Growing of Cilantro/Coriander..................
The cultivation of cilantro / coriander
Site: This herb thrives in damp, cool springs and hot, dry summers. It usually requires sunshine but in the morning sun and shade grown in the hot afternoon. Choose a place where well-drained soil and amended with plenty of compost.
Propagation: Plant cilantro where you want to grow it to be, it will develop a deep tap root that does not respond well to transplanting. Sow seeds 1 / 2 inch deep after all danger of frost is past. Cilantro is very short-lived and will take a little work in your herb garden. A continuous supply of leaves, sow successive crops every three weeks until late summer. In containers, as in the soil, direct seeding is best. If you must open the pot plants from the nursery, you will need in peat pots that can go grow in the ground so that the roots undisturbed.
Growing: When plants emerge, thin them to 4 inches apart and mulch to preserve moisture and deter weeds. Keep making a watchful eye on the young plants that will not dry out. Once established, it needs only a little water. Like most herbs, coriander performs well in containers but choose pots that are at least 12 inches deep to accommodate the tap root system. Use potting soil enriched with compost and water regularly.
Harvest: You can use this Mediterranean native for its leaves, which are known as cilantro, or for its dried seeds, called coriander grow. At harvest cilantro, you can start cutting as soon as the plant is about 6 inches tall by the outer leaves and leaving the growing point intact for the new leaves grow from. Or you can harvest all the plants when they are in. about 6. high, if you only want the leaves When the target you want is the seeds, wait until the seeds begin to ripen in late summer or early autumn, then cut the plants at the base and hang them upside down to end in paper bags. Drying.
Culinary uses: Coriander, also known as Chinese parsley is a staple herb of Asian and Mexican cuisine. Coriander seed has no similarity in taste to cilantro leaf. Ground coriander is used in desserts as well as in curries, meat and seafood. Add it to stews and marinades for a distinctive Mediterranean flavor.
Site: This herb thrives in damp, cool springs and hot, dry summers. It usually requires sunshine but in the morning sun and shade grown in the hot afternoon. Choose a place where well-drained soil and amended with plenty of compost.
Propagation: Plant cilantro where you want to grow it to be, it will develop a deep tap root that does not respond well to transplanting. Sow seeds 1 / 2 inch deep after all danger of frost is past. Cilantro is very short-lived and will take a little work in your herb garden. A continuous supply of leaves, sow successive crops every three weeks until late summer. In containers, as in the soil, direct seeding is best. If you must open the pot plants from the nursery, you will need in peat pots that can go grow in the ground so that the roots undisturbed.
Growing: When plants emerge, thin them to 4 inches apart and mulch to preserve moisture and deter weeds. Keep making a watchful eye on the young plants that will not dry out. Once established, it needs only a little water. Like most herbs, coriander performs well in containers but choose pots that are at least 12 inches deep to accommodate the tap root system. Use potting soil enriched with compost and water regularly.
Harvest: You can use this Mediterranean native for its leaves, which are known as cilantro, or for its dried seeds, called coriander grow. At harvest cilantro, you can start cutting as soon as the plant is about 6 inches tall by the outer leaves and leaving the growing point intact for the new leaves grow from. Or you can harvest all the plants when they are in. about 6. high, if you only want the leaves When the target you want is the seeds, wait until the seeds begin to ripen in late summer or early autumn, then cut the plants at the base and hang them upside down to end in paper bags. Drying.
Culinary uses: Coriander, also known as Chinese parsley is a staple herb of Asian and Mexican cuisine. Coriander seed has no similarity in taste to cilantro leaf. Ground coriander is used in desserts as well as in curries, meat and seafood. Add it to stews and marinades for a distinctive Mediterranean flavor.
ليست هناك تعليقات:
إرسال تعليق