The flavor of fast-growing Bac Lieu Vietnamese Cilantro is mild and delicate with an extra citrus twist. The plants resemble regular cilantro but the foliage is topped with fine cut, frilly leaves. Enjoy at every growth stage, as Bac Lieu plants hold their delicious flavor even as they mature and begin to flower. Sprigs of leaves are traditionally harvested while young and tender and served on a platter so individual diners can add to taste for extra savor throughout the meal.
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Cool seasons
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Full sun
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1/4 inch
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1 – 2 inches
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10 days
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1 foot
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ANNUAL
Spring/summer/fall harvest
Can handle light frosts
EASIEST TO START OUTDOORS
Vietnamese Cilantro doesn’t transplant well; plant seeds directly in the garden. For continuous harvests, start in early spring and make successive sowings every few weeks until summer heat comes on strong. Sow again in cooler fall weather, especially in mild winter areas. Sow seeds in well-drained fertile soil 1 to 2 in. apart in rows 8 in. apart in full sun. Cover 1/4 inch deep and firm soil over seeds. Keep evenly moist as seedlings emerge. Thin seedlings 3 to 4 in. apart before plants get crowded.
GROWING NOTES
Vietnamese cilantro leafs out and flowers quickly as plants mature; lushest, leafy growth is in cooler temperatures of spring and fall. Plants thrive when well watered and thinned early so they have room to grow. If hot weather arrives early, plant in a spot with morning sun and afternoon shade. The lacy flowers of these plants attract beneficial insects and pollinating bees.
HARVEST AND USE
Vietnamese cilantro produces rosettes of leaves low on plants with more finely cut, serrated leaves towards the top. Harvest & use entire plant, including stems, leaves & even young flowers. Traditionally, Vietnamese cilantro is offered on a plate in the center of the table, so diners can help themselves. This delicious edible garnish & flavoring tastes similar to a delicate regular cilantro, but with an additional delicious hint of citrus spice.
