Cilantro: Uncle Zhang downstairs grows it so beautifully on his balcony that he can pinch some off to eat, and netizens praise it as the ultimate secret of growing plants

Uncle Zhang downstairs recently became famous in the owners' group chat, not because he leads the square dancing well, nor because he posts photos of his grandson, but because of that pot of cilantro on his balcony, which he has actually grown to look like a trendy internet-famous green plant.

Last month Uncle Zhang went to the supermarket to buy cilantro, three yuan got him just a small handful, and when he got home to cook wontons, he had only sprinkled two handfuls before it was gone. He complained to his wife: "This vegetable is more precious than meat, and eating it is not satisfying." His wife casually replied: "Then why don't you grow it yourself? Isn't there still an empty flower pot on the balcony?"

With just that one sentence, Uncle Zhang really took it to heart. The next day he went to the flower market and picked out a bag of cilantro seeds, then asked a neighbor for some humus soil, dug out the flower pot in the corner of the balcony that had once held a dead pothos, watered it, loosened the soil, and scattered the seeds, doing it all quite properly. On the day he saw the sprouts emerge, he even specially took a photo and sent it to the owners' group chat.

Unexpectedly, this cilantro really cooperated. In less than two weeks it grew to half a hand high, with tender green leaves spreading out, much neater than the weeds in the community flower beds. Every morning after watering, Uncle Zhang would stand on the balcony and look at it for a while, "Look how tender these leaves are, fresher than what you buy at the supermarket, and no pesticides."

What was even better was how practical it was. Last week when making dumplings, he went to the balcony and pinched off a handful, washed it clean, chopped it up and mixed it into the filling. Uncle Zhang ate two big plates and said while eating: "This flavor is really different, so fresh!" Later, when cooking noodles, mixing cold dishes, or even making soup, as long as cilantro was needed, Uncle Zhang would go to the balcony and pinch some. He did not have to make a special trip to the supermarket, and he could guarantee he was eating the freshest.

Uncle Zhang posted a photo of the cilantro pot on Moments, and the comments below exploded.

"My houseplants just take up space, but yours can be looked at and eaten, you really know how to live!"

"This is great! My pothos is almost withered, I might as well switch to cilantro, beautiful and practical!"

"I used to think growing plants meant growing expensive and beautiful ones. I never expected a pot of cilantro could be so interesting, you can look at it and eat it."

Cilantro, scientific name coriander, is an annual herbaceous plant in the genus Coriandrum of the Apiaceae family. It originated along the Mediterranean coast and in Central Asia, and is now widely distributed in temperate to tropical regions around the world. Its plant height is 20-60 cm, with upright hollow stems and pinnately divided leaves, and it has a special aroma. It is a commonly used seasoning vegetable worldwide.

The edible parts of cilantro include the tender leaves and tender stems. In cooking, cilantro is often used to season and enhance the aroma of cold dishes, soups, hot pot, and more, and it can also be used as a decorative side garnish for dishes. Traditional Chinese medicine believes cilantro is warm in nature and pungent in taste, with the effects of inducing sweating and promoting eruption, and strengthening the stomach and aiding digestion. It can be used as auxiliary care for conditions such as wind-cold cold and poor appetite. However, some people experience a "soapy" taste aversion to cilantro.

Cilantro has strong adaptability and a short growth cycle (about 30-40 days). It can be cultivated in spring and autumn, and is grown in both northern and southern parts of China. It is one of the economic crops favored by farmers. Growing cilantro at home is super simple, and beginners can handle it too. First choose loose, breathable soil and mix in a small amount of organic fertilizer. Soak the seeds in warm water for 24 hours in advance. After they soften, rub open the outer shells, scatter them on the soil surface, and then cover with 1 cm of thin soil.

After sowing, water thoroughly and place in a spot with diffused light, keeping the soil slightly moist. They will sprout in about 7-10 days. After the seedlings emerge, move them to a place with plenty of light, such as a balcony, and give them 3-4 hours of sun each day. Do not water too frequently; just water when dry and let them dry between waterings to avoid root rot. When they grow to about 10 cm, you can pinch them off to eat. When pinching, leave 2-3 leaves, and they will continue to grow afterward, so you can eat fresh cilantro anytime.

Cilantro is truly special. Those who love it and those who hate it are divided as clearly as the Chu-Han border, all within a single chopstick. It is merely a small player in the world of seasoning, not as dramatic as chili, nor as domineeringly numbing as Sichuan pepper. But without it, a steaming hot bowl of beef noodles seems to lose its soul.