Cilantro, also known as coriander or Chinese parsley, is prized for its fresh, citrusy flavor and aromatic leaves. It is a versatile herb used in various cuisines around the world, particularly in Latin American, Asian, and Middle Eastern dishes. Cilantro adds a bright and refreshing flavor to salsas, curries, tacos, salads, and soups. It is commonly used as a garnish or finishing touch to add a burst of flavor and color to dishes.
Bolting quickly in warm weather, Powdery mildew, root rot, and overharvesting
Family
Apiaceae
Companion Plants
Cilantro thrives when grown alongside jalapeños, onions and tomatoes
Pest
aphids, army worms, and cutworms
Watering
Cilantro thrives in consistently moist soil. Water when the top inch feels dry, ensuring excess water drains. Avoid letting the soil dry completely to prevent bolting.
Harvesting
To harvest cilantro, wait until the plant has reached a height of about 6 inches. Harvest the outer leaves and stems using scissors or shears, leaving the inner growth intact to encourage continuous regrowth. Harvesting can begin once the plant has become established, typically around 3-4 weeks after planting. Regular harvesting helps prevent cilantro from bolting and promotes a longer harvesting period.
Culinary/ Uses
Cilantro, with its fresh and great used in salads, salsas, and culinary creations to add a burst of bright, herbaceous flavor.
