* Germiantion: 3 weeks
* The coriander plant, whose leaves are known as cilantro. Specially bred for its large, tasty leaves, this variety has the advantage of being slow to run to seed.
* Nearly every part of this herb has a culinary use; in Thai cuisine, the roots flavor spicy sauces, while the cilantro leaves season and garnish Chinese, Vietnamese, and Mexican dishes. The coriander seed is used in candy, specialty breads, sauces, desserts, and even perfumes.
* Prefer rich, well drained soil and full sun, and it will tolerate some shade and warm climates. This herb does not take transplanting well, direct sow the seeds 1/2" deep in rows 18-20" apart; thin the seedlings to 12" apart as soon as they develop leaves.
* Harvest the leaves of the plant, known as cilantro, as needed; the secondary, feather-like leaves cannot be eaten because of their bitter taste. The seeds can easily be gathered as soon as they ripen to a straw color; remove the seed heads and let them dry completely, then thresh to remove the seeds.