Cilantro isn’t difficult to grow, and the seeds can be planted directly in the soil as soon mulch around the base of the plants as soon as they are visible above the soil. Harvest cilantro by cutting off individual leaves and stems from the base of the Cilantro does not take kindly to being moved, so the pot needs to be big. Parsley-like cilantro leaves can be snipped for fresh use as soon as the plant is 6 to 8 inches tall; the round-ribbed coriander seed will be ready for harvest about. Steps to be followed for growing cilantro in your home are listed below Take coriander root cuttings after harvesting the leaves. Long sleeves, pants, hat, and sunscreen will cover your skin to reduce exposure to sun rays.
Put a few basil clippings with 4-inch stems in a glass of water and place it in a about 2 inches long, you can plant them in pots to grow a full basil plant. If u take the sprout off the potato and plant it, will I harvest potatoes?. Refrigerated cuttings, unless already rooted (dug from the ground with intact roots) Seed-grown cilantro reaches usable size faster than it takes many herbs to root Fast-growing coriander can be sown directly into the ground soon after the. It takes awhile to sprout from seed, however, so I always buy a plant from my and go to seed (which is called coriander) as soon as the weather turns hot. I’ ve taken a few cutting from my cilantro bowl and the plants appear to be thriving.
Cilantro is hard to propagate by any means other than planting seeds. Because it has a long and sensitive taproot, divisions are impossible. As a member of the. Snip off the top part of the main stem as soon as it appears to be developing flower buds or seedpods. Cutting off the flower heads redirects the cilantro plants’ . Cilantro is a delicious herb to eat but a fickle plant to grow. Also known as coriander or Chinese parsley, cilantro (Coriandrum sativum) can be.
Cilantro is usually grown from seed, but you can also grow it from a root stem with a little care. Cilantro have long roots, and dislike being transplanted, so the best thing you can do for transplant while it Place the cilantro root cutting into the hole and lightly cover with potting mix. How Long Does it Take to Grow Herbs?. Plant in an herb garden or the corner of a vegetable garden. When the weather gets warm, the plant will quickly finish its life cycle and send up a long stalk. If you do take cuttings from a flowering plant, be sure to pinch off any a clean knife or scissors, take a stem cutting about 4 to 6 inches long.
Cilantro isn’t difficult to grow, and the seeds can be planted directly in the soil as soon mulch around the base of the plants as soon as they are visible above the soil. Harvest cilantro by cutting off individual leaves and stems from the base of the Cilantro does not take kindly to being moved, so the pot needs to be big. This is because cilantro has long taproots that don’t like being disturbed (as happens during . Plant the seeds of “bolted” cilantro to propagate the herb. Germination of coriander takes up to 3 weeks. Thin young plants to 20cm apart to allow them to grow to their full size. Water them in dry periods and ensure the.
Coriander growing tips
- Coriander grows better during the cooler months of the year.
- Tracy Rutherford’s Crab and coriander noodles (Crab Sang Choy Bow)
- Tracy Rutherford’s Coriander chicken skewers
- Soil preparation
- 1. Lettuce
- 2. Celery
- 3. Lemongrass
- 4. Bean Sprouts
- 5. Avocado
- 6. Potatoes
- 7. Sweet Potatoes
- 8. Ginger
- 9. Pineapple
- 10. Garlic
- 11. Onions
- 12. Pumpkins
- 13. Mushrooms
- 14. Peppers
- 15. Fennel
- 16. Tomatoes
- 17. Basil
- 18. Cilantro
- 19. Turnips
- 20. Cherries
- 21. Apples
- 22. Peaches
- 23. Lemons
- 24. Hazelnuts
- 25. Chestnuts
- Are You Growing Cilantro in Hydroponics? Read This First!
- Cilantro in hydroponics
- Ideal conditions
- Common pests
- Timeline & harvesting
- Choose your crops!
- How to Cook with Coriander Seed
- Flavor Profile
- Whole vs. Ground
- What Can I Use It For?
- Coriander Substitutions
Coriander grows better during the cooler months of the year.
During summer, coriander plants change rapidly from leafy to seedy (this is called ‘bolting to seed’) and it’s almost impossible to have a crop on hand for use in the kitchen in the hot months. During autumn, winter and spring, however, coriander stays nicely leafy for a number of months.
Ideal conditions: coriander likes a sunny spot, well-drained soil and a steady supply of both water and fertiliser. It grows equally well in pots or in garden beds. If using pots, use top quality potting mix and sit the pots up on pot feet, so water drains away after each watering.
Sowing seed: this gives best results in the long run. Sow coriander seed 6mm deep in rows 24cm apart. Each plant should be 20cm apart, but our tip is to sow your seeds just 10cm apart (just in case some seeds don’t come up) and later on, if plants are a bit crowded together, pull out the weakest seedlings (but use these in the kitchen!) so the remainder are 20cm apart.
