefers rich well- drained soil. Cilantro has a tendency to self-seed.

• Direct Seed: 1/2" Deep
• Germination: 10 Days
• Thin: 8-10" Apart
• Light: Sun/Partial Shade