Planting: Vietnamese cilantro doesn't transplant well; plant seeds directly in the garden. For continuous harvests, start in early spring and make successive sowings every few weeks until summer heat comes on strong. Sow again in cooler fall weather, especially in mild winter areas. Sow seeds in well-drained fertile soil 1 - 2" apart in rows 8" apart in full sun. Cover 1/4" deep and firm soil over seeds. Keep evenly moist as seedlings emerge. Thin seedlings 3 - 4" apart before plants get crowded.

Growing: Vietnamese cilantro leafs out and flowers quickly as plants mature; lushest, leafy growth is in cooler temperatures of spring and fall. Plants thrive when well watered and thinned early so they have room to grow. If hot weather arrives early, plant in a spot with morning sun and afternoon shade. The lacy flowers of these plants attract beneficial insects and pollinating bees.

Harvest & Use: Vietnamese cilantro produces rosettes of leaves low on plants with more finely cut, serrated leaves towards the top. Harvest and use the entire plant, including stems, leaves and even young flowers. Traditionally, Vietnamese cilantro is offered on a plate in the center of the table, so diners can help themselves. This delicious edible garnish and flavoring tastes similar to delicate regular cilantro, but with an additional delicious hint of citrus spice.