Planting seedlings: coriander seedlings are sold at most garden centres. Aim to buy the smallest healthy seedlings, rather than big ones (which might be pot-bound). Often coriander is sold with many plants crammed into one pot. For best results, try to separate the seedlings out into individual plants, and plant these spaced 20cm apart.
Fertilising/watering: keep the soil lightly moist (in the cooler months, this probably means watering potted herbs about twice a week if it doesn’t rain). Fertilise monthly with a liquid or soluble plant food, such as Nitrosol.
Harvesting/cooking: you can snip off as many leaves as you need, and more will grow back, but you can also pull up the whole plant if you like. If using the whole plant, you can use all of it: the leaves, stems and roots. Stems and roots have the strongest flavour and, if crushed, chopped and cooked, add a lot of flavour to dishes. If using coriander as a herb garnish added towards the end of cooking, the leaves are the best choice.
Using coriander seed: if you want to grow coriander for the seed, to use as a spice in cooking, it’s quite easy to harvest and dry the seed. Wait until the coriander plant flowers (with coriander grown at this time of year, this might not happen until spring) then after the flowers fade the seed clusters will form. As the plants finally start to die down in spring, snip off all the seed clusters and put them in a paper bag. Hang the bag up somewhere dry (eg, in a garden shed, or the pantry) and the seeds should be dry in a few weeks. That’s it. So easy. To use the coriander seed in the kitchen, each time you need to crush some to make coriander powder, measure out the amount of seeds needed (roughly), warm up a dry teflon frypan, toss in the seed and shake about for a minute or so until you can smell the aroma coming off. Now, immediately toss the seeds into a spice grinder (eg, coffee grinder or a mortar and pestle) and grind the seeds to a powder.
Tracy Rutherford’s Crab and coriander noodles (Crab Sang Choy Bow)
Preparation time: 20 minutes
Cooking time: 3 minutes
Serves 4 – 6
200g bean vermicelli noodles
2 teaspoons peanut oil
5 spring onions, finely sliced
1 red bird’s eye chilli, seeds removed, finely sliced
2 garlic cloves, crushed
1 1/2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon brown sugar
2 x 170g cans crabmeat
1 bunch coriander, roughly chopped
12 iceberg lettuce leaves
1. Place the noodles into a large heatproof bowl and cover with boiling water. Let stand for 10 minutes, to soften. Drain well, then turn onto a large plate or tray lined with paper towel, to absorb the excess water. Place into a large bowl.
2. Meanwhile, heat the oil in a small, non-stick frying pan, and add the spring onions, chilli and garlic. Cook over medium heat for 2-3 minutes, until soft. Add to the noodles.
3. Combine the lime juice, soy sauce and brown sugar in a small screwtop jar, and shake to combine. Drain the crabmeat and squeeze out the excess liquid.
4. Add the dressing, crabmeat and coriander to the noodles, and mix together with your hands until evenly combined. Divide between the lettuce cups.
Note: this serves 4 as a light lunch, or 6 as a starter.
Tracy Rutherford’s Coriander chicken skewers
This is the recipe Tracy has created for the 30 Days of Home & Entertaining show being held at 2-14 Amelia St, Waterloo, in Sydney during April 2010. .
Preparation time: 30 minutes + 30 minutes marinating
Cooking time: about 6 minutes
1/2 bunch coriander
1 lime, rind finely grated, juiced
2 tablespoons sweet chilli sauce
1 tablespoon fish sauce
2 tablespoons peanut oil
800g chicken breast fillets
1. Cut the coriander to separate the leafy top section from the stems and roots. Wash the roots, then roughly chop the roots and stems, reserving the leaves.
2. Combine the coriander stems and roots, lime rind and juice, sauces and oil in a small food processor or blender. Process until almost smooth, and pour into a shallow, non-metallic dish.
3. Trim the chicken and cut diagonally across the grain into 5mm wide strips. Add to the marinade and toss to combine. Cover and refrigerate for 30 minutes. Meanwhile, soak twenty 16cm bamboo skewers in cold water for 20 minutes.
4. Thread the chicken onto the skewers. Cook on a hot barbecue or char-grill for 2-3 minutes each side, until golden brown and cooked through. Serve sprinkled with finely chopped coriander leaves.
By: Joseph Masabni
Cilantro leaves are used fresh in salads, salsa, and meat dishes, and can add a little zest to an omelet. The seeds, which are referred to as coriander, have a distinct flavor similar to orange and are used in pastries, sausage, and cooked fruit, and as an important ingredient in pickling spice and curry powder. Coriander oil is purported to have a medicinal quality and reduce flatulence.
