Herb – Cilantro – Coriander

Description

Best Seller!

Cilantro – Coriander (A.K.A. Chinese Parsley, Dhania)

50 Seeds per pack

Annual Herb

Days to Maturity: 45–60 Days

Sun Requirements: Full Sun (benefits from partial shade in hot climates)

Botanical Name: (Coriandrum sativum)

Once commonly known as “Chinese Parsley,” cilantro was brought to North America by early colonists in the 1600s and has long been valued for both its culinary and medicinal qualities. It remains a popular staple in American kitchens, especially beloved in Mexican and Indian cuisines.

A cool-season annual Cilantro grows 18–24″ tall with a 10–14″ spread, beginning with a compact rosette of bright green, flat leaves. As temperatures rise, it sends up delicate, airy flower stalks topped with pale white or pink blossoms that eventually form round, ribbed coriander seeds. The flowers draw in beneficial insects like syrphid flies and parasitic wasps, making it a fine companion plant in the garden.

The leaves offer a tart, citrusy punch with notes of lemon and lime, while the mature coriander seeds are warm, sweet, and lightly spicy. The foliage is a staple in salsas, chutneys, and guacamole. Coriander seeds are excellent for pickling, spice blends, and baking, making it a useful addition to the kitchen.

Drying removes most of the flavor, so freezing in oil or water is recommended, as it preserves the fresh taste far better. The seeds, once dried, store well and hold their warm flavor for months in a cool, dark place.

Rich in vitamins A, C, and K, along with potassium, it’s a flavorful and healthy addition to any kitchen herb garden.

Planting Instructions for Cilantro – Coriander Seeds

When to Plant:
Cilantro is best grown during the cool shoulder seasons of spring and fall. Direct sow seeds outdoors as soon as the soil can be worked—typically late March through early April in most regions—or wait until around early September for a fall crop. Cilantro tolerates light frost though it prefers soil temperatures above 55°F (13°C). Indoors, it can be sown year-round if it gets adequate lighting. For a continuous harvest, sow seeds every two to three weeks. Avoid sowing during peak summer heat, as high temperatures will cause the plant to bolt quickly.

Where to Plant:
Choose a location with at least six hours of sunlight per day, though cilantro will tolerate partial shade. It grows well in average to rich soil, but adding compost or aged manure in early spring improves results. Raised beds, vertical planters, and container gardens work well, provided the plant is not disturbed once established—cilantro has a long taproot and does not transplant easily. Indoors, place pots in a bright window or under grow lights, rotating them regularly for even exposure.

How to Plant:
Cilantro seeds are actually schizocarps, meaning each “seed” contains two viable halves. Sow these about 2″ apart and cover with ¼–½″ of soil (0.5–1.25 cm), as the seeds germinate best in darkness. Thin seedlings once they are established, allowing 6–8″ between plants for best growth. Keep the soil consistently moist but not soggy, and expect germination within 7–10 days.

How to Grow: Water when the top inch of soil feels dry, keeping the soil moist but not saturated. Mulching helps to retain moisture and keep roots cool. Although cilantro can be grown in clumps for baby leaf harvests, spacing mature plants 6–8″ apart allows for better airflow and reduces the chance of disease. Support healthy growth by trimming the plant occasionally to encourage bushier growth and delay bolting.

Harvesting: Cilantro leaves can be harvested 55–75 days after sowing. Once stems are 6–8″ tall, you can begin trimming the upper third of the plant to encourage bushier growth. As the plant bolts, leaves become finer and the flavor fades. Regular cutting helps delay bolting, but sudden heat can still trigger it.

Seed Saving: When cilantro flowers, it attracts syrphid flies, parasitic wasps, and pollinators. The blossoms then give way to coriander seeds, which should be allowed to fully ripen and dry on the plant for best germination. Once the seed heads turn brown and dry, clip them and place them upside down in a paper bag to catch any seeds that fall. Allow the bag to sit in a dry, well-ventilated area for a few days to ensure full drying. These seeds can then be stored for future sowing or culinary use. Cilantro seeds typically remain viable for 1 to 4 years if stored in a cool, dry place. For convenience, we offer seed-saving envelopes—perfect for labeling and organizing your homegrown coriander seeds.

FAQ: