Cilantro is a member of the Parsley family. It is a hardy annual indigenous to Southeastern Europe, North Africa and West Asia. The entire plant and seeds are properly named coriander, while the leaves alone are cilantro.

Featured in Middle Eastern, Latin American and Asian cuisines. Used to enhance flavor of meats, fish, salads, rice and soups.

It is a good source of vitamin K, calcium and fiber.

Instructions: During summer and in hot climates place in a spot with afternoon shade to prevent premature seeding. Do not refrigerate.

Harvest desired amount as needed.


Pico de Gallo

  • 6 cups diced roma tomatoes (about 3 to 4 large tomatoes)
  • 1 cup diced white onions (about 1 large onion)
  • 4 large jalapeño peppers, seeded, deveined and diced
  • 3/4 cup chopped cilantro (about 1/2 a bunch)
  • 2 limes, juiced (about 4 tablespoons)
  • 1 pinch of salt, to taste

Add all ingredients to a large bowl.

Mix together, taste, and season with more salt if necessary.

Enjoy immediately or cover and refrigerate until ready to serve.