Cilantro is an easy to grow herb that looks a bit like flat-leafed Italian parsley. A native of the Mediterranean, cilantro is the leaf of the Coriander plant which has been cultivated for thousands of years primarily as a culinary herb.
In Texas, the coriander plant is usually grown as an annual. It is planted in early spring and harvested within a few weeks. Left to mature, the plant produces small, white flowers that eventually produce coriander seeds that may be harvested and crushed to season meat and vegetable dishes.
Growing Cilantro
Cilantro may be started from seeds; however, starter plants are readily available from local nurseries in the spring. The plant does well in loose soil with a high organic content. The plant grows 18–24 inches tall and can be planted in full sun, although it prefers morning sun/afternoon shade. The plant will produce flowers and seeds by May or June.
You can prolong the leaf production by removing flowers when they appear. However, once the hot weather is here, cilantro is done producing until fall. Cilantro (or coriander) does not require special care. It should be watered when the soil dries and it is not prone to insects or diseases.
Be aware that cilantro may self-seed if the plant is allowed to mature. Second crops of cilantro from self-seeding will pop-up when the weather begins cooling in the fall. In addition to popping-up in your garden, cilantro may also happily grow in your grass or other landscape areas.
Harvesting and Using Cilantro
When you need cilantro from your Texas garden, clip leaves and part of the leaf stem with cooking scissors. Cilantro is chopped or bruised to release its flavor. You can use either a flat chef’s knife or a food processor to chop the cilantro leaves.
If you do not plan to use the cilantro immediately, cut longer stems and place in a glass of water and store in the refrigerator. Cilantro will maintain its flavor for a couple days when cold-stored. Cilantro leaves may also be dried and stored in an air-tight container. Be sure the leaves are completely dry before storing or they will become moldy.
Chopped fresh cilantro is added directly to salsas and Pico de Gallo. Unfortunately, in Texas the garden tomatoes and cilantro produce at different times. So, you will need to use canned or store bought tomatoes for some dishes. Cilantro is also a great companion to egg dishes, chili, and soups. Asian recipes make broad use of cilantro including beef and chicken recipes.
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