Cilantro has delicate, lacy green leaves, resembling flat leaf parsley. It has a pungent, complex, citrusy flavor. Cilantro leaves are often added to a dish just before serving because their flavor diminishes with cooking.
Cilantro
How to Grow:
- Cilantro needs full sun.
- It grows best in a well-drained, moist soil.
- Space plants 6 to 8 inches apart.
- Sow every 2 to 3 weeks to have cilantro all season.
- If left to go to seed, this plant will resow itself but for next year but the plants won’t be as thick.
Note: the seeds are called coriander and are often crushed in a mortar with pestle for other dishes.
Harvest:
- Harvest leaves in the morning if possible.
- Chop off and discard thick stems.
- Use fine stems and leaves for cooking.
- Cilantro will bolt/seed. Purchase new plant(s) mid-summer or seed every six weeks for a season-long harvest.
How to Enjoy:
Texas Caviar:
In a large bowl mix
- 1/2 medium onion (chopped)
- 1 chopped green bell pepper
- 1 bunch chopped green onions
- 2 chopped jalapeños
- 1 tbsp minced garlic
- 1 pint quartered cherry tomatoes
- 1 8oz bottle zesty Italian dressing
- 1 (15oz) can black beans
- 1 (15oz) can black eyed peas
- 1/2 tsp coriander
- 1 bunch chopped cilantro.
Cover and chill for 2 hours - enjoy!
Gaucho Sauce:
In a food processor combine
- 1 tbsp chopped garlic
- 3/4 bunch parsley
- 3/4 bunch cilantro
- 1 tbsp mint
- ¼ cup basil
- 1 tsp red pepper flakes
- 1 tsp salt
- ½ tsp lemon juice
- 3 Tbsp red wine vinegar
- Whoosh up in processor and in a steady stream (while blade is running) add 4 cups olive oil.
Serve with bread, as a salad dressing or on cold pasta.
Moon Mountain Green Glass:
- Tear leaves from two sprigs of cilantro and drop into cocktail shaker
- Fill shaker with ice
- Add 1 ½ oz (good) vodka
- 3/4 oz lime juice
- 1/2 oz simple syrup or agave nectar
- Add a dash of green tobasco.
- Shake it up.
Pour over fresh ice in a Tom Collins glass; garnish with lime & cilantro and enjoy!
The experts at Gertens are always available to answer your questions!
