| This annual herb has an unmistakable strong, sharp scent and taste that has become the staple ingredient in salsa and other Mexican dishes. A member of the carrot family, Cilantro Santo grows slow and steady, allowing you to keep harvesting leaves when others have already bolted to seed. After the 2- to 4-inch pale cream flower umbels have formed, allow them to go to seed. Cut and dry the heads, harvesting the seeds and using them as the spice coriander. Coriander can be used whole or ground in curries, Oriental dishes, and savory baked goods. Cilantro is not fussy about soil; just plant it in any full sun site. Sow small patches at 2- to 3-week intervals for an extended harvest all season long. Pkt. is 100 seeds. |
