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Cilantro (Coriander sativum) is really two herbs in one. The leaves, called cilantro or Chinese parsley, impart a musky, citrus-like (some even say "soapy") flavor to Mexican, Chinese, and Thai cooking.

The tiny, round seeds, called coriander, taste of sage and lemon or orange peel, and season many traditional Indian dishes, especially curries.

Cilantro (Coriandrum sativum) is really two herbs in one. The leaves, called cilantro or Chinese parsley, impart a musky, citrus-like (some even say "soapy") flavor to Mexican, Chinese and Thai cooking. The tiny, round seeds, called coriander, taste of sage and lemon or orange peel, and season many traditional Indian dishes, especially curries.

Coriander roots also have culinary use. In Southeast Asia, they are dug, chopped, and added to salty pickled condiments by many kitchen gardeners.

This easy-to-grow herb is rich in vitamins A and C, and also contains iron and calcium. In the garden, coriander flowers attract beneficial insects. At the flowering and fruit-set stage, the plants give off a slightly acrid smell, which is probably why this herb's botanical name is derived from the Greek word for bedbug, which emits a similar odor. In mature seeds, this odor vanishes.

Some people find the unique smell and taste of fresh cilantro unpleasant, but those of this opinion is definitely in the minority because the herb's popularity has skyrocketed in recent years. Cilantro enthusiasts eagerly eat the leaves raw, chopped into salsas or salads, and layered onto sandwiches.

Cilantro is essential in Pad Thai Thailand's best-known noodle dish - a delicious, spicy-sweet mix of rice noodles, tofu, shrimp or chicken, and eggs, flavored with fish sauce, garlic, chilies, and ginger (in addition to cilantro), and topped with peanuts. When used as a topping for rice noodles or in Oriental dipping sauces, cilantro and roasted peanuts often are chopped together.

Source of Article: https://gardenfrontier.com/how-to-grow-cilantro-in-6-easy-st...
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