Coriander/Cilantro is also called Chinese Parsley and is a member of the carrot and parley family. Coriander is a spice made from the seed of the Cilantro plant. Both the seeds and leaves of the Cilantro plants are edible, but they have very distinct flavors and uses. The Cilantro plant has flat, parsley-like leaves and white flower heads in summer. The leaves have a light and fresh flavor tinged with lemon. Cilantro leaves have a very pungent flavor so people generally love or hate the taste. It is commonly used in curries or in other Asian cuisines and is often combined with ginger. Coriander seed is often used to flavor sausages. The coriander seeds usually ripen in late summer and should be dried thoroughly before they are used. Try sprinkling the whole seeds over salads or roasting meats. The ground spice is ideal for creating spicy rubs and is often used in marinades.
Chef Jeff’s Tip: Dry the seeds by cutting the stems and hanging the plant cuttings upside down. Do not use hot air to dry the seeds since it will detract from the delicate flavor of the spice. Coriander seeds can be used whole or ground.
Plant 12″ apart