|Coriander Cilantro Seeds produce foliage (cilantro) that is used in mexican and oriental dishes. The seeds (coriander) are used in curry powders. Package (200 seeds).|
How to Grow Cilantro from Seeds
Either directly in ground or in pots, from which seedlings can be easily removed without disturbing the roots. The seeds need to be covered lightly but firmly. Plant seedlings 8-10" apart.
Very popular-two herbs in one. The foliage (cilantro) is used in Mexican and Oriental dishes and the seeds (Coriander) are used in making curry powder. Cilantro needs its own space in the garden where you can harvest and then let it go to seed. It grows fast in the cool weather of spring and fall, creating a rosette of lacy leaves. When the weather gets warm, the plant sends up a long, lanky flower stalk that bears flat umbels of white or pinkish blossoms which later produce coriander seeds.
Plant it in a bed devoted to herbs where it can reseed, or in a corner of the vegetable garden.
Harvest the seeds by clipping the brown, round seed heads; place upside down in a paper bag. In a few days, the round husks will dry and split in two, dropping the edible seed inside. Don’t delay seed harvest, or the weak stems will fall over.
Freshly chopped cilantro is an excellent source of potassium, is low in calories, and is good for the digestive system. It is best to use fresh cilantro in cooking since it does not dry very well. Add chopped leaves at the last minute for maximum flavor. Cilantro blends well with mint, cumin, chives, garlic, and marjoram.
Store by freezing the leaves in cubes of water or oil; you can dry them, too, but they lose a lot of their flavor this way, which explains why growing your own is far better than buying it from the spice rack. Store coriander seeds in a cool cabinet or the refrigerator. Use them in curry, poultry, relishes, and pickles.