When you have cilantro in the garden, short of drastic measures, you have it forever. This is a great benefit to cooks who prefer using fresh herbs because as soon as the cilantro has large enough leaves to pick, it’s fair game for the kitchen. I’ve harvested one or two leaves off of many tiny plants early in the spring just so I could add it to dishes.
Cilantro has that unique, pungent flavor prevalent in many Mexican dishes. It resembles flat-leafed parsley, but has a distinct flavor. When I first grew cilantro, it smelled so strong in the garden that I hated to even brush against it, but as I used it in the kitchen, I was soon eating it straight from the plant. It definitely grows on you.
It’s extraordinarily easy to propagate. Purchase seeds on local racks throughout the spring, or in seed catalogs. Plant them as soon as your soil warms in early May, and continue planting for several weeks for successive crops. The greatest drawback for cilantro is its tendency to bolt in hot weather. This can be prevented, or at least slowed, if you keep plenty of water on it, as well as using it regularly.
As long as you allow some of the cilantro to go to seed, which is hard not to do, you will have early plants the next year.
One of my favorite dishes with cilantro is from a lunch I had in Banff, Alberta years ago. This is very fast and very easy for summertime meals.
Cilantro-Chicken Wraps
1 lbs. chicken –chopped into bite-sized pieces
2-3 T. olive oil
2 cloves garlic – minced
1 small onion - chopped
3 stalks of celery – chopped
1 jalapeño pepper - chopped
1 – 1 ½ cups of fresh cilantro – chopped
1 tsp. sweet paprika
½ tsp. cayenne
Salt and pepper to taste
Cooked rice
Tortillas
Salsa
Sour cream
Grated cheddar cheese (optional)
Avocado (optional)
Sauté the garlic in the olive oil. Add the chicken and cook thoroughly. Add the onions, celery and jalapeños. Cook until just soft. Add the cilantro, sweet paprika, cayenne, salt and pepper. Cook until the cilantro is wilted.
Heat your tortillas by either micro-waving them for a few seconds, or placing them one by one in a heated pan on top of the stove. Add a large spoonful of the chicken-cilantro mix to the warm tortilla, then a spoonful of the cooked rice, sour cream, salsa, cheddar cheese and avocado, if you choose. Roll it up and enjoy the fresh flavor of spring cilantro!
Photo from www.peoriagardens.com