- Long Standing
- Slo Bolt
Cilantro prefers a light, well-drained, moderately fertile loam or sandy soil, but it will tolerate many soils as long as nutrient levels and moisture are monitored.
Cilantro is a cool-season crop that does best at temperatures between 50 and 85 degrees F. It can tolerate temperatures as low as 10 degrees F, but if temperatures exceed 85 degrees F it will start to bolt. In Texas, the best time to plant cilantro is in February for an April harvest and again in September for a November harvest. Weekly plantings will ensure that you have a continuous crop.
To establish cilantro from seeds, set the seeds in a soft, well-tilled, and composted soil in January or February for a spring crop or in September for a fall crop. Set the seeds 2 inches apart in rows 12 to 15 inches apart if you are planning to harvest cilantro leaves. If you plan to harvest the seeds, plant the seeds 8 inches apart in rows 15 inches apart.
For both uses, the seed depth should be about ¼ to ½ inches. There are about 2,000 seeds per ounce, so home gardeners will not need to purchase a lot of seeds for each season.
Figure 1. The seeds of the cilantro plant are known as coriander.
Cilantro should be fertilized twice. Apply ½ teaspoon of ammonium nitrate (34-0-0) or urea (21-0-0) per square foot.
The plant’s most critical need for water occurs during seedling germination and establishment. After the plants become established, they do not need much water.
Cilantro leaves are ready to harvest 45 to 70 days after seeding. Cut exterior leaves once they reach 4 to 6 inches long. Or, cut the whole plant about 1 to 2 inches above the soil level to use both small and large leaves.
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Want to take your commitment to local foods to the next level? Look no further than your own trash can or compost bin. While many people think of food scraps—such as carrot tops, onion bottoms, and the tips of romaine hearts or pineapples—as waste (or future fertilizer), these items can be enjoyed all over again.
Reduce waste, save money, and build self-sufficiency with this handy guide to growing real food from scraps.
Don’t throw away your avocado pits. Use them to grow an avocado tree. Not every pit will produce roots, so your best bet is to try two or three pits at once. Start by cleaning off the pit, removing any remains by rinsing it under cold water and then toweling it dry. Push four toothpicks into the pit, evenly spaced apart. Use the toothpicks to balance the pit over the top of a glass jar (feel free to salvage a wide-mouthed jar from the recycling bin), making sure the pit is pointy side up. Fill the dish or jar with water, enough that about half of the pit is submerged. Place the dish/jar in a sunlit area and change the water every day or so. After approximately three to six weeks, the top of the pit will begin to split open. Several weeks after that, a stem, leaves, and roots will begin to grow.
A few weeks after this growth occurs, you should see leaves. Be patient. In approximately three months, when your tree is around 7 to 8 inches tall, plant it in a 10-inch pot with adequate drainage. Fill the pot with soil, and press your avocado sapling into it, root-side down (so the top half of the pit remains uncovered). Keep the sapling in a sunny area and water it regularly.
(Instructions via The Hungry Mouse)
Liven up pasta dishes, sauces, and pizzas, all for the price of one basil plant. Select several 4-inch stems from a bunch of basil. Then strip all leaves from about 75 percent of each stem with a sharp knife. Put the stems in a jar of water and place in a sunny (but not too hot) location. Change the water every other day. You’ll soon notice new roots form along the stems.
When the roots grow to about 2 inches in length, plant the individual stems in a 4-inch pot. Keep the pot in an area that gets at least six hours of sunshine each day, and water regularly. Harvest when the plants are full grown but do not remove all the leaves at one time.
(Instructions via The Urban Gardener)
Cut off the base of a bok choy plant and place it in a bowl bottom-down. Add a small amount of water in the bowl. Cover the whole base with water, but do not add more than 1/4 inch above the base. Replace water every few days. In about one week, you should see regrowth around the center of the base.
Once you see regrowth, transfer the plant to a container or garden. Cover everything except the new growth with soil. Your bok choy should be full grown and ready to harvest in approximately five months.
(Instructions via My Heart Beets)
Grow your very own cabbage patch for cheap. Place leftover leaves in a bowl and add a small amount of water in the bottom. Set the bowl in an area that receives a lot of sunlight. Every couple of days, replace the water and mist the leaves with water.
When roots and new leaves begin to appear, transplant the cabbage into a garden. Harvest when fully grown, then repeat with the new leaves.
(Instructions via DIY & Crafts)
Instead of defaulting to the compost, use carrot tops to grow healthy carrot greens. Place a carrot top or tops in a bowl, cut side down. Fill the bowl with about an inch of water so the top is halfway covered. Place the dish in a sunny windowsill and change the water every day.
