Cilantro is also known as coriander or Chinese parsley (cilantro is the Spanish word for coriander). In the U.S. ‘cilantro’ refers to the leaves and plant; coriander refers to the seed used as a culinary herb.
Though it doesn’t directly repel insect pests in the garden the way, say, basil does, cilantro attracts beneficial insects that can keep the destructive ones at bay. These beneficial insects tend to lay eggs on garden plants; the hatched larvae will feed on insect pests.
Cilantro is reported to be a good digestive aid. Of course, like all plant food, it contains fiber which aids digestion, but, supposedly, it also has properties that can prevent other gastrointestinal problems like bloating and heartburn.
Interesting Facts About Cilantro Plants
Cilantro Gardening Tips
Moderately-easy, depending on your climate (cool weather is better).
Full sun or partial shade in southern zones.
Cilantro seeds need plenty of water to germinate.
Well-drained, enriched soil 45°– 75° F. warmer is better.
Cilantro grows well in the cool temperatures of early spring.
Direct sow cilantro seeds in the outdoor garden after the threat of frost has passed.
Plant seeds ¼ inches deep, tamp down soil and gently sprinkle with water. Thin and space according to seed packet instructions.
You can start harvesting leaves 3-4 weeks after sowing the seeds.
Cilantro grows quickly in enriched soil and doesn’t need additional feeding.
Add mulch as the seedlings develop to retain moisture and discourage weeds.
Cilantro is susceptible to aphids and whiteflies, as well as wilt and mildew.
As noted above, cilantro bolts in hot weather. You can forestall this by planting it where it will get early morning or late afternoon soon and by pruning it frequently.
As noted above, cilantro is a helpful companion to a number of garden plants as it attracts beneficial insects that feed on insect pests. It shouldn’t be planted with fennel.
Yes! Cilantro, with its bushy foliage (assuming you prune it frequently), complements other container plants nicely.
In zones 8, 9, and 10, fall is the best time to plant cilantro. It will last until the weather heats up in spring.
To harvest cilantro, snip the leafy stems close to ground level. Harvest foliage continuously until it bolts in the hot weather.
- Savory, distinctive-tasting Cilantro has long been a key ingredient in Asian and Mexican cuisine; its popularity in a wide variety of dishes has soared in recent years.
- Some people seem to hate cilantro and claim it tastes like soap. They are not imagining it.
- Cilantro is not difficult to grow from seed but gardeners should be aware that while it likes sun, it doesn’t like hot weather which makes it bolt.
- The best way to ensure a steady supply of cilantro on hand is to plant new seeds successively.
- Cilantro is a good source of fiber and potassium.
- 9 cups peeled and chopped tomatoes (peel first, see below)
- 2 1/2 cups chopped green bell peppers
- 2 1/2 cups chopped white onion
- 4 medium jalapeños, chopped (substitute 2 of the jalapeños for 2 cayenne peppers for extra hot salsa)
- 8 large cloves garlic, chopped
- 6 teaspoons canning salt
- 1 cup white vinegar
- 1 (12 ounce) can tomato paste
- Remove tomato skins. Make an “X” in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into an ice bath. The skins should slip right off.
- Make the salsa. Place all of the ingredients in a large pot and simmer for 20-30 minutes, until thickened and cooked.
- Prepare cans to be sealed. Transfer the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Use a funnel for this. Wipe rims of jars and, then place lids on top.
- Process with a water bath. Bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches.