Cilantro Coriander is also known as Chinese Parsley. Popular for its spicy flavor, it is a mainstay of many Chinese and Latin American dishes. Use as a flavoring in curries, chili sauces, breads, sauces and pickles. This variety is quick to flower.
Flavor: Cilantro has a fresh, citrusy taste while the coriander seeds have a light and sweet taste
Preparation Ideas: Chopped cilantro can be added to sour cream and used to top chili, soups, and stews.
Instructions: Sow directly in full sun after all danger of frost is past. Difficult to transplant.
Suggestions: Harvest seeds in late summer by cutting seed heads when ripe. Spread seed heads on trays to dry in sun. Thresh by hand and store in jars. The seed odor dissipates in storage.- Leaves used as a garnish in salad/soup- Seed used in condiments for bread, cookies, and cake