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Bonnie plants
Bonnie Plants Cilantro Live Herb Plants - 4 Pack, Cool Season Annual, Leaves & Seeds In Mexican, Caribbean or Asian Dishes
Disponibilidad
Sin stock
Sin stock
Peso con empaque
1.44 kg
1.44 kg
Devolución
No
No
Condición
Nuevo
Nuevo
Producto de
Amazon
Amazon
Sobre este producto
- Aromatic leaves, flavorful seeds
- Garden use: in containers, herb & flower gardens
- Culinary use: leaves & seeds in Mexican, Caribbean or Asian dishes
- Plant in full sun to partial shade for the Best yields
- Plant during early spring & Fall
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If you like the aromatic flavor of salsa served in Mexican restaurants, you’ll like cilantro. The leaves have an instantly recognizable fragrance that fills a room when you cut them. Sometimes called Chinese parsley, its distinctive aroma and flavor is also part of Caribbean and Asian foods, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades. Cilantro looks like flat leaf Italian parsley, but the leaves are thinner. It grows in a rosette of stemmy leaves that are ready to harvest shortly after planting. Young leaves have the best flavor, so be sure to harvest often. It is a fast-growing annual except in milder climates where it will overwinter. Cilantro grows tall and blooms at the end of its life, usually after the weather gets hot. After it blooms, harvest the seeds–they are what you buy in spice jars as coriander, another common ingredient in Asian cooking. You can grind the seeds or use them whole. Some gardeners also let the seeds drop to make new plants.
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