Cilantro is also known as Chinese parsley and coriander. Coriander is actually the name of its mature seeds. The leaves of the plant are indispensable to Latin American cooking, especially Mexican cuisine. The seeds are used widely, from flavouring breads and soups in Egyptian cooking; adding a licorice kick to curry powders and chai tea; to accompanying liqueurs in Russia and Scandinavia.
Its strong flavour means that most people either love or hate cilantro and coriander. For the gardener, this herb is care-free and easy to grow. Insects bypass it for tastier cabbages. (Family: Carrot, Apiaceae)
Coriandrum sativum
Also known as Chinese parsley. Direct-sow these frost-tolerant, slow-bolting plants every other week from spring to late summer for continuous harvest. The parsley-like leaves are used in Latin American and Asian cooking. The mature seeds, known as coriander, are also used in many dishes. Best direct-seeded. With a bit of cover it will cheerfully overwinter. Grows to hieght of 50 cm (20 inch)
