Coriandrum sativum (Cilantro)

Both known as Cilantro and Coriander, Coriandrum sativum is a warm-weather annual herb frequently grown in herb gardens for its lacy, aromatic foliage (Cilantro) and its aromatic seeds (Coriander).

What is Cilantro?

• Cilantro is a member of the celery, carrot, or parsley family, Apiaceae, which is one of the largest families of flowering plants with over 3,800 species.
• It is native to Southern Europe, Northern Africa, and Southwestern Asia, where it has been cultivated for thousands of years. It was grown by the ancient Egyptians and found in the tomb of Tutankhamun.
• Cilantro (Coriandrum sativum) is an annual herb prized for its strongly aromatic leaves. Its upper leaves are finely divided and feathery, while the lower leaves are broad-lobed and reminiscent of Italian parsley.
• Loose umbels of tiny white to pale lavender flowers bloom above the foliage in summer and give way to aromatic fruits.
• Clump-forming, this annual herb grows 18-24 inches tall (45-60 cm) and 12-18 inches wide (30-45 cm).
• Cilantro is a must in beds and borders, herb gardens, kitchen gardens, vegetable gardens, containers, or cottage gardens.
• All parts of the plant are edible.
• Cilantro is a popular ingredient in every cuisine around the world, including Indian, Latin American, Caribbean, French, Greek, Caribbean, and North African cuisine.
• This culinary herb is low care and relatively pest and disease-free.

Cilantro versus Coriander

• Cilantro and Coriander come from the same plant, Coriandrum sativum. In the US, the leaves are called Cilantro, while the dried seeds are called Coriander.
• In the UK and other European countries, both the dried seeds and leaves are known as Coriander.
• In India, the plant is referred to as Dhania.

Cilantro and Wildlife

• Cilantro is a larval host plant to swallow-tailed butterflies.
• It also attracts a wide variety of beneficial insects, including ladybugs, hoverflies, parasitoid wasps, and lacewings. These predatory insects will prey on your garden pests.
• It is an excellent companion plant in the home garden because it repels aphids like garlic, catnip, marigolds, dill, or chives.
• It also deters spider mites and potato beetles.

Cilantro Health Benefits

• While Cilantro adds flavor to a wide variety of dishes, it also provides health benefits.
• Fresh coriander leaves are 92% water, 4% carbohydrates, 2% protein, and less than 1% fat.
• The plant is full of vitamins, minerals, and nutrients.
• Cilantro leaves have much higher vitamin content than Coriander seeds, but Coriander seeds contain far more minerals.
• Vitamin K: 10 grams of fresh Cilantro provide 39% of your daily needs. Vitamin K can help reduce cardiovascular disease risk by minimizing blood clotting.
• Vitamin A: 10 grams of fresh Cilantro provide 13% of your daily needs. This vitamin is essential for your eyes, immune system, heart, and kidneys.
• Vitamin C: 10 grams of fresh Cilantro provide 4.5% of your daily needs. Vitamin C helps make collagen and boosts your immune system.
• The leaves also contain antioxidants to reduce inflammation while protecting the cells against free radical damage.
• Fiber: 10 grams of Coriander seeds provide 16.8% of your daily needs. Fiber helps lower harmful cholesterol levels and improves your heart health. Fiber also helps regulate the digestive tract and keep your digestive system healthy.
• Manganese: 10 grams of Coriander seeds provide 9.5% of your daily needs. Manganese plays a role in kidney health, blood pressure, bone and muscle maintenance, and cardiovascular health.
• Iron: 10 grams of Coriander seeds provide 9.1% of your daily needs. Iron is essential for growth and development and improves mental and physical performance.
• Magnesium: 10 grams of Coriander seeds offer 8.2% of your daily needs. Magnesium helps build strong bones and regulates blood pressure, blood sugar, and muscle and nerve functions.
• Some people are allergic to Cilantro leaves or Coriander seeds.

Taste and Smell

• Interestingly, people perceive the taste of Cilantro leaves differently. Some will find them refreshing with citrus notes, while others describe their taste and smell as pungent, soapy, or even rotten.
• This wide range of opinions regarding Cilantro and its aroma and flavor comes from a natural chemical known as an aldehyde. Some consumers perceive this chemical as having a soapy taste. Those who dislike the taste of Cilantro are sensitive to the aldehydes and may not be able to detect the aromatic chemicals that others find pleasant.

