I grow Mexican coriander, which I call recao. My best success has been growing them in the "Farm Daddy" which is a big self watering container that has a hose attached and the roots get the water as needed. So the plants are always moist. That is the way Mexican coriander likes it.
I harvest my "recao" and grind it with cubanelle peppers, onions, garlic, a bit of olive oil and a small sweet pepper from Puerto Rico (I also grow this pepper in Florida zone 9). I put the mixture in ice cube trays and then store the cubes in a plastic bag in the freezer. When I make beans I add a cube and for "arroz con pollo" (rice with chicken) I add two cubes. You can add the cubes to soups too.
