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Coriander
/ Cilantro (Coriandrum sativum) - Annual
Coriander
is a delicate annual herb with several branches and lacy leaves
with jagged edges belonging to the carrot family. Native to South
Europe and Asia, this aromatic beautiful herb is found in many
parts of the world. Coriander's leaves called cilantro is used as seasoning in
curry's,
salads and soup and its dried ripe spherical seeds mostly in
powder form is slightly roasted and used as curry powder in dishes, to flavour cakes, cookies,
alcoholic beverages such as gin etc. This fragrant spice also has
its own medicinal properties. Oil of Coriander seeds is a valuable
ingredient in perfumes. Coriander plant grows fast to a height of 1 to
3 feet with a spread of 9 inches. It has branched pale green
shoots with fan shaped bright, green leaves with jagged edges. The
flowers
are small and pinkish- white, formed in clusters that will ripen
into coriander seeds. The aromatic seeds are round yellowish brown
in colour when ripe. The strongly flavoured leaves, the seeds and
shoot are all edible.
Propagation and Planting
The propagation of coriander is through seeds. Seeds can be
sown directly in the garden or in a container or pot. Plant
the seeds 1/2" to 1" deep, 2-3 feet apart in rows and
rows should be 15" apart. Coriander traditionally germinates
very slowly and can take as long as 21days to emerge. Ensure
regular watering and that the soil is warm enough for speedy
germination.
The plant prefers well drained loamy soils rich
in organic matter with a pH of 5.5 to 6.5. Soil should not be too
rich with organic matter as too much nitrogen lessens the flavour.
The plant requires partial shade but fairly high temperature and
sufficient water. The plant can be kept in full sun but must be
shaded during the heat of day to protect against sunscald. Too
much heat can damage the fruit. They need a long season to ripen,
so choose an early variety.
Coriander leaves can be picked when the plant
is immature i.e. only a few inches tall. Fresh tender leaves have
better flavour. But seeds ripen only after a long season say about
2 1/2 months before they are ready to be picked. Harvest seeds
when fruits turn brown and before they shatter. Mature or ripe
fruits have a distinct spicy aroma. Leave the seed heads in a dry
airy place for 2-3days. Shake off the seeds and store for later
use.
Problems and Care
Several commonly occurring root diseases, such as damping off
and seedling rot, can infect coriander seedlings. Symptoms include
yellowing and death of newly emerged seedlings. Seeds chosen must
be clean and healthy. The best protection against diseases is to
choose resistant healthy varieties and to rotate crops as much as
possible. It is important to use clean seed to reduce the risk of
seedling diseases. Crop rotations will help to prevent the build
up of diseases.
Weed build up is another problem which limits
coriander production. Spray three to four times per season to
control weeds. Grasshoppers are an insect pest in coriander as
their heads and other body parts can contaminate the grain sample
and cause downgrading or rejection. Leaf hoppers also can spread
aster yellows disease which can make the plants sterile. Attempts
should be made to prevent the spread of leaf hoppers into the crop
area. Stems of coriander are weak and the plant may require
staking.
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