THE CHINESE HERB GARDEN - Growing Chinese Vegetables in Your Own Backyard - page 138

Growing needs. Frequent feedings with diluted fertilizer are better than a lot all at once.
Water plants with half-strength fish emulsion or other liquid fertilizer after planting and
after harvest, or every three to four weeks. Good moisture levels are important, as dry
conditions encourage plants to go to seed. Water plants in containers two or three times
a week; once a week in the garden.
How to Harvest
For leaves. You can start to crop the leaves when plants are about 6 inches high. Fre-
quent cutting encourages production of more leaves and delays the formation of seeds.
To store the fresh leaves, wash in cold water, drain thoroughly, and wrap in a paper tow-
el. Store in a plastic bag in the refrigerator. Some people prefer to place stems in a jar
of water in the refrigerator; this works well if you can keep from tipping over the jar.
For seeds. To harvest seeds, watch to see when the first seedpods turn golden brown.
If all the seeds are allowed to ripen fully on the plant, the pods will shatter, scattering
the seeds, and you'll lose most of your crop. Instead, as soon as the first seedpods are
dry, pull up the whole plant, put it in a paper bag, and hang it in a warm, dry place. The
bags catch the ripening seeds in the bottom and also keep the plant clean. Rub the round
seedpods between your hands to release the curved seeds within.
Unusual weather conditions can hasten maturity considerably. Keep an eye on your
plants. They may surprise you by going to seed much earlier than expected.
Varieties
Almost any seed catalog that offers herb seeds lists cilantro/coriander. Catalogs that
specialize in Asian vegetables may list it as Chinese parsley. If you grow this for its
leaves, look for varieties described as slow to bolt. These give you a longer season of
harvest before going to seed.
Varieties to look for: Asia Choice, Glory TW, Slow Bolt Winner.
CULINARY USES
FRESH LEAVES . Cilantro leaves are best when young and tender:
• Fresh leaves add zest and a touch of the unexpected to salads.
• Mince and sprinkle leaves over sliced and buttered Jerusalem artichokes.