As I was flipping through seed catalogues years back I was having a hell-of-a-time finding “Cilantro” seeds; apparently I was having a “blonde” moment at the same time…
Coriander also known as cilantro, Mexican parsley or Chinese parsley is one of my favorite herbs ( I think I say that about all herbs). When referring to cilantro it is the green part of the herb (leaf and stem) where as coriander is the dried seed. The seed is used in the kitchen both whole and ground. The leaves are used fresh, they are not good dried.
Growing cilantro/coriander is quite simple. It likes full sun and moist soil during germination. Once the plants have reached about six inches tall the leaves can be plucked for use. If left to grow, wispy, dill-like leaves will form. It will flower with little white flowers, then of course the seed will form. Let the seeds dry on the plant. A light shake into a paper bag is all you will need to harvest the seed. If left, the it will reseed itself.
Cilantro not only adds flavor to you favorite salsa and guacamole but it also helps the body rid itself of heavy metals that can get very toxic.
Parsley is grown in the same manner, however it take a second season to produce seed. It is also will stand a partial shade spot in the garden and is slightly hardier when is comes to cooler temperatures. I have yet to seed a use for parsley seed other than propagation of the plant. The leaves and stems are used commonly in the kitchen. There are multiple varieties, all are used in the same manner. Parsley can be used fresh (I think this is best), dried, or can be frozen and used through out the winter.
Parsley is rich in vitamin C and A as well as lots of minerals. It is supposedly a natural remedy for garlic breath… I haven’t tried it, I rather skeptical about that one.