Cooking with Cilantro and Coriander

• Cilantro leaves can be used fresh as an edible garnish for soup, fish, and meat and for adding flavor.
• They are an ingredient in many cuisines, including Indian, North African, Mexican, Latin American, Middle Eastern, Caribbean, Greek, and Asian.
• As heat diminishes their flavor, Cilantro leaves are usually used raw or added to the dish immediately before serving.
• They can be chopped or minced, then added at the end of cooking to retain the herb’s fresh flavor.
• The leaves can be sprinkled over soups, curries, and stews, tossed into stir-fries, combined into omelets, or stirred into rice and noodle dishes.
• Cilantro can also be incorporated into sauces such as pesto, chopped into salsa, or used as a flavoring in marinades and salad dressings.
• The aromatic leaves are popularly used in Mexican cuisine as a topping over tacos, enchiladas, and bean dips. In Vietnamese cuisine, they are combined into fried egg rolls and tossed over pho.
• Indian cuisine uses Cilantro in samosas, vegetable side dishes, and chana masala (chickpea curry).

Growing Cilantro

• Cilantro loves cool and dry summers and dislikes high humidity and frequent rainfall.
• This herb thrives in fertile, medium moisture, well-drained soils in full sun to light shade. Light shade is best for leaf production – it avoids potential sun-scald and can prevent bolting in hot summer climates.
• Choose a planting site carefully: this plant has a taproot and dislikes transplanting.
• Prepare the soil in advance by adding organic matter or compost.
• Start seeds indoors in individual pots or sow directly in the garden after the last spring frost date. This aromatic herb can also be grown in containers.
• Cilantro tends to bolt in the summer heat. Flower stalks appear, and leaves stop growing and become bitter in flavor.
• Do not let your cilantro flower. The leaves won’t be flavorful, and the plant will go to seed and die within a few days. To prevent bolting, plant Cilantro in a cooler part of your garden with partial shade. You can also plant bolt-resistant Cilantro varieties.
• In hot summer climates, you can sow your Cilantro in late summer for a fall harvest of leaves. However, Coriander seeds will not mature before frost.
• In warmer climates, Cilantro can be planted in the fall for a spring harvest.
• Sow seeds about ½ inch deep (1 cm) and 2 inches apart (5 cm). Water thoroughly after planting. It will sprout in 7-10 days and reach maturity between 45-70 days after seeding.
• Sow seeds every couple of weeks if you want a steady supply of Cilantro leaves.
• Gradually thin seedlings 6-8 inches apart (15-20 cm) to provide good airflow and prevent diseases. If planted in rows, space them 12 inches apart (30 cm).
• Keep the soil evenly moist but not soggy. One inch (2.5 cm) of water per week is optimal for seedlings. Mature plants require less water but still perform best in moist soil. Do not over-water to prevent problems.
• Snip off flower stems before flowering to prolong the harvest of Cilantro leaves. Allow some plants to flower and seed if a crop of coriander seed is desired. Seeds should be ready for harvest in 90 days.
• If you let your Cilantro flower and do not harvest the seeds, it will come back every year.
• Feed once or twice during the growing season by applying a nitrogen-based fertilizer. Make sure you do not over-fertilize the plants.
• Mulch to retain moisture and control weeds.
• The plant is propagated by seed.

Harvesting and Storing

• Cilantro is ready to pick when the plant is about 6 in (15 cm) tall -usually between 45-70 days after sowing.
• Harvest Cilantro as often as possible: once you pick the leaves, the plant will immediately produce new ones.
• If you want to harvest individual leaves, select them from the top of the plant – This will keep the plant looking lush.
• Cut with a knife just above the soil if you prefer harvesting the whole plant.
• To pick leaves as long as possible and prevent bolting, harvest Cilantro leaves by cutting the main stem about 1 to 2 inches (2-5 cm) from the soil.
• Fresh Cilantro will keep 5-7 days when stored upright in a glass of water. It can be loosely covered with a plastic bag and stored in the refrigerator. However, the leaves have a delicate nature and are recommended for immediate use to enjoy the best texture and flavor.

Pests and Diseases

Cilantro is not affected by serious pest or disease issues.

• Pests: Keep an eye out for aphids, grasshoppers, leafhoppers, cabbage loopers, slugs and snails
• Diseases: powdery mildew

Companion Planting

Cilantro is an excellent companion plant in the garden. It attracts beneficial insects in the garden that will feast on garden pests affecting your flowers and vegetables.

• Anise: Cilantro helps anise germinate.
• Asparagus
• Basil
• Carrot
• Dahlia
• Eggplant
• Fruit trees such as Apple, Nectarine, and Plum
• Lettuce
• Mint
• Potatoes: Planting Cilantro near your potato plants leads to a reduction in potato beetles.
• Spinach
• Strawberries
• Tansy
• Tomatoes
• Yarrows

To avoid cross-pollination, do not plant Cilantro near fennel. That would hinder seed formation.