The Urban Permaculture Farm Magazine

Cilantro, the leaves and stems of Coriandrum sativum, and Coriander, the seeds of the same plant, is native to Southwestern Asia and North Africa. Reaching 12 to 24 inches tall, this plant has long been used for a variety of medicinal and culinary purposes. The leaves, stems, seeds and roots are edible and each have their own uses. Used as an appetite stimulant, aiding in the secretion of gastric juices, and a topical remedy for rheumatism and join pain, Cilantro has seen its share of medicine cabinets.

Cilantro has been cultivated all over the world for thousands of years in countries such as Egypt, India and China. It was introduced to Mexico and Peru by the Spanish and is now a major part of the cuisine in those areas. It has been mentioned in Sanskrit texts and also the Bible. It is further mentioned in a The Tales of Arabian Nights as an aphrodisiac.

Cilantro isn't grown as widely in the home garden .as other culinary herbs. Perhaps this is because some think that it is too difficult to grow, but that is not necessarily the case. Coriander is the seed for the plant and it is made up of two seeds. The husk is very hard and it needs to be prepared before the seed can be planted to increase the chance of germination. Soak the seeds in water for 24 to 48 hours and then allow them to dry. After this, they can be planted indoors or sown outdoors. Cover with about ¼' of soil and allow to grow to about two inches high. Thin to 4 inches apart. This may seem a little crowded, but you want them to grow close together so that the roots are shaded sufficiently. This will help keep the plant from bolting in hot weather.

This plant doesn't like hot weather, when the soil reaches 75F it will bolt. This is a cool and sunny kind of plant so you want to let it get morning and afternoon sun, but you want it shielded for the hottest part of the day. Growing it in containers is probably best as it can be moved around as needed. I grow it in my kitchen window in a strawberry pot overflowing with herbs with no problems what so ever. This is an annual so make sure to save those seeds! Wait for the seeds to brown before harvesting and then store in an air tight container.

Although Cilantro and Coriander come from the same plant, they have two very different flavors and cannot be substituted for each other. Cilantro leaves look a lot like parsley and in fact, is akin to parsley, both being part of the carrot family. It has a very pungent odor and has a nice mix of parsley and citrus flavors to add into Mexican, Caribbean and Asian cuisine. Choose unwilted leaves when gathering this herb to use in cooking. It stores well in a plastic bag for about a week in the refrigerator. Wash and pat dry before cooking with the fresh herb as the leaves tend to attract sand. Bruise the leaves with a mortar and pestle before adding into the dish to help the aroma and flavors come out.

Cilantro can be added to salsas and bean dips. It can be crushed into sour cream to give an added kick to tacos, burritos and chili. Sprinkle into Asian dishes to add a beautiful emerald green color and a wonderful flavor. It can also be added to dressings for salads. Add in slaw for an unusual kick.

The herb matches chicken, shellfish, lamb, pork and fish. It pairs well with avocado and tomatoes. Add it into sauces such as guacamole, tomato sauce and marinara. Pair with mayonnaise to give sandwiches a gourmet touch. Use it to spice up simple dishes like plain rice and yogurt.

Try this recipe from allrecipes.com for a vegetable dip, tortillas, toasted flat bread or even for cold shrimp.

Cilantro Lime Yogurt Dip

• 1 cup plain low-fat yogurt
• 2 tablespoons chopped cilantro
• 1 tablespoon sliced green onion tops
• 1 tablespoon fresh lime juice
• 3/4 teaspoon lime zest
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• Stir together ingredients and chill for at least an hour before use
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