Coriander, Coriandrum sativum. C13

3526-CI
Cilantro is a culinary ingredient widely used in universal gastronomy for its flavour, as well as for its beneficial health properties.

Specific References

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It belongs to the Apiaceae family and the genus Coriandrum is made up of two species of annual plants: Coriandrum sativum and Coriandrum tordylium.

This plant is commonly known as Coriander, Chinese Parsley, Coriander, Anisillo, Coriander, European Coriander and Dania.

Coriander is an annual plant used as a culinary condiment and can grow to more than 50 cm in height. They have bright green leaves with a shape very similar to that of parsley. The flowers appear in clusters (flower heads) and are white with hints of pink. They flower in summer.

It is a plant widely used in allotments, gardens and pots and planters. Its leaves can be eaten fresh or dried and its seeds can be ripened and dried in the sun on the plant itself.

The coriander plant can live in full sun or semi-shade. As it is an annual plant it completes its cycle in autumn and does not suffer from cold and frost.

It likes well-drained soil containing enough organic matter to make it fertile.

Watering should be abundant so that the soil is always moist but not waterlogged. It does not tolerate drought.

The soil should be fertilised with plenty of organic matter (compost) before planting.

It is advisable to prune the flowers and withered leaves if we do not wish to use the seeds.

The pests that can affect it are aphids, especially if it is not watered sufficiently.

Propagation for this plant is from seeds sown in spring. When the seedlings emerge, some of them should be removed so that they are about 40 cm apart from each other.

3526-CI
Cilantro is a culinary ingredient widely used in universal gastronomy for its flavour, as well as for its beneficial health properties.

Specific References

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