Cilantro - Coriander

$1.69

The Cilantro Coriander Cal Long Standing, 'Coriandrum sativum', is one of the most useful and tasty herbs available. Both the foliage (cilantro) and seed (coriander), make this herb very versatile. Cilantro is also called Chinese parsley. Cilantro has a thousand uses from as simple as a sprig in chicken soup to chopped in Mexican food. The crushed seeds season stews, cookies, and beans. The Cal Long Standing Cilantro will bolt (flower) later than regular Cilantro. This plant was cultivated 3000 years ago by the Greeks and Romans to make vinegar to preserve meat. The foliage of the Cilantro plant has a sage flavor with a strong suggestion of citrus and is used more than the seeds at this time. The seed, Coriander, has a strong citrusy, lemon flavor. Senna tea is made from crushed Coriander. Plant in the spring after the last average frost date. ... additional information

Caraway The Caraway, 'Carum carvi', produces a seed tastes like a combination of dill & anise with a nutty flavor. The tasty seed are commonly used in breads, soups, stews, and other dishes. The fresh whole or minced leaves can be used in lettuce or fruit salads. The roots can be chopped, steamed, or pureed like a parsnip and used in soups, stews, or thinly sliced and eaten raw. Try grinding up fresh seed and sprinkle over fresh popcorn! The flavor is like a combination of anise and dill. The seed is best known for its use in rye bread. The Caraway is a mounded plant with finely cut leaves. The flower stalks are 2 foot high and have clusters of tiny whites flowers in late spring and early summer. Caraway produces seed in the 2nd season. Plant in the spring as soon as the soil can be worked or in the fall for a crop next year. Caraway prefer well drained soil.