Cilantro & Coriander, Herb of the Year 2017

This year we celebrate Cilantro & Coriander (Coriandrum sativum) as Herb of the Year 2017.

This year we celebrateCilantro & Coriander ( Coriandrum sativum ) as Herb of the Year 2017 . The leafage of the coriander flora is known as cilantro throughout much of the westerly world . It is often call coriander leaf and Chinese Petroselinum crispum in other percentage of the globe . The seminal fluid is know as Chinese parsley and has been used as a spice – from as far back as the ancient Egyptians and was mention in the Bible . It ’s time to order your seed to have it in prison term for early give planting .

I just place 12 dissimilar cultivars of cilantro ! This year I contrive to plant a mini , trial layer full of the different cultivar in my vegetable garden . I unremarkably seed cilantro like a shot into the garden earth in early spring along with lettuces , greens and kale - about the beginning of April in my Maryland geographical zone 7 garden .

Richters 2017 Herb & Vegetable Seed Catalogue(www . Richters.com ) is offering seven variety of cilantro this yr ( elbow room to go Conrad ! ) ! I am particularly curious to try out ‘ Desert Blush ’ which is an improved slow - bolting variety with ruby-red stems and ‘ Hacor ’ which is a racy Russian variety . Baker Creek Heirloom Seeds(www.rareseeds.com ) has four offerings of cilantro . I am looking forward to ‘ Dwarf Lemon ’ to see if it really does have a citrus flavor and to ‘ great Seeded ’ which is purported to be “ an early - bolting seed type intended for use of the seed . ”

Here is a descriptive excerpt regarding the aroma and taste of cilantro and Chinese parsley fromThe Culinary Herbal : Growing & Preserving 97 flavorous Herbscoauthored with Arthur Tucker , Timer Press 2016 : “ This is an herbaceous plant with two side , one is the leafage that smells of stink bugs , the other the yield that reek of a flowery spice . While the olfactory property of the leaf may be repulsive to some , the gustatory modality becomes muted when ready and provides a deep flavor rather than a shrewd accent to accompany food . The leave are used in cuisines around the globe , from Latino - inspired recipes to African dish to savory Thai foods and Chinese menu ; they combine well with spicy and pungent food , most specially chile peppers .

The leaves are sometimes described by some as tasting soapy or cloying ; rather , they are well described as greenish and herbaceous , slightly resiny . Green fruits smell and preference of the foliage , along with a resinous citrous fruit endnote but acquire a spicy , floral aroma and a chestnut - comparable color when teetotal . ”

This is just a taste of things to come … I will be blogging more about this herb of the year and how to cultivate it . Also , the International Herb Association ’s new bookCilantro & Coriander , Herb of the Year 2017is at the printers as I write this - and that is something to look forward to !

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Celebrate Cilantro & Coriander as Herb of the Year 2017! Cilantro’s flowers are as tasty as the leaves and seeds.Photo/Illustration: susan belsinger