A Guide to Growing Cilantro: Plus A Delicious Pico De Gallo Recipe

Cilantro: The Love-It-or-Hate-It Herb

Ever wondered why cilantro seems to divide people into two camps: those who love its bright, citrusy flavor and those who find it soapy or even repulsive? Well, it’s not just you. I tend to fall somewhere in the middle.  I can take it in small quantities.  But whether you’re a fan or a foe, there’s no denying that this  herb can add a fresh and zesty kick to countless dishes. 

Growing and Harvesting Cilantro: A Fresh Herb Guide

Cilantro,  is a staple in many cuisines around the world. It’s a versatile herb that can be used in everything from salsas and guacamole to soups and stews. There’s no need to buy grocery store cilantro when you can easily grow it at home, either in pots on your patio or deck, or directly in your garden. 

Cilantro is a cool-weather annual, meaning it prefers to be planted in the spring or fall. It will not tolerate the heat of summer.  I am planting my fall garden now, so cilantro will be added to my raised bed garden. Here’s a quick guide to planting cilantro:

1. Choose a sunny location: Cilantro needs at least six hours of direct sunlight per day.
2. Prepare the soil: Ensure the soil is well-draining and rich in organic matter.
3. Purchase established plants:  My first frost is November 1st, so I will not have time to plant seeds directly in the ground.  Save direct seed sowing for the spring, when you have a longer growing period.
4. Water regularly: Keep the soil moist but not soggy.

Harvesting Cilantro

Cilantro grows quickly, and you can start harvesting it a few weeks after planting. Here’s how to harvest cilantro:

1. Snip the leaves: Use a sharp pair of scissors to snip the leaves from the plant.
2. Harvest before flowering: Cilantro becomes bitter after it flowers, so harvest it before the flowers appear.
3. Encourage regrowth: Harvesting the leaves will encourage the plant to produce more.

Cilantro Recipe: Pico de Gallo

Pico de gallo is a classic Mexican salsa made with fresh tomatoes, onions, cilantro, and lime juice. It’s a delicious accompaniment to tacos, burritos, and chips. I love pico de gallo directly on top of my salad. 

You can use any tomato when making pico de gallo,  but I find that paste tomatoes such as Romas have less juice, are meatier, and are easier to chop into pieces without becoming mushy. As fall approaches, I am trying to use up my tomatoes before removing the plants for my fall garden.  This recipe is a great way to do that.

Ingredients:

• 2 large tomatoes, diced
• 1 small onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, minced (optional)
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a bowl.
2. Stir to combine.
3. Serve immediately or refrigerate for later.

By following these tips, you can easily grow and harvest fresh cilantro in your own garden. Enjoy the satisfying taste of homegrown herbs in your favorite recipes!

Are you ready to grow your own fresh herbs? You don’t need a lot of space to enjoy the delicious flavors of homegrown produce. I’ve created this  21-page Herb Guide which provides you with everything you need to know to start your herb garden. Includes profiles of the most common culinary and herbal tea herbs, recipes, an herb pairing guide,and tips on brewing your own herbal teas.

Get your copy today for only $8 and start enjoying the fresh taste of herbs, straight from your garden.   Purchase Your Copy Here

 

Happy Gardening!

Karen