Santo Cilantro Coriandrum sativum
LATIN NAME: Coriandrum sativum
COMMON NAME: Cilantro
The cilantro riffles the flat, ferry leaves across the cool ground, the whole clump standing 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, fresh 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 cilantro is a historic subject of the plant science, and the flat-topped umbels keep 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 steadily, 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 quick habit have also made it a fine study herb, and the cilantro is a regular subject of the work on the flat-topped umbels of the temperate world.
Ecological & Economic Value & Wide Applications
The 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, fresh herbs of the old gardens, the bright tops coming to 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 up in the culinary and the horticultural papers for the ribbed seeds and the very long history. It is a fresh, useful plant of the open, sunny, light, moist, well-drained garden.
The cilantro seeds grow quickly in a light, loamy mix kept moist. The young plants are fast and fresh, and they enjoy the light, moist ground of the spring border.
To grow the cilantro from seed, sow the round, ribbed seeds singly over the surface of the pot of light, loamy soil, water gently, then keep the pot in a bright, open spot. The seedlings come through within a couple of weeks, and they grow on fast. With the sun and the light, moist ground, the ferry leaves will riffle over the spring months.
Uses: Culinary/Medicinal/Industrial
Chinese parsley
The piquant flavour of fresh coriander leaves, so essential in authentic Chinese and Latin American cuisines, has become very popular in recent years. SANTO is the best variety for fresh herb production. Slowest to bolt, even in hot weather, very uniform, with good flavour and dark green colour.