Product Review

The Santo Cilantro plant, which is a member of the carrot family, is an annual herb with an unmistakable strong sharp scent and the taste associated with authentic Mexican cuisine. Santo is a slow-bolting selection grown for its leaves. Unlike other herbs you can use both the leaves (cilantro) and dried seeds (coriander) of this versatile plant for a variety of culinary treats from Mexican to Asian. Cilantro is one of the most fragrant ingredients in salsa and other Mexican dishes such as burritos, tacos and chili. The branching Santo Cilantro plant grows slow and steady ( slow bolting cilantro ) producing more leaves per plant, and gives the gardener more time to harvest leaves after other Cilantro plants have already gone to seed. The leaf flavor is similar to a strong parsley taste with citrus undertones. After the 2- to 4-inch pale cream flower umbels have formed, allow them to go to seed. Cut and dry the heads, harvesting the seeds and using them as the spice, Coriander. Coriander can be used whole or ground in curries, Oriental dishes, and savory baked goods. Place plants 12-24 inches apart in a full sun location. Cilantro is not too fussy about soil; it just requires a normal well-draining soil with adequate watering. Plant will be mature in 60 days (from seeding), and continue to produce until the frost. Pinching off the flowers before they form seeds will assure a longer cilantro harvest.