The tops will eventually sprout shoots. When they do, plant the tops in soil, careful not to cover the shoots. Harvest the greens to taste. (Some people prefer the baby greens; others prefer them fully grown.)
(Instructions via Gardening Know-How)
Rinse off the base of a bunch of celery and place it in a small bowl or similar container (any wide-mouthed, glass, or ceramic container should do). Fill the container with warm water, cut stalks facing upright. Place the bowl in a sunny area. Leave the base as-is for about one week and change the water every other day. Use a spray bottle to gently mist the plant every other day. The tiny yellow leaves around the center of the base will grow thicker and turn dark green.
After five to seven days, move the celery base to a planter or garden and cover it with soil, leaving the leaf tips uncovered. Keep the plant well watered. You’ll soon notice celery leaves regenerate from the base, as well as a few small stalks. Harvest when fully grown, then repeat the process.
(Instructions via 17 Apart)
Just like basil, cilantro can regrow roots, and grow new plants once replanted. Simply place cilantro stems in a bowl of water, put the bowl in a sunny area, and change the water every other day.
Once the stems sprout plenty of roots, plant them in a pot. Expect new shoots to come up in a few weeks. In a few months, you’ll have a full-grown plant. Harvest leaves as needed, but be sure not to strip a stem of all its leaves at one time.
(Instructions via Food Hacks)
While you may not be able to grow garlic bulbs, you can grow garlic sprouts—also known as garlic greens—from a clove or bulb. Place a budding clove (or even a whole bulb) in a small cup, bowl, or jar. Add water until it covers the bottom of the container and touches the bottom of the cloves. Be careful not to submerge the cloves in order to avoid rot. Change the water every other day and place in a sunny area.
After a few days, the clove or bulb will start to produce roots. Sprouts may grow as long as 10 inches, but snip off the greens once they’re around 3 inches tall. Just be sure not to remove more than one-third of each sprout at one time. They’re tasty on top of baked potatoes, salads, in dips, or as a simple garnish.
(Instructions via Simple Daily Recipes)
Fresh ginger is great to spruce up soups or stir fries, but it can also be pricey. Have your ginger and grow it too from an existing rhizome. Just pull off a piece of ginger from a fresh chunk and place it in potting soil with the smallest buds facing down. Plant ginger in a garden plot or planter that receives only indirect sunlight. The ginger will grow new shoots and roots.
When it’s ready to harvest, pull up the entire plant, including the roots. Remove a piece of the rhizome and replant again to continue reaping the rewards.
(Instructions via Wake Up World)
Instead of tossing the green part of these veggies, use them to grow more. Place the greens in a cup or recycled jar filled with water. Put the cup or jar on a windowsill and change the water every other day. In about a week, you should have a new green onion, leek, and/or scallion to add to your supper. Harvest when fullygrown—just make sure to leave the roots in the water.
(Instructions via Living Green Magazine)
Harvest the seeds from your favorite spicy peppers and plant them in soil in a sunny area. Peppers tend to grow fast, so get your pickling materials ready. Once you have a new crop, save the seeds so you can repeat the process.
(Instructions via Living Green Magazine)
A frequent component of Thai dishes, lemongrass is a great addition to marinades, stir-fries, spice rubs, and curry pastes. To grow your own from scraps, cut off the tops of a bunch of lemongrass and place the stalks in water. Change the water every few days. In approximately two or three weeks, you should see new roots.
When the stems have developed strong root growth, plant the stalks in a pot or garden (preferably in an area that receives lots of sun). Because lemongrass needs to stay warm year round, plant the stalks in a container that can be moved inside during the winter months. Harvest lemongrass once it reaches one foot in height; just cut off the amount you need, being careful not to uproot the plant.
(Instructions via Suited to the Seasons)
Be a fungi (or gal) and grow your own mushrooms from scraps. Start by removing the mushroom’s cap; you only need the stalk. Plant the stalks in soil and cover everything except for the very top of the stalks. Harvest your mushrooms when fully grown.
(Instructions via My Heart Beets)
Here’s another simple one. Just place an onion bottom in the ground and it will regenerate its roots. Once roots appear, remove the old onion bottom and allow the roots to grow. Harvest when onions are fully grown.
(Instructions via Lifehacker)
Here’s one for people who aren’t afraid of a long-term commitment. While it can take up to two years for a re-planted pineapple top to bear fruit, the satisfaction of growing your own pineapple is well worth the wait.
Choose a pineapple with green, fresh leaves. Remove the top of the pineapple, ideally by twisting it off (doing so will preserve the parts needed for regrowth). Peel back any leaves around the base so the bottom layers are exposed. Finally, cut off just the tip of the base, being sure to remove any excess fruit.
