كزبرة عضوية

For years, cilantro was known as “Chinese Parsley.” As Mexican and Indian food became more popular, Americans discovered that cilantro’s refreshing flavor was loved by cultures worldwide. It’s tender, sweet taste elevates the flavor of nearly any dish, though some people are genetically cursed to find cilantro’s flavor soapy and intolerable. If you’re among them, you can still enjoy these seeds–known as coriander–by grinding them up and using them as a spice.

Direct sow in succession every 2 weeks from about a month before last frost until early fall. Succession sowing is all important with cilantro; it bolts after only a couple weeks of harvest. Not picky about soil. Leaves grow low to the ground and purple-hued in cold weather yet remain tasty. Harvest confidently–even greedily–lest plants bolt before you get your share.