Detailed Explanation of Key Techniques for Autumn Cultivation and Management of Cilantro

Cilantro, also known as coriander, salt coriander, hu sui, fragrant coriander, yan sui, man tian xing, etc. It is an annual herbaceous plant of the genus Coriandrum in the Apiaceae family. It was originally called hu sui, English name Coriander Herb, native to Central Asia and Southern Europe, or the Near East and the Mediterranean region. In the "Qimin Yaoshu," records of cultivation techniques and pickling methods already exist. Its tender stems and fresh leaves have a special fragrance and are often used as a garnish and flavor-enhancing ingredient in dishes.

Morphological Characteristics of Cilantro

Annual or biennial, a strongly scented herb, 20-100 cm tall. Root fusiform, slender, with numerous fine lateral roots. Stem cylindrical, erect, much branched, striated, usually smooth. Basal leaves petiolate, petiole 2-8 cm long; leaf blade 1 or 2-pinnately compound, pinnae broadly ovate or fan-shaped and semi-lobed, 1-2 cm long, 1-1.5 cm wide, margins obtusely serrate, incised, or deeply lobed; upper stem leaves 3-pinnately to multi-pinnately compound, ultimate segments narrowly linear, 5-10 mm long, 0.5-1 mm wide, apex obtuse, entire. Umbels terminal or leaf-opposed, peduncle 2-8 cm long; rays 3-7, 1-2.5 cm long; bracteoles 2-5, linear, entire; umbellules with 3-9 fertile flowers, flowers white or tinged with pale purple; calyx teeth usually unequal in size, the smaller ones ovate-triangular, the larger ones oblong-ovate; petals obovate, 1-1.2 mm long, about 1 mm wide, apex with an emarginate small ligule, radiant petals 2-3.5 mm long, 1-2 mm wide, usually entire, with 3-5 veins; filaments 1-2 mm long, anthers ovate, about 0.7 mm long; styles erect when young, recurved outward when fruit is ripe. Fruit spherical, dorsal primary ribs and adjacent secondary ribs conspicuous. Endosperm concave on the commissural face. Oil ducts inconspicuous, or 1 located below the secondary ribs. Flowering and fruiting period April to November.

Key Points for Autumn Cultivation and Management of Cilantro

1. Select good land, apply sufficient fertilizer, and prepare the soil finely

Cilantro has a short growth period, a thick taproot, is a shallow-rooted vegetable, and has weak sprouting strength but strong nutrient-absorbing capacity. It must be planted on loam that has good drainage, is fertile and loose, and retains water and fertilizer. Early tomatoes, cucumbers, green beans, etc. can be used as the previous crop. Before planting, with plowing and turning, apply 3000-5000 kg of well-decomposed farmyard manure per 0.1 hectare, harrow finely and level to make beds. Generally the bed width is 1 m, and the bed length is determined by terrain and water source, and it should be favorable for planting management, thereby promoting root absorption and healthy growth of the plants. 2. Sowing

Cilantro varieties include large-leaf and small-leaf types. The small-leaf type has strong cold resistance and a strong fragrance, and can be used for fresh eating, seasoning, and pickling, and is suitable for autumn planting. The seed is hemispherical, with a layer of fruit coat on the outside. Before sowing, the seeds should be rubbed apart to prevent slow germination and double seedlings, which affect the growth of individual plants. It likes cool conditions and is not tolerant of heat. If sown too early when the temperature is high, it easily bolts and flowers, has more fiber, reduces yield and quality, and loses commercial value. If sown too late, the growth period is short and the yield is low. The suitable sowing period is after mid-August. For drilling, the row spacing is 10-15 cm, with furrows 5 cm deep; for broadcasting, furrows 4 cm deep. For both drilling and broadcasting, cover with soil 2-3 cm, using 5-6 kg of seed per 0.1 hectare. After sowing, tread once with the feet, then water, keeping the soil moist to facilitate emergence. At the same time, attention should also be paid to the phenomenon that seedlings cannot emerge due to soil crusting before cilantro emerges. After sowing, check the seedlings promptly. If soil crusting is found when seedlings are emerging, promptly sprinkle water and loosen the soil to help the young sprouts emerge and promote rapid growth. 3. Field management

In order to create a soft and comfortable growth environment for cilantro and favorable living conditions for growth and development, and to achieve management with suitable temperature and moisture, repeated careful intertillage, soil loosening, and weeding are key. When the seedlings grow to about 3 cm, thin and finalize the seedlings. Generally, during the entire growth period, intertill, loosen soil, and weed 2-3 times. The first time is mostly when the seedlings are emerging, using a light hand hoe or small rake to lightly break the soil surface and loosen the soil, eliminating the crusted layer. At the same time, pull out early-emerging weeds to facilitate the emergence and robust growth of the seedlings. The second time is carried out when the seedlings are 2-3 cm tall, and for drilling, a small flat hoe can be used to loosen the soil appropriately deeper, combined with pulling out weeds. The third time is carried out when the seedlings are 5-7 cm tall. Early intertillage, soil loosening, and weeding in this way can promote vigorous growth of the seedlings. After the leaves close over the ground, whether drilling or broadcasting, no more intertillage and soil loosening are done, only targeted weeding several times. Cilantro is not drought-tolerant, so it must be lightly watered once every 5-7 days, basically watering 5-7 times during the whole plant growth period, always keeping the soil moist. In the middle of the growth period, apply 15 kg of urea per 0.1 hectare to ensure good growth. 4. Harvest and storage

Cilantro can be harvested 30 days after sowing at high temperatures, and 40-60 days after sowing at low temperatures. Harvesting can be done by thinning, or all at once. Besides being eaten soon after harvest, it can also be stored for consumption in winter and spring. Storage mostly uses the soil-burying freezing method. Before eating, take it out and place it at 0-10°C to slowly thaw, and it can still maintain a fresh and tender state, with no loss of color or flavor.