Coriander
Nearly every part of this herb has a culinary use, it is native to the Mediterranean and Middle Eastern countries. Coriander (the dried seeds of the plant) is the finest ingredient in curry powder and Cilantro (the leaves and stem of the plant) is widely used for Thai, Chinese and Mexican dishes. Interestingly, cilantro and coriander have different tastes and aromas.
Cilantro is valued as an essential ingredient for salsa and ethnic dishes. It offers a wonderful bold citrus flavor and fragrance. Cilantro pairs well with garlic, lemon, lime, onions as well as other herbs like basil and mint.
Below are a few dishes you could create with Cilantro:
- Cilantro salad with olives, avocado and limes.
- Spicy mint, cilantro and chia seed chutney.
- Classic guacamole.
- Mexican scrambled eggs.
- Avocado mashed potatoes.
- Bread and garlic soup with Cilantro.
The optimum amount of sun or shade each plant needs to thrive in their environment: 6 hours of full sun, 4 hours of partial sun and full shade for up to 4 hours. This herb sprouts in 1-2 weeks and lasts up to 8 weeks. It grows best in temperatures of 17°-30°.
Cilantro leaves can be harvested at any time after the plant is 10-15cm tall. The plants mature 60 to 75 days after sowing so you can begin harvesting single outer leaves or the whole plant.