Cilantro/Coriander
Hardy perennial
3 - 5 feet

Cultivation

Site	Full sun.
Soil	Rich and light.
Propagation	Sow in autumn to over winter in mild climates, or early spring in final position.
Growing	Thin to 8" apart.
Harvesting	Pick young leaves anytime. Collect seeds when brown, but before they drop. Dig up roots in autumn.
Preserving	Dry seeds, store whole or infuse to make a coriander vinegar. Freeze leaves, or place their stems in cold water and cover to retain their freshness.

Uses

Culinary	Seed - Use in tomato chutney, ratatouille, frankfurters and curries; also in apple pies, cakes biscuits and marmalade. Add whole seeds to soups, sauces, and vegetable dishes. Leaf - Add fresh lower leaves to curries, stews, salads, and sauces and use as a garnish. Stem - Cook with beans and soups. Root - Cook fresh roots as a vegetable. Add to curries.
Household	Whole plant - Sow close to aniseed to speed up the latters germination and growth.
Aromatic	Seed - Use in potpourri.
Medicinal	Seed - Chew or infuse as a tea for an aperitif, digestive tonic and mild sedative. Add essential oil to ointments for painful rheumatic joints and muscles. Used to flavor various medicines.