Cilantro

Harvest, Storage, and Use
You can harvest cilantro's foliage continually in the cooler months of spring and fall and through winter in the lower and Gulf South. The larger lower leaves are less pungent than the fernlike upper leaves. Be careful not to cut more than one-third of the leaves at a time, or you may weaken the plant.

Use chopped fresh foliage in black beans, salsas, stir-fries, and Mexican dishes. You may want to use the carrotlike root in Asian dishes as it has a more intense flavor than the leaves. Add leaves at the last minute for maximum seasoning, but remember that cilantro easily dominates, so use it sparingly. It marries well with chives, cumin, garlic, marjoram, mint, and peppers. Use the fragrant flowers in floral or herb arrangements. To preserve cilantro leaves for future use, freeze them in water or oil; they lose most of their flavor when dried.

Harvest the seedheads as soon as they ripen, or the weak stems will bend and the seeds will drop. (If you want cilantro to self-sow for next year's crop, leave a few seedheads standing in the garden.) Clip the seedhead halfway down the stem, and place it in a paper bag or basket. Put the bag in a well-ventilated spot. In five to six days, the dry husks will split into two halves, allowing the seeds inside to fall out.

Store coriander seeds in the refrigerator. Add a dash to sautéed fresh mushrooms, or use in relishes, pickles, or Indian dishes.

Troubleshooting
Cilantro occasionally has problems with aphids, mildew, whiteflies, and wilt. To prevent or control mildew and wilt, remove spent cilantro plants at the end of the season.