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up here at 6,000' altitude in a much cooler climate, our cilantro grows like a weed for 6 months of the year in our greenhouse. Zone 4-5, more favorable climate for this plant than Zone 8-9a Houston.
PS: We either dry or freeze a lot of this every year. It keeps very well and works great for all our soups/stews.
I don't like the way it freezes. To me it loses some of its flavor and it's like trying to cut through rubber bands.
Last edited by KimFreebish; 07-04-2014 at 07:10 PM..
I am in Denver. I FINALLY have surviving cilantro, but it's not exactly thriving. It's still a rather small plant that is tenuously clinging to life.
I've got it on my well-shaded porch so it is only in partial sun, and I water it daily. Dill, another herb I have problems with, is going crazy one pot over and really looks great. Go figure.
I've actually acquired a taste for it also. The first time I had it, it tasted like soap and I was totally disgusted. Then I started eating Tostitos Restaurant-Style Salsa, which just has a slight cilantro taste, and it grew on me. (at least I think it's Tostitos....too lazy to get up and look)
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