Common Name: Cilantro
|Scientific Name: Coriandrum sativum|
|Plant Type: Herb|
Soil type: loamy
Height: to 20’’
Cilantro is also known as Coriander. The leaves are called cilantro and the seeds are called coriander. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. Cilantro is a fast-growing, aromatic herb that grows in the cooler weather of spring and fall. They add a bit of flavor punch to the Pumene Heiloom garden and can be purchased at our Pumene Amazon.com site.
The fresh leaves are commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine and can be added to chutneys and salsas. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking.
- You can air dry the Marjoram. Try hanging it inside a paper bag to dry. First, tear or punch holes on the sides of a bag, bundle the herbs and place inside the bag with stems sticking out. Close the bag with string or rubber band. Place where air currents will circulate through the bag. When the leaves are crisp and crumble easily, they are ready to be stored in an airtight container.
- To freeze, just wash, drain and pat dry with paper towels. Wrap a few sprigs or leaves in freezer wrap and place in a freezer bag and seal. These herbs can be chopped and used in cooked dishes.
- To store coriander seeds, cut off the seed heads when the plant begins to turn brown and put them in a paper bag. Hang the bag until the plant dries and the seeds fall off. You can then store the seeds in sealed containers.