Next, poke three or four toothpicks into the pineapple base right above the area where you peeled back the leaves. Use the toothpicks to suspend the pineapple top over a glass container. Add enough water to the container to cover the base of the pineapple top. Leave the whole contraption in a sunny area, change the water every few days, and watch for roots to grow.
In about a week, roots should begin to form and the green leaves should be longer and wider. When the roots fully form, plant the pineapple top in a planter (or outdoors if you live in a warm climate). Make sure it is exposed to plenty of sunlight, and water it regularly. Expect a new pineapple to grow in a few months.
(Instructions via 17 Apart)
To grow your own potatoes from scraps, cut the potato(s) into two pieces, making sure each half has at least one to two eyes. Let the pieces sit at room temperature overnight or for a few days until they’re dry to the touch. Once the potato halves are dry, plant them about one foot apart in 8 inches of soil. When they’re fully grown, potatoes can be harvested for several months—even after the plants die.
(Instructions via Cooking Stoned)
Plant pumpkin seeds in a garden, spreading out the seeds in a sunny area before covering with soil. Don’t feel like harvesting the seeds? Just plant the entire pumpkin by filling it with soil and burying it in a garden. Harvest pumpkins when fully grown, then repeat the process with the new seeds.
(Instructions via DIY & Crafts)
When you chop up hearts of romaine, set aside a few inches from the bottom of the heart. Place in a bowl with about a ½ inch of water. Keep the bowl in a sunny area and change the water every day.
In a few days, you’ll start to notice sprouts. Plant the sprouted hearts directly in the garden. If you like the taste of baby greens, you can pinch off outer leaves as the lettuce grows. Otherwise, harvest romaine when it’s around 6 to 8 inches tall. If you want to continue growing lettuce, cut the romaine heads off right above the soil line with a sharp knife, leaving the base and root system intact. Otherwise, uproot the whole plant.
(Instructions via Lifehacker)
Instead of composting the messy insides of tomatoes, save the seeds and plant them. Rinse the seeds off and allow them to dry thoroughly. Next, plant them in rich potting soil in an indoor planter. Once the sprouts are a few inches tall, transplant them outdoors. Be sure to plant the tomatoes in a sunny area and water a few times a week.
(Instructions via DIY & Crafts)
One person’s trash isn’t necessarily just another’s treasure. In the case of food scraps, it can be the gift of life.
Food is expensive. If you do the grocery shopping for your household, you know that this is one of the highest costs related to your home and family. While it may be unlikely that you can completely eliminate your grocery bill, you can grow certain foods yourself. And, you can grow them from scraps that you would normally throw away.
Imagine having an unlimited supply of your family’s favorite produce. Incidentally, produce is often one the most expensive items on most grocery lists so anything that you can cut down will help you to tremendously curb that grocery expense.
There are a number of fruits and vegetables that you can replant and grow yourself, ensuring that you always have these items on hand when you need them and helping you to cut down on the money that you spend on produce every week.
If you have ever considered growing your own food, this post contains a list of 25 foods that you can grow from the leftover scraps and seeds that you normally throw out.
Table of Contents
Lettuce, Bok Choy and cabbage are relatively easy to grow from scraps. Instead of throwing out those leftover leaves, simply place them in a bowl with just a bit of water in the bottom. Keep the bowl somewhere that gets good sunlight and mist the leaves with water a couple of times each week. After 3 or 4 days, you will notice roots beginning to appear along with new leaves. When this happens you can transplant your lettuce or cabbage in soil.
Celery is one of the easiest foods to grow from leftover scraps. Just cut off the bottom or base of your celery and lay it in a bowl with just a bit of warm water in the bottom. Keep the bowl in direct sunlight as long as possible each day and after about a week, you will begin to see the leaves thickening and growing along the base. When this happens, you can transplant your celery in soil and wait for it to grow to full length.
If you love using lemongrass but have a difficult time finding it, simply regrow your own. Lemongrass will grow just like regular grass. You just place the root that is leftover in a glass bowl or jar with enough water to cover it and leave it in the sunlight. After about a week, you will notice new growth and when this happens you can transplant your lemongrass in a pot or in your herb garden.
4. Bean Sprouts
If you love cooking with bean sprouts you can grow them yourself as well. You just need to soak a tablespoon or so of the beans that you want to grow in a jar with shallow water. Leave this overnight and in the morning, drain the water off and put the beans back in the container. Cover the container with a towel overnight and rinse them the next morning. Keep doing this until you notice the sprouts begin to appear and then until they reach the size that you want. This works well with mung beans and wheat berries.
