(Backyard Gardener - Photo Illustration - MetroCreativeConnection)

Hello Mid-Ohio Valley Farmers and Gardeners! I see many gardeners at work across the Valley as we harvest the season’s first fresh tomatoes and sweet corn.

A few calls have come in concerning blight in tomatoes, so I am looking at symptoms of this disease. Late blight symptoms include leaf, stem and fruit lesions on tomatoes that have a water-soaked appearance. The lesions eventually turn brown and the plant looks like it has been frost-damaged or blasted by a blowtorch. Staking tomatoes, adequate spacing and watering at the root level are a few management techniques used to avoid this fungal disease.

Protectant fungicides such as chlorothalonil (Daconil) and fixed copper products (Liquid Copper) can be used to prevent late blight infection. Please read the label on any fungicide before application. More information can be found in the WVU Extension Fact Sheet “Understanding Late Blight of Tomatoes” by Dr. Lewis Jett, commercial horticulture specialist.

Salsa has grown in popularity over the last decade. Add some tortilla chips to the mix and you have a party.

If you want to make some homemade salsa, why not grow some cilantro to add to it? Cilantro (Coriandrum sativum) is a fast-growing, short-lived annual that grows best in early summer and fall. Sometimes referred to as “Chinese parsley;”, this herb is a member of the carrot family (which includes dill, fennel, parsley and Queen Anne’s Lace).

It is also unique because it may be referred to by two names depending upon which part of the plant is harvested and used. Cilantro refers to the leaves which are harvested and used for many Mexican and Asian dishes. This herb produces white flowers, which are harvested for the seeds, called coriander, whose earthy flavor pairs well with other spices and is used in many curry dishes and for flavoring fish and chicken.

Cilantro can trace its roots to southern Europe and Middle East with seeds having even been found in Egyptian tombs and writings in Sanskrit dating to 1500 BC. Cilantro grows 1 to 2 feet tall and has finely cut leaves that resemble flat leaf parsley. It has a characteristic mixed aroma of parsley and citrus.

Growing cilantro is similar to most herbs, but it grows best in cooler weather. It prefers light, well-drained soil with a generous amount of organic matter and needs full sun for most of the year. The soil pH should be around 6.5.

Cilantro is a cool season herb, so it thrives in the spring and fall and can even withstand light frosts. Cilantro does not transplant well (due to its tap root), so it is best to direct seed. I would suggest dedicating a raised bed or small section of the garden just for this herb. It is easy to grow from seed after the danger of frost is past.

It is best to make successive sowings every three to four weeks to ensure a continuous supply of fresh leaves. As many veteran gardeners know, cilantro will also self-seed so you can allow some to flower every year to replenish your seedbank for next season.

For a new seeding, plant cilantro seeds about ¼- to ½-inch deep and space seeds 8-10 inches apart. Rows should be at least 15 inches apart. For more leaf growth, pinch off young plants and they will grow out fuller with more foliage. Make sure to keep plants moist and well mulched to ensure soil temperatures stay low.

This herb will bolt (start flowering and producing seeds) in hot weather. As it begins to bolt, it loses its unique leaf flavor. Harvest all the fresh cilantro you want and let some flower to reseed itself or to collect and dry for coriander. What a versatile herb.

Some popular varieties include leisure (high yielding, heat tolerant ready for harvest in 28-40 days), Marino (high yielding, slow to bolt), and Santo (slow bolting, good flavor). Cilantro has a few pest problems including bacterial leaf spot and, similar to parsley, being susceptible to a soil fungus that causes damping off of young plants.

You can harvest cilantro about 40 days after seeding when leaves get to be about 4-6 inches tall. Cilantro is typically used fresh because a lot of its flavor is lost in drying. If growing cilantro for the seeds, allow the flower heads to turn brown and cut the entire plant.

Place the plants in a paper bag and store in a cool, dry location. Shake the bag to dislodge the seed pods.

Looking for more information? Check out the University of Illinois Fact Sheet “Cilantro: Herb Gardening,” or contact me at the Wood County WVU Extension Office 304-424-1960 or jj.barrett@mail.wvu.edu with questions. Until next time, Good Luck and Happy Gardening!

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SPICY CILANTRO SALSA

1 (15 oz.) can petite diced tomatoes and chipotle peppers (can use fresh tomatoes and peppers from garden)

1 handful of fresh cilantro, rinsed, with thick stems removed

1 small garlic clove

Juice from 1/2 lime

Add ingredients to food processor, place cilantro and garlic on top.

Pulse for 20 to 30 seconds, small chunks without it being pureed.

Transfer to bowl and enjoy