Beginner Growing Cilantro
Answered by: Inge Poot
Question from: Samantha
Posted on: July 5, 2002
I started a herb garden and am not sure what to do with it, now that it
is planted. I have cilantro and was wondering how to keep up the growth
of the plant. I have recently had the leaves turn a reddish color. Is
this still edible and if not do I cut it off at the bottom of the stem
or just cut the leaf? Also, how much sun, if any does the plant need?
Cilantro, or the immature plant of coriander is a short lived plant and
should really be resown every two weeks, because the old plants will bolt
to seed and die. This happens much faster at temperatures above 15
degrees Celsius or 60 degrees Fahrenheit. When the plant is growing in
full sun the leaves will turn reddish as they mature, but this leaves them
perfectly edible. When you harvest a leaf, cut it off at its point of
attachment to the main stem. Once the leaf turns dry and brown, it will
not have any appreciable flavour and should not be used for cooking.
Always add the fresh leaves at the last minute, because the flavour does
not survive high temperatures. If this is too much trouble, invest in one
of the perennial varieties and papalo- their flavour is very similar, but
the flavour of the Mexican coriander(=Cilantro) will even survive if
cooked a short time.
Vietnamese coriander does better in half shade and would be the best
choice for a windowsill. The other cilantros, including papalo like full
sun.
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