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Slow Bolt Cilantro, A Cool Season Herb

30 . March .2017Cheryl Miller1 Comments

Cilantro, also known as Coriander, is grown for its distinctly flavored green leaves. This foliage is often used in Mexican and Asian cuisine, and is found in many types of salsa. It adds a fresh, unique taste to recipes.

Cilantro is known for its tendency to bolt in warm weather. Although the flower stalks it produces are attractive to beneficial insects, the leaves of the plant will lose their delicious flavor once the plant has bolted. Fortunately, Slow Bolt Cilantro has been developed to hold off bolting for longer than other varieties, meaning more time to enjoy the fresh leaves and their distinctive flavor and aroma. After the cilantro does bolt and produces flowers, you can collect seed (called Coriander seed) and/or allow the plant to reseed itself to come back again.

Slow Bolt Cilantro grows quickly in cool weather and can handle a light frost. This plant likes well-drained soil and full sun or part shade. If your climate has mild winters, it can be best to plant cilantro in the fall. You can then harvest the cilantro until the weather gets hot in the spring and summer. To harvest, cut stems near ground level.

Recipes/How to Use:
Cilantro is commonly used in Mexican recipes. Many salsa recipes call for cilantro, and it can also be added to meats, salads, soups, dressings, or used as a garnish. You can grind the cilantro seeds and use in cooking as well.
Fresh Cilantro Salsa
Ingredients:
3 large, fresh tomatoes, chopped
Juice from one lime (preferably freshly squeezed)
1 small white onion, chopped
1 jalapeno chili, chopped
1 cup fresh cilantro, chopped
Salt, to taste.
Combine all ingredients except the cilantro in a blender. Blend until the mixture is smooth. Add the cilantro, then pulse a few times. Remove from blender and serve with tortilla chips.

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Comments

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    Laura Morales

    May 10, 2019

    Cilantro Rice
    3 1/2 cups packed cilantro leaves (about 3 ounces)
    3 medium garlic cloves
    1 medium serrano chile, halved lengthwise and seeded
    3 1/3 cups low-sodium chicken broth
    1 tablespoon vegetable oil
    1/2 cup minced yellow onion
    2 cups long-grain white rice
    1 tablespoon “Real” salt

    Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.
    Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve. ENJOY!!!

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