Dirty Practices
By Andrea Peck
If you are a fan of that little green sprite known as cilantro, you may you may have heard about the recent spate of food-borne illness in the form of cyclosporiasis has hit the news. Over 300 people in 26 U.S. states have contracted the illness after eating infected cilantro that has been traced back to a number of farms which reportedly had unsanitary conditions.
You do the math.
But, why buy it? Though it is a little tricky, cilantro can be grown at home. It is small enough that it can be planted in a container. I'd say you can even grow it in a sunny window indoors. But, the best thing about cilantro is the size of its seed. Forget those tiny seeds that all stick together like, ahem, carrots. Cilantro seeds are big enough for most people to get a good grip on them and plunk them solidly in soil.
Cilantro is a bright perky plant that is easily placed amongst ornamentals if you are so inclined. But, one source stated that giving cilantro its own area of the garden is best. Allow the plant to go to seed and it will reseed itself.
Fall is a good time to set out plants, so I'd say right now is when you want to get those seeds in the ground. Cilantro is known for its quick turn-around time. It grows – and bolts before you know it, particularly in warm weather. Catch those leaves while you can, allow some to go to seed and you should have enough to keep you in business throughout the fall. In climates where there is no hard frost, such as some of our coastal areas, cilantro may continue growing throughout the winter.
Cilantro appreciates a pH of 6.2 to 6.8. The best area to grow it is in a cool but bright area of the garden. Heat above 75°F promotes bolting and an unfortunate flavor change. This plant must be kept moist. You can extend the season by cutting for use. Our sun, even on the coast can be searing, so try a shadier spot for best results.
If you can't keep up with this rapido plant, you may be pleased to see that when it goes to seed it is quite attractive. The once edible leaves become smaller and more delicate. White flowers crown the plant. It is like a dainty ethnic visitor. The flowers turn to seed and those are what we call coriander. They can be harvested and used in cooking as well. It's a win-win.
Of course, the taste of fresh cilantro is worth the panic you feel as you run out to the garden and check for signs of bolting. Used in many foods, especially Latin and Indian dishes, you can see from the deep green color of the leaves that it is healthy accompaniment to any meal.
For more reading on the “Cilantro Scandal” see this link:
http://www.nbcnews.com/news/us-news/more-380-u-s-sickened-cilantro-linked-infection-n404221