This long-leafed coriander is worth growing in all climates states, Penny Woodward. Cilantro (Eryngium foetidum) is also called long-leafed coriander. This herb comes originally from Central and South America where it has actually been used for centuries to include flavor to soups and stews.
Low-growing to about 40cm, cilantro produces a rosette of stiff, dark green, elongated, toothed leaves. Strong stalks with toothed leaves grow from the center of this, and these are topped by cone-shaped, pale green, tiny, pineapple-shaped flower heads.
The entire plant is strongly pungent with a scrumptious and distinct fragrance and tastes comparable to coriander (Coriandrum sativum). Cilantro is a short-lived seasonal that’s grown as a yearly in temperate areas but prospers and is seasonal in more tropical climates.
Grow from seed sown in punnets in winter or early spring or all year in sub-tropical and tropical areas. Plant seedlings out as soon as they are big enough to deal with quickly.
Area plants about 30cm apart in all directions. Cilantro grows in the majority of soils as long as they are well drained and likes a position in semi-shade or with morning sun, as very hot afternoon sun causes it to wilt. It also grows magnificently in pots, and this has the included advantage in colder areas of being able to move the pot under cover or inside in fall to lengthen the growing season.
Remove the flower heads to encourage leaf development, and feed as soon as a month approximately with seaweed fertilizer or fish emulsion. Snails and slugs enjoy cilantro, so be vigilant in removing them or safeguard with a circle of ash, sawdust or a copper band around the pot.
Eat leaves fresh and cooked in a series of meals, specifically those where the taste of another active ingredient needs to be camouflaged. Cilantro is frequently used as an alternative for coriander, but unlike coriander, it keeps its flavor when dried.
Finely sliced leaves make an exceptional garnish on all sorts of meals, but in specific with fish. Stir sliced cilantro into soups such as Vietnamese beef and noodle, or hot and sour fish soups, or add a whole leaf and eliminate before serving. Include cilantro to steamed rice and toss into combined veggies, curries, and curry pastes. Carefully chop cilantro leaves and contribute to dips such as hummus.