Foodology: Dig In!
Feast on Holiday Fun at the 2013 Gardenland Express Show

Feast on Holiday Fun at the 2013 Gardenland Express Show

The Garden's annual holiday flower and train show celebrates "Gathering for the Feast."
What St. Louis Eats: Sam's Herb Garden

What St. Louis Eats: Sam's Herb Garden

One young Garden visitor has turned his interest in herbs into a tasty hobby.
Take the Family Food Challenge!

Take the Family Food Challenge!

Learn more about the foods you eat, from the ways they are grown to the ways they are prepared and enjoyed.

Celebrate Cilantro

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Celebrate Cilantro
Saturdays in the Garden are family-focused, and kids and their families are invited to dig into the Edible Garden in our Children’s Garden! On July 6th, Family Food Saturday will be focusing on cilantro, and from 1 to 3 p.m. the first 200 children will be able to pot this plant and take it home!

Cilantro (Coriandrum sativum) is a warm weather annual that is native to southern Europe and the western Mediterranean. The seasonal blooms are normally white, pink or pale lavender and attract swallowtail butterflies. This culinary herb grows easily in average, medium moisture, well-drained soils in full sun to light shade and does best in cool and dry climates, which makes it a perfect container plant.

Coriandrum sativum is commonly grown in herb gardens for its lacy, strong-scented foliage and its aromatic seeds. Cilantro is actually the foliage and the seeds are called coriander. Cilantro leaves are used for flavoring many different food dishes like salads, salsas, meats, sauces and soups. These leaves taste best when used fresh, and even stems are edible when young. The coriander seeds are ready to harvest 90 days after the seed is planted, which is around late summer to early autumn in St. Louis. Once harvested the seeds are used for flavoring sauces, meats, sausages, stews, chutney, pies and cakes and are also used as an ingredient in curry powder.

If you’re looking for a multi-use herb to add to your family’s dishes and to help teach your children about gardening and cooking, then stop by the Edible Garden on Saturday!
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Throughout 2013, the Garden is inviting everyone to dig deep into the roots of food, think about plants on their plate in whole new ways, connect and share with others and get inspired...
Dig in!
Fall/Winter Food
and Cooking Classes

Fall and Winter Course CatalogExplore the cultural origins of food, learn how to prepare plant-inspired meals and discover the benefits of eating local with our full menu of food and cooking classes. 
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Exploring Edible Plant Life

Andrew Townesmith and his edible plant referencesDiscover the extensive diversity of edible plant life around the globe with Garden research specialist Andrew Townesmith.

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