Cilantro 2in. Plants

QUICK FACTS

TYPE: Herb

QUANTITY SOLD IN: per plant

AVAILABILITY: July- September

FLAVOR: Aromatic, sweet, spicy

USE: Can be consumed raw or cooked

GROWN IN: Greenhouse

GROWN BY: Student Vegetable Field

PROCESSING: Wash

Planting Instructions

Make sure that it has full-time sun exposure

Space plants about 6-8 inches apart

Cilantro begins to degrade with really hot temperatures so make sure to harvest before than

 

STORAGE AND PREPARATION

SHORT TERM STORAGE: Store in loose plastic bag in refrigerator

LONG TERM STORAGE: Dehydrate. Freeze in ice cube trays with water.

FREEZING: Freeze in ice cube trays

 

RECIPIES

 

Salsa Verde

8 tomatillos, husked, rinsed, and chopped

1/3 cup fresh, chopped cilantro

1/2 cup green Anaheim or New Mexico chilies, chopped

2 serrano chilies, seeded and minced

1 tsp. minced garlic

1/2 cup chopped green onion

Place all the ingredients in a food processor or blender and thoroughly mix. Allow mixture to remain a little chunky. Or, all ingredients can be simply mixed together well and served in a chunkier style. This salsa tastes best if it is refrigerated for several hours before serving.

 

Cilantro Guacamole

2 large ripe avocados, skinned and mashed

1/2 cup finely minced onion

2 small tomatoes, finely chopped

1/4 cup of finely chopped cilantro (add a bit more if you really like cilantro)

1 or 2 jalapeño peppers, seeded and minced

Juice of 2 limes

Salt to taste

Mix all ingredients and serve immediately.