Cilantro grows tall and blooms at the end of its life, usually after the weather gets hot. It is a fast-growing annual except in milder climates where it will overwinter. Young leaves have the best flavor, so be sure to harvest often. It grows in a rosette of stemmy leaves that are ready to harvest shortly after planting. Sometimes called Chinese parsley, its distinctive aroma and flavor is also part of Caribbean and Asian foods, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades.Cilantro looks like flat leaf Italian parsley, but the leaves are thinner. The leaves have an instantly recognizable fragrance that fills a room when you cut them. If you like the aromatic flavor of salsa served in Mexican restaurants, you'll like cilantro.
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