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Cilantro (Coriandrum Sativum) This annual herb has an unmistakable strong, sharp scent and taste that has become the staple ingredient in salsa and other Mexican dishes. It is often used in combination with tomatillo, tomatoes, and chilies, creating unforgettable sauces.

A member of the carrot family, grows easily from seeds, and it produces a flat, parsley-like leaf, and round seeds. Both the seeds (Coriander) and the leaves (Cilantro) are aromatic and flavorful being used in numerous foods around the globe. Cilantro is a steady grower, giving lots of leaves to harvest for Cilantro.

It blossoms in summer with tiny white flower clusters. Bees, butterflies and birds are attracted to the flowers. Two - three weeks after flowering, the plant sets small round, ribbed, beige-colored seeds in late summer.

To harvest Cilantro, snip the leaves for fresh use when the plant is 6 inches tall or more. Snip off just the top 2 - 3 inches of the plant to ensure continuous growth. Continue to harvest the leaves until the plant flowers.
To harvest Coriander seeds, wait 2 - 3 weeks for seeds to dry. Before seed begins to fall, cut stems 8 inches long, bundle stems together with rubber bands, place a bag over the bundle, and hang up side down, allowing the dried seeds to fall into the bag.

Directly sow Cilantro seeds outdoors when frost season has passed. Cilantro seed is not fussy about soil, but it does need full sun and regular moisture. Sow small rows at 2 - 3 week intervals for an extended harvest all season long. Planting Depth: 1/4" inch Spacing: sow 1" inch apart. thin plants to 6-12" inches apart. 12" inches between rows.
Full Sun Germination: 5-10 days
Days to Maturity: 4-5 weeks
Plant height: 18-24" inches

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