Item description for 100 Cilantro/Coriander Leaves Chinese Parsley Seeds Mexican Parsley USA

100+Cilantro/Coriander Leaves Chinese parsley seeds Mexican parsley USA

Cilantro/Coriander used leaves also may be referred to as Chinese parsley, Mexican parsley, fresh coriander, or coriander leaves. Cilantro leaves are cherished for their bright flavor in many dishes, and are particularly relied upon in Mexican and East Asian cooking.

Planting:
Grow coriander in moist but well-drained soil or compost from spring to autumn. For a successful harvest throughout summer, sow seeds every two weeks. Water coriander plants regularly and harvest when you need to.

Coriander does best in well-drained soil and full sun, but will tolerate some shade in the height of summer. Seeds can be slow to germinate – crushing them very gently before sowing can speed up the process.

Coriander has a long tap root, so it’s best to avoid damaging the roots. Sow seeds in multi-cell trays, directly into the soil outdoors where they are to grow, or into pots. In the vegetable plot, sow seeds thinly 1 cm deep in rows, 30 cm apart. Seeds should germinate within 7-20 days. Thin out the seedlings to 25 cm apart. Sow regularly through the summer for a constant supply. Seeds can be sown until late in the season for winter use.

Harvesting:
Pick fresh coriander leaves as needed through the growing season. Snip them off at the base of the stalk, as the stalk is also full of flavor. Don’t be put off by coriander flowers, they can be harvested and eaten in salads.

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