Organic Cilantro Seeds "Coriandrum sativum" QAI Certified, KCS Kosher 2 Sizes
Cilantro, or dhania, is an annual herb in the family Apiaceae. Cilantro is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 centimeters (20 in.) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The fresh leaves are an ingredient in many South Asian foods (such as chutneys and salads), in Chinese dishes, in All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking. Coriander is common in South Asian, Middle Eastern, Central Asian, Mediterranean, Indian, Tex-Mex, Latin American, Portuguese, Chinese, African, and Scandinavian cuisine. Mexican cooking, particularly in salsa and guacamole and as a garnish, and in salads in Russia and other CIS countries. Chopped cilantro leaves are a garnish on Indian dishes such as dhal. As heat diminishes their flavor, cilantro leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, cilantro leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen. Cilantro, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect. Chemicals derived from cilantro leaves were found to have antibacterial activity against Salmonella choleraesuis, due in part to these chemicals acting as nonionic surfactants. Growing Tips. Easy to grow indoors or outdoors. Likes cool weather. Grow cilantro in full sun and well-drained soil with a pH of 6.2 to 6.8; it will tolerate light shade where the sun is hot and intense. In the South and Southwest, plant in the fall or the spring about a month before the last frost. Fall is the ideal time to plant in zones 8, 9, and 10 because the plants will last through until the weather heats up in late spring. When plants begin to bloom, the foliage becomes scarce; for steady harvest, set out transplants every 3 to 4 weeks until the weather gets warm in spring, or until the first frost of fall. Matures quickly, and will seed quickly. Cilantro frequently self sows. As seeds fall to the ground, little plants often come up during the season and the following spring. Shipping: Free First class shipping. I will combine shipping whenever possible. Visit My eBay Store: White Buffalo Trading Thanks for Looking and Many Blessings on your Life Journey!
Specifications
| Restocking Fee | 20% |
| All Returns Accepted | Returns Accepted |
| Item Must Be Returned Within | 30 Days |
| Return Shipping Will Be Paid By | Buyer |
| Certification | QAI Organic; KCS Kosher |
| Model | Egypt |
| Country Of Manufacture | Egypt |
| Brand | Starwest |
| Type | Herb Seeds |
Cilantro, or dhania, is an annual herb in the family Apiaceae. Cilantro is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 centimeters (20 in.) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The fresh leaves are an ingredient in many South Asian foods (such as chutneys and salads), in Chinese dishes, in All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking. Coriander is common in South Asian, Middle Eastern, Central Asian, Mediterranean, Indian, Tex-Mex, Latin American, Portuguese, Chinese, African, and Scandinavian cuisine. Mexican cooking, particularly in salsa and guacamole and as a garnish, and in salads in Russia and other CIS countries. Chopped cilantro leaves are a garnish on Indian dishes such as dhal. As heat diminishes their flavor, cilantro leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, cilantro leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen. Cilantro, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect. Chemicals derived from cilantro leaves were found to have antibacterial activity against Salmonella choleraesuis, due in part to these chemicals acting as nonionic surfactants. Growing Tips. Easy to grow indoors or outdoors. Likes cool weather. Grow cilantro in full sun and well-drained soil with a pH of 6.2 to 6.8; it will tolerate light shade where the sun is hot and intense. In the South and Southwest, plant in the fall or the spring about a month before the last frost. Fall is the ideal time to plant in zones 8, 9, and 10 because the plants will last through until the weather heats up in late spring. When plants begin to bloom, the foliage becomes scarce; for steady harvest, set out transplants every 3 to 4 weeks until the weather gets warm in spring, or until the first frost of fall. Matures quickly, and will seed quickly. Cilantro frequently self sows. As seeds fall to the ground, little plants often come up during the season and the following spring. Shipping: Free First class shipping. I will combine shipping whenever possible. Visit My eBay Store: White Buffalo Trading Thanks for Looking and Many Blessings on your Life Journey!
