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Coriander is a frost-sensitive annual with feathery, finely divided leaves growing on stems from 18 to 36 inches tall. Coriander leaves, known as cilantro, resemble flat-leafed parsley. Blossoms in spring and summer are tiny white to pale pink flower clusters. The plant sets small round, ribbed, beige-colored seeds in late summer. |
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Harvesting Guide
HARVESTING
Snip cilantro leaves for fresh use after the plant is 6 inches tall or more. Pick just the top 2 to 3 inches to ensure continuous growth. Continue picking leaves until the plant flowers. Snip off the tops of stems before the plant flowers for continued harvest of leaves. For coriander seeds, allow plants to flower; seed will be ready for harvest 2 to 3 weeks after flowering when they turn light brown. The seeds are small, only about ? inch in diameter. Harvest them when they dry but before they fall to the ground.
SAVING SEEDS
The seeds are contained in the flower heads. Make sure that you cut the stems at least 8 inches long.
Bundle the stems of the herbs together using either string or a rubber band.
Place your bundle of herbs upside down with the seed heads inside a brown paper bag. Tie the bag closed around the stems with either string or a rubber band.
Hang the bag in a dry place. Do not hang it in direct sunlight. The seeds will fall into the bag as they dry.
Remove the seeds and stems from the bag after most of the seeds have fallen. Remove any seeds remaining on the seed heads. Store them in a glass jar in a cool, dark area until you are ready to use them..
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