Longstanding Cilantro Coriandrum sativum
LATIN NAME: Coriandrum sativum
COMMON NAME: Longstanding Cilantro
The longstanding cilantro holds the flat, ferry leaves low and slow, the whole clump staying in the fresh, green look of the spring kitchen garden. The fast-growing, annual herb carries the flat, deeply divided, fern-like, bright-green lower leaves and the finer, thread-like upper leaves along the erect, branching stems, and the small, white or pale-pink flowers in the small, flat-topped umbels, through the early summer, one of the fresh, quiet sights of the spring kitchen garden, drawing the bees, to be followed by the small, round, ribbed, pale-brown seeds with the strong, warm scent. The ribbed seeds have a very long record as the fine, slow-bolting herbs of the old gardens, and the plant is a historic presence of the spring kitchen garden. It is a plant of the open, sunny, light, moist, well-drained ground.
Scientific Research & Plant Biotechnology
The longstanding cilantro is a historic subject of the plant science, and the slow-bolting habit keeps showing up in the work on the fresh herbs. The way the small, white or pale-pink flowers form in the small, flat-topped umbels has been studied closely, and it keeps appearing in the studies of the fresh herbs, the divided leaves and the members of the carrot family. The ribbed seeds and the slow habit have also made it a fine study herb, and the longstanding cilantro is a regular subject of the work on the slow-bolting habit of the temperate world.
Ecological & Economic Value & Wide Applications
The longstanding cilantro is a fresh, useful plant of the spring kitchen garden and the study collection. The flat, deeply divided, fern-like, bright-green lower leaves along the erect, branching stems carry the fresh look of the spring kitchen garden, one of the fresh, quiet sights of the spring kitchen garden, drawing the bees, and the ribbed seeds have a very long record as the fine, slow-bolting herbs of the old gardens, the bright tops staying usable through the warm weeks for the salsas, the salads and the steady practice of the warm kitchens, while the small, white or pale-pink flowers in the small, flat-topped umbels open through the early summer, to be followed by the small, round, ribbed, pale-brown seeds with the strong, warm scent. It is one of the fine choices for the spring kitchen garden, the herb row and the study collection, and it has been written about in the culinary and the horticultural papers for the slow-bolting habit and the very long history. It is a fresh, useful plant of the open, sunny, light, moist, well-drained garden.
The longstanding cilantro seeds grow readily in a fine, loamy soil kept moist. The young plants are quick and fresh, and they take the light, moist ground of the spring border well.
To grow the longstanding cilantro from seed, sow the round, ribbed seeds directly over the surface of the pot of fine, loamy soil, water gently, then keep the pot in a bright, open spot. The seedlings appear within a couple of weeks, and they grow on steadily. With the sun and the light, moist ground, the ferry leaves will hold low over the long season.
Uses: Culinary/Medicinal/Industrial
This is a branchy annual herb that is high yielding.
Will grow 12 to 24 inches high.Strong, sharp scent and taste that has become the staple ingredient in salsa and other mexican dishes.
The piquant flavour of fresh coriander leaves, so essential in authentic Chinese and Latin American cuisines, has become very popular in recent years.