The name cilantro refers to the plant’s green stems and flat leaves while it’s other common name, coriander, refers to the seeds. You can use coriander as a common cooking spice, especially in Indian, Middle Eastern, and Asian cuisines.
The uniquely aromatic flavour of Coriander Cilantro seeds is all down to the fatty acids and essential volatile oils that they contain – and it is these properties that are also responsible for its digestion-enhancing and carminative nature too. The seeds are obtained from the coriander plant (also known as cilantro in the western world), and coriander seed powder can be milled from them too.
Gently crush the seed husk holding the two seeds together. Soak the cilantro seeds in water for 24 to 48 hours. Remove from the water and allow to dry.
Cilantro is best grown by directly sowing seed in the garden for two reasons. It grows so quickly it needs no head start indoors, and since cilantro develops a taproot, it doesn’t like being transplanted.
Package Size: 100 seeds per pack
Germination Rate: 75%
Germination Time: 14 – 21 Days
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