“Explore Exotic Cilantro in the Home Garden” by Jackie DiGiovanni
Cilantro is an easy-to-grow, versatile, annual herb that has two names, depending on where the plant is in its life cycle.
Cilantro leaves are a favorite in Asian and Mexican cuisines. Sprinkle chopped cilantro over salads for a fresh, citrusy taste, stir into pesto or add to soups and sauces just before serving.
The seeds are called coriander, a fragrant spice with a mild, nutty, lemon-orange taste. Whole seed is used in pickling. Crushed coriander is a favorite in baking, meat rubs and curries. Garden writer Louise Beebe Wilder called coriander one of the “four important seed plants.” She writes in The Fragrant Path, “The seed smells like a bakeshop when the trays of freshly baked good things have just been brought in.” [Read full article at sbsmags.com]