HYDROPONIC BASIL AND CILANTRO
An oversupply of hydroponic basil can be used to
create not only products
such as pesto, but infused
oils, vinegars and salsas.
Some varieties of basil may
be dried and used as teas
while others have medicinal uses. Freshly harvested
basil has a limited shelf life
as the volatile compounds
which contribute to the
distinctive flavor deteriorate
rapidly. Basil has specific
requirements once cut and
should not be stored under
refrigeration or below 50˚F
as chilling damage will occur
and leaves will blacken.
Harvested basil should be
lightly wrapped in plastic
Young cilantro plants thrive in hydroponics.
and stored at temperatures
between 52˚F to 57˚F. Cut
stems can be placed in a glass of water at
room temperature to maintain shelf life
for several days.
quality is highest. Since
cilantro has a habit of going
to seed (bolting) fairly
rapidly it is important to
select cultivars that will not
only grow large, quality
foliage, but are also slow to
bolt in the warm, protected
environment of an indoor
garden. Varieties such as
Calypso, Santo and Marino
are well-suited to hydroponic production, as they
are slow to bolt and allow
for two to three harvests
or cuts before plants
need to be replaced.
Cilantro seed is large,
rounded and easy to
handle. It is best sown
into individual cubes,
cells or pots of sterilized,
free-draining substrate,
as seedlings are not suited to transplanting.
Germination occurs within five days at 68˚F
to 78˚F, with seedlings requiring warmth
(above 68˚F) and moderate light levels to
prevent elongation and tall, weak growth.
Under hydroponic production many growers sow several seeds into each planting site
Cilantro (Coriandrum sativum), sometimes
or pot and grow these mini bunches for just
referred to as leaf coriander, Chinese or
a few weeks before cutting. By using sucMexican parsley or simply as coriander in many
cessional sowings every two to three weeks,
countries, is a fast-growing, warm-season annual
fresh cilantro can be harvested year-round,
herb. Cilantro and coriander are the same
minimizing the issue of plants bolting after
plant—cilantro refers to the
two to three harvests.
flat, fan-shaped leaves, while
For small-scale indoor
coriander refers to the seeds
gardens, cilantro can be
that are ground and used as
harvested at any stage from
a spice. Cilantro leaves have
young seedlings (microa characteristically different
greens) through to mature
aroma and flavor profile
plants, depending on the
than the ground seeds, but
flavor intensity required.
both are frequently used in
Younger plants are tenderer
the same dish, particularly in
and the flavor milder, while
Indian cuisine.
older plants, particularly
The cilantro flowers are also
those about to flower,
edible, used raw in salads
develop stronger, sometimes
and as a garnish. Cilantro is
slightly bitter flavors. Freshly
a fresh herb with a limited
cut cilantro has a high rate
shelf. Its flavor and aroma
of respiration and should
diminishes with shipping
be used within a few hours
and storage and the delicate
of harvest. Where cilantro
foliage is easily damaged. For
needs to be stored after cutthis reason, it is an excellent
ting, refrigeration in plastic
herb to grow in an indoor
packaging at 32˚F gives the
garden to be harvested just
longest shelf life and prevenBasil and cilantro grow well when combined with other
warm-season herbs.
before use when its flavor
tion of post-harvest wilting.
Cilant ro
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Maximum Yield USA | June 2016