Avocado seeds can be used to grow a steady supply of this super food. You just have to wash the seed and use toothpicks to suspend it over water in a bowl or jar. The water should come up enough to cover the bottom inch of the seed. Keep the container in a warm place but not in direct sunlight and remember to check the water every day and add more as needed. It can take up to six weeks for the stem and roots to appear and once the stem reaches about 6 inches you will need to cut it down to 3 inches. When leaves begin appearing, you can plant the seed in soil, remembering to leave about half of it above ground.
Virtually everyone knows that potatoes can be grown from potato peelings. You need peelings that have eyes on them. Cut those peelings into two inch pieces, ensuring that there are at least two or three eyes on each piece. Allow them to dry out overnight and then simply plant them about four inches deep in your soil. Make sure that the eyes are facing up when planting. It will take a few weeks before you see the potato plant begin to grow.
7. Sweet Potatoes
Sweet potatoes can be grown much like regular potatoes. You just have to cut the sweet potato in half and suspend it using toothpicks above a container of shallow water. Roots will begin to appear in just a few days and sprouts will be seen on top of the potato around that same time. Once those sprouts reach about four inches or so in length, just twist them off and place them in a container of water. When the roots from this container reach about an inch in length, you can plant them in soil.
Ginger root is very easy to grow and once you get started, you can keep your supply of ginger full. You just need to plant a spare piece of your ginger root in potting soil, making sure that the buds are facing up. You will notice new shoots and new roots in about a week or so and once this happens you can pull it up and use it again. Remember to save a piece of the rhizome so that you can replant it and grow more for the next time you need it.
You can grow your own pineapple even if you don’t live in the tropics. You just cut the top off and insert a few toothpicks to hold it above a container filled with water. Keep the container in direct sunlight. If it is warm outside, sit it on the porch or deck during the day and bring it in at night. Remember to change the water every other day or so and keep the container filled so that it reaches just about the base. You will notice roots in about a week or so and once they are formed you can transplant into potting soil. If you live in a cooler area, it is best to grow your pineapple indoors.
Garlic is really easy to grow and can be done from just one clove. When you buy garlic, you get several cloves so just pull one off and plant it with the roots facing down in potting soil. Garlic likes plenty of direct sunlight so in warmer weather, keep it outdoors in the sun during the day. Once you notice that new shoots have established, cut the shoots back and your plant will produce a bulb. You can take part of this new bulb and plant again.
Onions are very easy to grow indoors or out. You just have to cut the root of the onion off and make sure that you leave about a half an inch of onion when you do. Cover lightly with potting soil and keep in a sunny area. For green onions, simply put the white base with the roots intact in a container of water and place in direct sunlight. Change the water out every few days and the green will continue to grow. Just snip what you need and allow it to grow as long as you like.
If you tend to carve pumpkins on Halloween, you can save those seeds and plant them. Even if you prefer toasting your seeds for a yummy snack, you can save a couple for growing new pumpkins. Just spread the seeds out in a sunny area outdoors and cover with soil. You can also plant an entire pumpkin. Once you finish displaying that Jack-O-Lantern, just fill it with soil and plant the entire thing.
You can grow mushrooms from cuttings, although they are a bit more difficult than many other vegetables. You will need a warm area with a lot of humidity and soil that is rich in nutrients. It is much better to grow your mushrooms in a pot as opposed to in the ground because you have a better shot at controlling the temperature and the humidity. You just have to cut away the head of the mushroom and plant the stalk or stem in the soil. Leave the very top exposed and this base will begin to grow a new head.
You can grow a number of hot peppers from the seeds that are leftover. Just collect the seeds from your habaneros, jalapenos or any other peppers that you have on hand. Plant them in potting soil and keep in direct sunlight unless it is warm outside and then you can just plant them in your garden area. Peppers grow relatively fast and don’t require a lot of care. Once you get a new crop, just save some of the seeds for replanting again.
Growing fennel requires that you keep the roots intact. You need about an inch of the base of the fennel to get it to regrow. Just place this base in a container with about a cup of water and leave it in direct sunlight. The windowsill is the perfect place to grow fennel. When the roots grow strong and you notice new green shoots coming up from the center of the base, you can transplant into soil.
Tomatoes can be grown just by saving those seeds that you probably throw out anyway. You just have to rinse the seeds and allow them to dry. Plant in a good, rich potting soil until you notice growth coming in. Allow the seeds to get a few inches high before transplanting them outdoors. During cold weather you can grow your tomatoes indoors. Just remember to keep them in an area that gets plenty of sunlight and water a few times each week.
Basil is relatively easy to regrow. You just have to have a stem about four inches high. Place this stem in a glass of water with the leaves well above the water line. Leave the glass sitting in a bright area but not in direct sunlight. Roots should begin to form in a few days and when those roots reach a couple of inches long, you can transplant them in soil.
