Herbs :: Cilantro

Cilantro (leaves of the Coriander plant - Coriandrum sativum)

Also known as Chinese parsley or Mexican parsley, cilantro is native to Eastern Mediterranean and Southern Europe. It has been cultivated for over 3000 years. The Spanish introduced cilantro to their colonies in the Americas where its use spread to Mexico and South America. Coriander is an annual herb with leaves that have a very different taste than the seeds.

For most people cilantro has a taste similar to parsley, but with a hint of citrus. Fresh leaves are used in Vietnamese foods, Mexican salsas and guacamole. Minced leaves are used as a garnish or spice. Cilantro combines nicely with beets, sausage, clams, oysters, onions, potatoes and pasta salads as well as many curries. Cooking destroys the delicate taste of the cilantro leaves, so use them freshly chopped. Cilantro roots are commonly used in the preparation of Thai cuisine.

Care and Harvesting Instructions for your Kitchen Pick Potted Cilantro

Herbs do not like cold temperatures! Please do not put them in your fridge or in any area where they would encounter temperatures below 54F (12C). The ideal location for your Kitchen Pick herb is, as the name suggests, in your kitchen. You can place it in a bright windowsill in a small dish or on a small plate so you can water your Kitchen Pick herb as it grows. Remember, your herb is a living plant that will continue to grow and provide quality flavour as you use portions of it in your food preparation. Do not allow your herb to dry out to the point of wilting as this will cause leaf tip burn and shorten it's life-span. You can use a light soluble fertilizer with every watering to keep it growing and providing you with fresh picked herbs.

The best way to harvest portions from your Kitchen Pick herb is to snap or tear small pieces off the plant with your fingers. Your can use scissors to cut sections, but this is actually more harmful to the plant.

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