Many times you will see cilantro referred to as coriander. Cilantro is the leaves, coriander is the seeds of the same plant. The floret leaves are usually what people want, the seeds do not have the same flavor as the leaves. Sometimes this plant is also refereed as to Chinese parsley. It does look somewhat like Italian or flat-leafed parsley except that cilantro leaves are rounded. They have similar growth patterns. Inexperienced cooks may mistake the two until the aroma gives it away. This herb has been be cultivated since ancient times for medicinal as well ad culinary purposes. It's popularity continues today as a main flavoring ingredient in many ethnic dishes. Cilantro has a reputation as another "love-it-or-hate-it"herb. It has a pungent, almost soapy aroma that clings to hands even after many washings. You may have to wear gloves when harvesting it. Cilantro is widely cultivated in the United States. Cilantro has its fullest flavor when used fresh; it loses it flavor when dried or cooked. The fresh leaves are removed from the stems and chopped. Or used as garnish. Popular use is in making salsa and dips. Cilantro does not transplant well; direct seed it where it is to grow. It does well in rich soil with good drainage and fully sunlight.

Cilantro grows best in full sun. Must have very fertile soil or be fertilized regularly. Without this, the leaves will have a lighter, almost yellow appearance and they won’t hold as well after harvest. Too much fertilizer results in lots of leafy growth but diminished flavor. The trick to keeping the good rich color and flavor is to watch crop growth closely. The moment you notice a lighter-colored top leaf or slowed growth pattern, start to fertilize. Cilantro can be cut only twice. After the first cutting, regrowth diminishes somewhat. Usually a good second cutting be had, although the stems may be shorter. After the second cutting the growth is sparse and low to the ground. The plant’s objective in life is to produce seed and it will try to flower even on very short stems. These short stems should not be harvested, as the flavor will be bitter. As the plant begins to mature, the new growth will have feathery leaves. It will send up a central, thicker flower stalk. Don’t harvest the feathery leaves or those from the flower stalk as they are bitter and don’t have the characteristic round cilantro shape. Plant in rows for ease of cultivating or tilling. Loves heat and can take only a very light frost without suffering some damage. Aphids can be a problem for cilantro. Zones 6 – 10 Resembles Queen Anne’s lace. Flowers early in late summer. Harvest foliage before seeds form and use fresh. Dried foliage is of lesser quality. Freezes poorly. Gather the seeds as they ripen in midsummer. Contains some antibacterial and anti-fungal properties and has been used for preserving meats. Also has anti-inflammatory properties and may be helpful for arthritis, muscle and joint paint. Coriander is a dainty annual plant with finely divided leaves that are both strong-smelling and tasting. Its seeds, which become more fragrant with age, are popular ingredients in the kitchen and in potpourri.