Cilantro can be grown from scraps as well. Just place the bottom of the stem in a glass of water and leave in a bright area, near a windowsill perhaps. When the roots grow a couple of inches long, you can transplant the cilantro into a pot and you will notice new sprigs in just a few weeks.
Root plants, turnips grow well from clippings or leftover scraps. You just need to salvage the tops of the turnip and place in a container of water. You should notice new green tops growing in just a few days after you begin. Just allow the root to continue growing until it’s ready to be transplanted in the ground. This works with many root vegetables such as beets, turnips and even parsnips.
You can actually grow your own cherry tree from the pit of the cherry, although it does take some time to grow an entire tree. You will need to keep the pit in cold storage for a few weeks so that they will germinate. To do this, simply clean the pit, pack it in nutrient rich soil and store it in a lidded container in your refrigerator. Leave for about twelve weeks and then transplant outdoors.
You can plant seeds from those delicious apples and grow your own apple trees. These are a little difficult but they will grow although you should note that you can plant several of the seeds from a single apple and end up with different types of apple trees. Just allow the seeds to dry out and then plant them. Note that you will need at least two apple trees in order for them to grow well so save more than one seed the next time you enjoy an apple.
Peaches, nectarines and plums can all be grown from their seeds. Note that it does take a couple of years before you will be able to get any fruit from trees that you grow from seed but it will definitely be worth it if you begin now. You just have to dry the seeds out very well to prepare them for planting and plant them in a nutrient rich soil and in an area that gets plenty of sunlight.
Lemon trees can be grown from seeds and if you live in an area that gets really cold winters, you can simply grow dwarf trees indoors. Meyer lemons tend to have smaller plants so choose these if you want an indoor lemon tree. You will begin to get lemons from your tree in just a couple of years so remember that you won’t actually get lemons the same year that you plant them. Just be sure to clean and dry your seeds before planting and choose a soil that is rich in nutrients for the best results.
Hazelnuts can be grown from seeds, although they do need to be planted near another hazelnut tree in order to germinate. Just dry the nuts well and plant them in a rich soil. You can begin your plantings indoors and then transplant outdoors during warmer weather if you want or if you live in an area that is warm year-round, just plant them whenever you are ready. You will begin growing your own hazelnuts within just a couple of years.
Growing chestnuts is really easy, provided you choose a type of chestnut that is indigenous to your planting zone. Remember to dry the nuts out well before planting and note that you may have to wait a few years before your trees really begin bearing nuts. You will also need to plant more than one chestnut tree for cross pollination or you won’t get much from them.
Are You Growing Cilantro in Hydroponics? Read This First!
Cilantro in hydroponics
Like many herbs, cilantro (Coriandrum sativum) is native to the Mediterranean area but has been spread wide across the world. Today, the herb is prominent especially in Asian and South American cooking.
The spice coriander is the seed of cilantro, although the two do not taste similar. The name “coriander” can be confusing since some people call both the green and the seed “coriander”.
Cilantro is notorious for a polarized fan/enemy base. Most people will experience either a cool, fresh taste or an unpleasant soap taste. If you’re in the first group, cilantro is a lovely addition to dishes both as a garnish and a main ingredient. If you’re looking for an experimental recipe, one of the easiest ways to try cilantro is as part of a salsa or as a topping on a curry.
Cilantro and its seed – coriander – have been used medicinally by cultures across the world for millennia.
A member of the family Apiaceae, cilantro shares traits with parsley, carrots, and dill. Like those crops, cilantro bolts a slender flower stalk with flat flowers, and self-seeds easily in horizontal growing.
While cilantro is an easy crop for soil gardeners, indoor and hydroponic growers may not get the highest space use efficiency from this crop. A longer turn and limited yield means that cilantro growers can see opportunity costs from growing something more productive. On the other hand, this herb is low-maintenance. If growers are sure that they can get good pricing (do your in-person market research!), cilantro can still be a good crop.
Since it’s small-statured, cilantro can be grown in almost any hydroponic system, so long as pH and EC ranges are appropriate.
- EC: 1.6-1.8
- pH range: 6.5-6.7
- Temperature: 40 – 75 ºF
Cilantro can be a tricky crop to grow since it bolts very easily, especially in hot conditions. This crop prefers cooler temperatures (40-75º Fahrenheit) and low salts. The preference for cool temperatures extends to germination as well; temperatures in the 60’s will result in higher germination rates than germination environments in the 70’s or 80’s.
If bolting is triggered, trim the bolts and adjust environmental conditions. Be aware that the flavor of the greens becomes more bitter and harsh once the plant has bolted. Growers can purchase slow bolting seeds to minimize the potential for crop failure.
