The latin name of 'cilantro' (spanish translation) is 'Coriandrum Sativum' and the word 'coriander' is derived from it.
Little is known about the origins of the cilantro/coriander herb, although it is generally thought to be native to Mediterranean climate, and has been cultivated from such ancient times.
The taste and smell and pleasant fragrance of the entire plant make it one of the strongest and powerful ingredient in the Peruvian gastronomy. It is a very important crop which has a prime position as a flavoring agent. Most Peruvian people love the smell and flavor of the fresh coriander and fresh chopped leaves are widely used in many traditional dishes, especially into soups.
Coriander likes a warm, dry, light soil. From a cluster of slightly divided radical leaves branching stems rise. The leaves are scalloped, shiny, broad, and flat, arranged alternately and compunded. It grows from a central stalk attached to a taproot to a height of 12-18 inches (25-50 cms)with flowering stems branching out.
Depending on the goal of growing cilantro/coriander, a plant of the easiest culture, you should plant in full sun if you desire seeds for coriander or in partial shade if you want cilantro for culinary or medicinal needs. Sow seeds in 1/2 inch furrows after the danger of frost has past. Sow seeds every 2 weeks to assure a continuous crop of fresh leaves. The seeds are slow in germinating and it is hardy annual. Coriander seeds should be harvested in summer months as they ripen. If you leave the seeds on the plant the weight of the seeds will bend the seed pods to the ground where they become overripe and release from the plant. Once off the plant they are of very poor quality.
Coriander/cilantro has pain relieving properties and is useful for headaches, muscle pain and stiffness, arthritis and rheumatism. It is also useful in soups because of its helpful effects on the digestive tract, relieving nausea, diarrhea, flatulence, and indigestion.
Coriander/cilantro has antioxidant properties and can delay or prevent food spoilage. It is also reputed to enhance circulation and relieving fluid retention. It has been used to control mild diabetes because of its insulin-like activity.
When purchasing, look for the leaves that are tender, aromatic, and very green with no yellow spots, and no evidence of wilting. If it has no aroma, it will have no flavor. To store the fresh herb, put it in a jar with water like a bunch of flowers. Cover the leaves with a plastic bag and put the whole thing in the refrigerator. Change the water every 2 days, picking out any wilted leaves when you do so.
Cilantro complements seafood, especially oily type of fish, because of its tendency of overwhelming the odor of the fish. Use it to enhance salads, beans, rice, omelets, meat, stews, and almost any dish you can imagine, but do not apply it in excess, just one tea spoon of chopped fresh leaves is more than enough to enhance flavor.
