Horti Tops® Coriander – Cilantro

Coriander – Cilantro (Coriandrum sativum)

Two Herbs in One Plant

Coriander gives you two completely different flavors from one plant. The fresh leaves (called cilantro in the Americas) have a bright, citrusy, slightly peppery taste essential to salsas, curries, and Asian cuisine. The dried seeds have a warm, aromatic, almost orange-like flavor used in baking, curries, and spice blends.

The Love/Hate Phenomenon

About 10% of people perceive cilantro as tasting like soap. This is genetic – a variation in olfactory receptor genes changes how aldehydes in cilantro are perceived. If you are in this group, there is no shame in avoiding it. If you love it, use it generously!

Using Fresh Cilantro

Always add at the end: Heat destroys cilantro’s fresh flavor. Add to hot dishes just before serving.

Use the stems: Cilantro stems have even more flavor than the leaves. Chop them finely for salsas, curry pastes, and marinades.

Classic uses: Essential in guacamole, pico de gallo, Thai salads, Vietnamese pho, Indian chutneys, and Chinese stir-fries.

Using Coriander Seeds

Toast before grinding: Dry-toast seeds in a pan until fragrant, then grind fresh. The flavor is vastly superior to pre-ground.

Classic uses: Essential in garam masala, curry powder, dukkah, pickling spices, and many baked goods.

Growing Tips

Coriander bolts (goes to seed) quickly in hot weather. For continuous leaf harvest, sow every 2-3 weeks and grow in partial shade during summer. Alternatively, let some plants bolt and collect the seeds – or let them self-sow for a continuous patch.

Growing Coriander – Cilantro