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Cilantro ORGANIC
Both the foliage (cilantro) and seed (coriander), make this herb very versatile. The crushed seeds season stews, cookies, and beans. The seed, Coriander, has a strong citrusy, lemon flavor. Cilantro has a thousand uses from as simple as a sprig in chicken soup to chopped in Mexican food. Cilantro is also called Chinese parsley. The Cilantro/Coriander Organic, 'Coriandrum sativum', is one of the most useful and tasty herbs available. Plant in the spring after the last average frost date. Senna tea is made from crushed Coriander. This packet plants 13 - 10 foot rows. The Cilantro will bolt (flower) later than regular Cilantro. The foliage of the Cilantro plant has a sage flavor with a strong suggestion of citrus and is used more than the seeds at this time. This plant was cultivated 3000 years ago by the Greeks and Romans to make vinegar to preserve meat. ... more
Collards This non-heading member of the cabbage family has huge cabbage-like, blue-green, slightly crumpled, juicy leaves. Collards are excellent when served with corn bread and fried green tomatoes. Collards are overlooked for gourmet greens, lettuce, and cabbage. The leaves of the collard can be harvested as needed. Plant in early spring, 3 to 4 weeks before last frost or in late summer, 10 to 12 weeks before first fall frost. In dry climates, water deeply once a week. They prefer rich, moist, well drained soil with lots of organic matter. The Collards Georgia Southern, 'Brassica oleracea', is a heat and cold tolerant variety that is high in vitamins and minerals. Georgia Southerns are easy to grow and they make great container plants. Collards grow under more adverse conditions, and are very tasty when cooked or when young leaves are used in salads. |
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