Growing Cilantro

GROW YOUR OWN CILANTRO (CORIANDER)

If there is one herb with fantastic flavor offering, it is cilantro or coriander.Cilantro has a strong distinctive taste and is commonly used in Mexican, South American and Asian cooking.An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" refer to cilantro.)Growing your own cilantro can be a bit tricky, but with attention and care you'll be harvesting this wonderful herb and using it in your own cuisine.

Sowing And Growing

• Because it bolts in hot weather, cilantro grows best in spring and summer. 
• Prepare the soil by digging in plenty of organic matter such as well rotted manure or garden compost. When finished, rake over the bed until the top couple of inches turn to a fine tilth.
• Sow each coriander seed ½ inch deep and two inches apart. Cover the seed back over with soil and water in. If you are planting in rows, space each row 1-1/2 ft apart. 
• The seed should germinate anytime from a few days up to 3 weeks depending on the weather.Once the germinated seedlings have reached a height of between 2-3 inches, the weaker plants can be thinned out to one plant for every 4 –5 inches. That way, each plant has enough room to grow to its full size. 
• If you are growing the coriander for its foliage than make sure that you remove any flowering spikes other wise the plants will direct all of their energy into producing flowers and seeds and little or no energy into producing leaves.
• Keep the soil evenly moist and provide shade from hot midday sun, cilantro is a trouble-free plant. Mulching around the plants will help keep the soil cool.
•  Cilantro rarely has insect or disease problems.

In Containers

• Containers need to be at least 6 inches deep so that the root system can develop.
• Fill it with a good quality multipurpose compost such as John Innes no 1 or 2. 
• Sow seeds into holes around ½ inches deep, with each seed 2 inches apart and then lightly cover with some more compost. 
• You can expect the coriander seed to germinate anytime form a few days up to no more than 3 weeks,. 
• From this point on they will need to be regularly watered making sure that the soil never dries out. Just make sure that the young root systems do not become waterlogged through over watering.

Harvesting And Storage

• You can harvest cilantro leaves when the plants are six inches tall. Using small, sharp scissors, cut the outer leaves first, allowing the smaller, inner leaves to continue to grow. 
• You can also harvest cilantro by pulling up the entire plant once it matures.You will likely get to harvest the leaves two or three times before the plants bolt to seed. 
• Once they begin to seed, you can collect the seeds and use them as coriander, or save them to dry out and replant.
• Because cilantro leaves lose their flavor if they are stored or dried, it’s best to use them right from the garden.

Few Health Benefits Of Cilantro

• Contains Dodecenal Bacteria- A natural antibacterial that kills salmonella and prevents food poisoning.
• Helps Digestion- Coriander Aids in digestion and helps settle the stomach and prevent flatulence.High Vitamin content, including Vitamin K, helps with blood clotting and heart function.
• Prevents Arthritis- Coriander acts as an anti-inflammatory that may alleviate symptoms of arthritis.
• Reduces Menstrual Cramping- Cilantro consumption may help in reducing menstrual cramping and hormonal mood swings and upset stomach.
• Controls Blood Pressure- High Source of minerals including calcium, potassium and iron in cilantro helps to control heart disease and blood pressure.

Chickpea and Cilantro Salad Recipe

Ingredients

• Two cans of chickpeas (drained and rinsed)
• 2 cups fresh spinach
• 1 garlic clove (diced)
• 1 cup fresh cilantro
• 2 limes (juiced)
• 1/4 cup onion (finely chopped)
• 2 tbp. olive oil
• 3 tsp Dijon mustard
• Salt, pepper and even a dash of sugar to taste

Method

• Chop the spinach to be fine and small. Add the spinach, drained chickpeas and chopped onion into a bowl.
• In a food processor add lime juice, mustard, garlic, oil and cilantro. 
• Process until smooth and pour over the spinach and drained chickpeas mixture in the bowl.
• Mix the ingredients well, sprinkle with salt, pepper and sugar to taste.
•  Let the dressing you made sit in the refrigerator for at least 15 minutes to soak into the chickpeas and create that fresh taste. Enjoy!