Cilantro is from the parsley family but has an entirely different taste so we try not to use the two terms together much. Coriander and cilantro are actually two words used to describe the same plant. Coriander is a spice and Cilantro is an herb. Actually the leaves from the plant are called cilantro while the seeds that develop are known as coriander. Once a plant begins to produce seed the leaves and flavor change so you can no longer harvest the leaves. Plants that are allowed to develop seeds can be harvested, you can cook with the seed or save it to seed a new crop.
If you see the plants for sale, be aware that cilantro has a long tap root like its sister the carrot. You will have limited success transplanting cilantro. It takes about 45 days for cilantro to transition from seed to a harvestable plant. The very best way to grow this herb is from seed. Sow a few seeds every few weeks to have it fresh when you want to add it to a recipe. Thin the seed (six to eight inches) and pinch the seedlings when they are about one to two inches tall in order to encourage more leafy plant growth. Then you can quickly toss the thinnings into a salad or a salsa. Cilantro needs full sun and can grow in some light shade in southern states. Although cilantro likes a sunny location, it is quick to bolt in the hottest part of summer. Cilantro plants like well drained soil and plenty of water. Plants grow well in containers and is attractive in mixed herb container plantings. Succession plantings are best because cilantro has a short life. When the plant blooms, pinch off the flowers and add to salads or use as garnish. Or, if your plants go to seed, harvest the seeds and dry it to use it as its spice coriander
1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
1/2 cup chopped green onions or shallots
2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh chopped cilantro
1/4 cup fresh chopped basil
2 Tbsp lime juice (about the amount of juice from one lime)
1 Tbsp olive oil
1/2 to 1 teaspoon of sugar (to taste)
Salt and pepper to taste
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.