If you’re into Mexican cuisine you’re probably getting your share of an herb called "cilantro." It’s a staple of south-of-the border cooking. California grows 3,000 acres of the Mexican herb.

One of those growers is Jeff Larkey of Santa Cruz, who says, "Santa Cruz’s coastal climate is well-suited to growing cilantro. It really doesn’t like heat. It tends to bolt quickly if it’s too hot."

Larkey grows his crop from February to October and prefers seeds to growing from transplants, "because it’s so fast, 45 days from the time you plant until you harvest it."

You cut it like spinach, just below the ground, with a little bit of root on it. Did you know that while the leaves are cilantro. . .the seeds become coriander?

Larkey primarily sells to grocery and natural food stores. He also peddles his product at several farmers’ markets. "I enjoy the people interaction you get at the markets," he said.

If you have comments or questions about this story, please E-mail Producer/Reporter Pat McConahay at pmcconah@kvie.org.