Extension Communications
Extension 4-H Youth Building
Ames, Iowa 50011-3630
(515) 294-9915
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Extension Communications |
5/6/04
Contacts:
Linda Naeve, Reiman Gardens, (515) 294-8946, lnaeve@iastate.edu
Jean McGuire, Continuing Education and Communication Services, (515) 294-7033,
jmcguire@iastate.edu
For the week of May 3, 2004
Cilantro: A Plant with Two Identities
By Linda Naeve
Extension Coordinator
Reiman Gardens
Many plants share the same common name and conversely, there are often several common names for the same plant. This week's Reiman's Pick - cilantro or coriander - not only has two common names, but two entirely different identities and uses. Cilantro, Coriandrum sativum, describes the first or vegetative stage of the plant's life cycle. After the plant flowers and develops seeds, it is referred to as coriander.
Cilantro, also known as "Chinese parsley," is member of the carrot family, which includes parsley, fennel and Queen Anne's lace. It produces two leaf forms. In its young stage, tasty cilantro foliage resembles its cousin, flat-leafed Italian parsley. The leaves that form on the flower stem are small, lacy and bitter tasting.
Although cilantro and coriander are common seasonings in Mexican and Asian foods, they originated in the Mediterranean region. Cited in the Bible, Sanskrit texts, Egyptian tombs and ancient Chinese writings, it has been grown for flavoring and medicinal purposes for thousands of years. Over the last few decades, it has expanded in use and popularity in American gardens and kitchens. Coriander is an essential ingredient in many curry powders.
Cilantro is a fast-growing, short-lived annual that grows best in early summer and fall. Although cilantro plants can be purchased from garden centers, you are better off starting plants from seed. Cilantro will develop a flower stalk, or "bolt," prematurely when the soil temperature exceeds 75 degrees Fahrenheit. Unfortunately, cilantro plants grown in small, 3- to 4-inch pots in the nursery or garden center often get warm and flower too early. Direct-seeded cilantro will grow for 8 to 10 weeks before bolting.
Direct-seed cilantro (coriander) in a sunny, well-drained location after the threat of frost is past. Or, seed directly into 10- to 12-inch pots. Cover the seed lightly and water it well. It will germinate in 7 to 10 days. Thin the seedlings to about 12 inches apart in the garden or retain 8 to 10 plants evenly spaced in containers.
Harvest cilantro before it bolts. As soon as the plant is six inches tall, harvest the large, outside leaves. You can expect about two harvests using this method. Another method is to wait and harvest the entire plant, roots and all, before it bolts and is about 8 to 10 inches tall. Rinse the foliage, cut the stems and store with the stems in a glass of water in the refrigerator.
If you wait too long to harvest the leaves or if it is the seeds you want, allow the plants to flower and develop seeds. Harvest coriander seeds as soon as they turn brown by shaking the seed heads over a paper bag. Allow the seeds to dry and store them in airtight jars.
This summer at Reiman Gardens you will see cilantro, coriander and several other different types of herbs growing in Joey and Jesse's Herb Garden and the Town and Country Garden. For more information on Reiman Gardens, go to www.reimangardens.iastate.edu.
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Editors: A color photo, suitable for publication, is available at right. Click on the thumbnail photo to go to the fullsized photo. The picture's fullsize photo is 288K. Caption: Cilantro, also known as coriander, is a popular and useful herb for the kitchen because its leaves and seeds are used for seasoning. Plant the seeds directly in a well-drained, sunny location in your garden or in a container after the threat of frost has past. |
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