Spotlight on Cilantro – A Spice and Medicinal Remedy All In One

Posted by Julian Pollock
June 15th, 2009
Filed in Fruits, Veggies and Herbs
Tags: cilantro, coriander, healthy living, herb garden, herbs, kitchen spices

Is it cilantro or coriander? It’s both, and the names are often completely inter-changeable. The plant is a member of the carrot family, and frequently the leaves of this herb are called cilantro while the seeds are referred to as the spice coriander. Cilantro grows wild in southeastern Europe. It has also been cultivated for thousands of years in India, where it is known as dhania, in Egypt and right through to China. It was introduced into Peru and Mexico by Spanish conquistadors and has now become accepted as an integral herb within Mexican cuisine.

In China, the herb was used in love potions since it was believed that cilantro/coriander had aphrodisiac qualities. In fact, the classic book, 1001 Arabian Nights includes a tale of a childless merchant who was cured by a potion containing coriander. The Chinese also believed cilantro provided immortality.

Cilantro in the Garden

Cilantro has parsley-like leaves, and is also known as Chinese parsley. It is a quickly growing, but short-lived, annual that reaches one to three feet in height. Cilantro is easily grown in pots as well.

Cilantro does not like wind or hot weather. It will bolt, or go to seed, quickly in soil that reaches 75F. The ideal location for the herb is a sheltered spot that receives early morning or late afternoon sun while being shaded for the hottest part of the day. In warm climates, it does best in early spring and fall.

Planted near anise, cilantro will help the seeds germinate and it also grows well with chervil. It hinders fennel germination however, so keep that in mind when planning your organic herb garden. The flowers attract honey bees though cilantro rarely has problems with diseases or insects.

Growing Cilantro

Cilantro thrives in almost any soil and tolerates dry conditions. Since it does not transplant well, the seeds should be sown directly into the ground or growing pot. Place the seeds half an inch deep, thinning to about eight inches apart when the plants emerge. Since it is short lived, sowing new seeds every four to six weeks will ensure a steady supply during the growing season.

In many zones, cilantro will re-seed automatically. After the plant bolts, allowing it to go to seed will produce plants again the following year. If you wish, you can certainly collect and store the coriander seeds for cooking, either grinding them to powder or using them whole.

Harvesting

The entire cilantro plant is edible, including the roots and flowers. Begin to harvest leaves as needed when they reach four to six inches in height. The small, immature leaves have the best flavor. It is best picked in the morning after the dew has evaporated. It is also best used unwashed to avoid losing the aromatic oils – one typical advantage of organically prepared, chemical-free growing! Dried leaves do not store well, but they can be frozen.

Harvest the coriander seeds after the flowers and leaves turn brown. Cut the entire plant and hang it in a dry, cool place with a container underneath to catch the seeds as they fall. When the seeds have dried completely, store them in a sealed jar to use in cooking – either grinding them to powder or using them whole. You can also of course use them for planting and growing your next fresh crop.

Medicinal Uses of Cilantro

Cilantro is rich in nutrients. It is a good source of iron, magnesium, phytonutrients and flavonoids and is also high in dietary fiber. Like its cousin parsley, cilantro is useful as a digestive aid. It is helpful in preventing nausea and relieving flatulence. Cilantro stimulates the appetite and aids in gastric juice secretion.

Cilantro has a reputation for lowering blood sugar which may make it valuable in the treatment of diabetes. It has been documented that the coriander seeds have hypoglycemic properties, possibly the result of stimulating insulin secretion. It is also reputed to lower bad LDL cholesterol while raising good HDL cholesterol.

The antimicrobial properties of cilantro have been demonstrated to be effective in fighting Salmonella, which is so often implicated in food poisoning. For instance, cilantro contains a potent antibiotic compound called dodecenal ,which has been shown to be twice as effective as the most commonly used antibiotic in killing salmonella. Along with eight other antibiotic compounds found in cilantro, it has been suggested that dodecenal be developed as a food additive to be used as a preventative of food borne illness.

One of the more intriguing theoretical properties of cilantro is its chelating abilities, or ability to remove heavy metals from the body. It is suspected that mercury poisoning could result from older metal tooth fillings. There is concern that mercury is slowly released into the blood stream allowing its harmful build up in the body over time. It has been reported by those suffering from the “brain cloud” of mercury poisoning that consistently consuming a couple or more teaspoons of cilantro pesto every day has resulted in relief within a few weeks! You can read an abstract here for more info.

This is last in a series of articles presented in conjunction with Julian Pollock of Organic Family Circle. The series explores the value and encourage the home growing of simple organic herbs for health and culinary pleasures.

Read the Entire Series

• Organic Herb Gardens: From Garden to Kitchen to Medicine Cabinet
• Growing Herbs for Fresh Organic Salads
• Basil: Powerhouse of Flavor, Nutrition and Healing
• Catnip: The Humble Prize in Your Organic Garden
• Chamomile and Lavender: Fragrance and Health in Your Organic Herb Garden
• Spotlight on Cilantro – A Spice and Medicinal Remedy All In One