Cilantro adds tons of flavour to your cooking. It is easy to grow and nutritious

The Cilantro herb is a annual plant that requires well-draining soil.
Scatter seeds over surface of 8" - 12" pot, cover lightly with soil and water. Don't thin plants.
Cilantro likes lots of light but cool temperatures. It grows up to 2 feet in height and has dark green, soft leaves.
TRANSPLANT CILANTRO outside in the spring after the last frost date and can be planted again in the fall.
In the Southwest, a fall planting may last through spring when the weather heats up again.
Do not grow in summer heat as the plants will bolt (so it is past harvesting). The leaves that grow on bolted plants tend to be bitter in flavor.
Pull the leaves off the stems just before you are ready to use them. Rinse really well and dry before you chop the leaves.
Cilantro can be used with most cooked beans.
Toss with oranges and red onions with vinaigrette dressing and lots of cilantro.
Add to chicken, salads, steak or fish, and stir fries.
Cilantro also goes well with avocado, lamb, lentils, mayonnaise, peppers, pork, rice, salsas, tomatoes and yogurt.
The leaves and stems have a slightly citrus flavor. The cilantro plant develops small white or light pink flowers in midsummer, followed by aromatic seeds. The seeds are called coriander.
CORIANDER SEEDS, are commonly used as spice. They are round-to-oval in shape, yellowish brown in color, have vertical ridges and have a flavor that is aromatic, sweet and citrus, but also a bit peppery.
Store cilantro in the refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Change water every couple of days. Or you can safely store in a plastic bag in the refrigerator crisper for a about a week.