Two of the most common diseases of cilantro in hydroponics are bacterial leaf spot and powdery mildew. Bacterial leaf spot causes yellow spots on the leaves and is usually caused by too much moisture around the leaves or high humidity in the growing environment.
Powdery mildew is a common indoor pest that affects a wide range of greens and herbs and is symptomized by a powdery white film on vegetation. If you struggle with powdery mildew, be sure to keep the environment in the proper temperature range. As soon as you notice a powdery mildew outbreak, remove the affected vegetation. Some sprays can help as well; see this article for more information on controlling powdery mildew.
Like most crops, cilantro is vulnerable to Pythium. Pythium can become problematic in systems with inadequate aeration around the roots.
Timeline & harvesting
Cilantro seeds germinate in 7-10 days, with leaves ready to harvest 40-48 days (5 ½ – 7 weeks) later. From seed to harvest, cilantro takes 50-55 days.
Cilantro can be harvested fully or partially, requiring very little maintenance like trimming. If using a partial harvest, the first harvest will take place at about 5 weeks after transplant and the second at about 8 weeks after transplant. The second harvest will be lower than the first. (Our trials yielded 3-4 and 2-3 lbs respectively.)
Cilantro may be packaged various ways depending on the farmer and (even more importantly) market preference. Common packaging options are 0.75-1.0 oz clamshells or 1-2 oz. bunches.
After purchase, consumers are advised to store their cilantro in the fridge. Keeping the cilantro in a glass of water like flowers can help extend shelf life.
Retail pricing for cilantro in grocery stores typically ranges from .33-.99/bunch. Given that your cilantro is likely locally grown and marketed and assuming that one bunch is 0.75-1.0 oz., local cilantro pricing could range from $0.5 – $2.0/oz.
Choose your crops!
To choose a crop set, you need several crops with overlapping pH, EC, and temperature preferences. You can get all of this information in the Recommended Crop List, a list of crops that excel in ZipGrow Towers.
Build your crop set today:
How to Cook with Coriander Seed
If you’ve ever sniffed from a jar of garam masala or eaten a friend’s homemade pickles, you’ve likely come in contact with coriander. You may not recognize it right off the bat—the earthy seasoning is less assertive than most others found in a spice drawer, but there’s no question it adds a certain something to a dish. Just as a juicy secret delivered with a whisper tends to be more precious than blurted-out gossip, coriander is the subtle spice you didn’t know your dishes were missing. Here now, a deeper dive.
First, let’s address the question you’re feeling too shy to ask but also really want to know the answer to: Isn’t coriander the same thing as cilantro? I think I heard that on the Food Network like 10 years ago. The answer is, well, yes and no. Technically, cilantro is the Spanish word for “coriander leaves,” and both come from the same plant, yet the two are not interchangeable. Coriander leaf, or cilantro, is that divisive herb some people liken to soap. Coriander seeds are the plant’s dried fruit, which can be used whole or ground.
Unlike bold cilantro, coriander’s mellow flavor profile is slightly citrusy with notes of sweetness. Dry-toasting coriander in a pan allows the spice to take on a more robust floral aroma as the oils release from the seeds.
Whole vs. Ground
Although the difference in flavor between ground and whole coriander is nuanced, the powder works best for incorporating flavor seamlessly into doughs and batters, while the texture of whole or gently cracked seeds complements meat rubs or condiments like gremolata or chutney.
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Another tick in the pro column for coriander seeds is their ability to maintain potency over time. Stored properly in airtight jars in a cool, dry part of the kitchen, coriander seeds will stay fresh for almost a year. Ground coriander’s flavor will diminish after a few months, so it’s best purchased in smaller quantities. Better yet, save money by grinding coriander seeds yourself. No spice grinder? A small food processor will do the trick.
What Can I Use It For?
Coriander’s subtle sweet-and-sour flavor profile lends itself to both sweet and savory dishes. Like a backup singer rounding out the center-stage diva’s vocals, coriander should be used along with other spices to create more intricate seasoning blends.
A common ingredient in African spice blends, like Ethiopian berbere and Egyptian dukkah, coriander is also typically found in Southeast Asian, Spanish, and Central and South American seasonings. However, coriander’s pleasant yet subtle flavor can enhance sweet and savory dishes of any origin, from yeasted doughs and cookies to sauerkraut and racks of lamb.
Coriander can also cure a quick craving for a crunchy snack: Spill coriander seeds into a heavy-bottomed skillet and toast over medium heat until fragrant. Toss the seeds with olive oil and sea salt, maybe a little garlic powder, and dig in.
Coriander’s distinct flavor profile makes it difficult to substitute. While nothing will quite capture the striking essence of coriander, a combination of fennel seeds and anisey crushed caraway, paired with a bit of cumin, can fill the void in a pinch.