I have seen some messages on this newsgroup that suggest removing the
flowers from herbs to keep them producing during the summer. Should I do
this with my cilantro, which is now covered with tiny white flowers? I plan
to harvest small amounts of it all summer.

I have seen some messages on this newsgroup that suggest removing the
flowers from herbs to keep them producing during the summer. Should I do
this with my cilantro, which is now covered with tiny white flowers? I plan
to harvest small amounts of it all summer.

I've always let them go to seed once they start to bloom--that way I get
corriander when the cilantro is done. But I think cilantro flowering is
equivalent to lettuce bolting.

On Wed, 02 Jul 2003 03:51:11 GMT, "Stephen Younge"
wrote:

I have seen some messages on this newsgroup that suggest removing the
flowers from herbs to keep them producing during the summer. Should I do
this with my cilantro, which is now covered with tiny white flowers? I plan
to harvest small amounts of it all summer.

Basil needs to be restrained from flowering early to promote leaf
growth. By the time cilantro (or dill) flowers, it's pretty much
done. Pruning the flower stalks will do very little to promote leaf
growth. Cilantro bolts (goes to seed) quite quickly in summer heat.
For a continuous supply, direct sow seeds frequently. There *are*
"slow-bolting" varieties, but I haven't noticed a much extended
lifetime from those. In a cooler climate, it might make a difference.
Best to let cilantro flower and make seeds you can use for later
planting (or in recipes calling for coriander).

Xref: kermit rec.gardens.edible:58213

On Wed, 02 Jul 2003 13:00:30 GMT, Frogleg wrote:

Best to let cilantro flower and make seeds you can use for later
planting (or in recipes calling for coriander).

I agree with Frogleg's diagnosis.

In addition, though its a shame to lose the leaves, don't feel that
you have to dry the Coriander seeds before you use them. After all,
it's so much easier to buy the dried seeds than p[ick & dry them
yourself....

Instead, try using the seeds whilst they are still green and fresh.
You can add them whole to dishes that you are cooking and you will get
a nice explosion of the "leaf" coriander flavour when you eat them,
instead of the much more muted flavour that seeds add.

As an example, it's a bit like using whole green peppercorns (but less
explosive!).

Colin
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(Please reply via the newsgroup)

On Wed, 02 Jul 2003 03:51:11 GMT, "Stephen Younge"
wrote:

I have seen some messages on this newsgroup that suggest removing the
flowers from herbs to keep them producing during the summer. Should I do
this with my cilantro, which is now covered with tiny white flowers? I plan
to harvest small amounts of it all summer.

I let mine go to seed...coriander seed is a very nice herb, smells a
lot better than cilantro, even though they come from the same plant
The flowers also attract beneficial insects.

Dan

On Wed, 02 Jul 2003 23:24:49 +0100, Colin Malsingh
wrote:

On Wed, 02 Jul 2003 13:00:30 GMT, Frogleg wrote:

Best to let cilantro flower and make seeds you can use for later
planting (or in recipes calling for coriander).

I agree with Frogleg's diagnosis.

In addition, though its a shame to lose the leaves, don't feel that
you have to dry the Coriander seeds before you use them. After all,
it's so much easier to buy the dried seeds than p[ick & dry them
yourself....

Instead, try using the seeds whilst they are still green and fresh.
You can add them whole to dishes that you are cooking and you will get
a nice explosion of the "leaf" coriander flavour when you eat them,
instead of the much more muted flavour that seeds add.

As an example, it's a bit like using whole green peppercorns (but less
explosive!).

What an interesting idea. I usually gather the seeds and save for next
planting, but *do* like to cook Thai- and Indian-type dishes, which
would seem to be ideal for this use. And of course, even one 'gone to
seed plant' has bezillions -- plenty to both use AND save. Thanks.