This aromatic annual herb transforms from tender green leaves to precious coriander seeds, giving gardeners two harvests from one plant. Native to southern Europe and the Mediterranean, cilantro thrives in zones 2-11 and typically reaches harvest in about 50 days, though some sources report readiness in as little as 14-25 days. Growing 12-24 inches tall in a compact bush form, it produces delicate white to pink flowers that attract beneficial insects and swallowtail butterflies. The plant's dual nature means you can harvest fresh leaves early in the season, then let it bolt to collect the aromatic seeds that become the spice we know as coriander.
10
Full Sun
Moderate
2-11
24in H x 8in W
—
High
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Cilantro offers the rare gift of two distinct harvests from a single planting. The fresh leaves provide that distinctive, refreshing flavor that elevates everything from salsas to curries, while the mature seeds transform into sweet-spicy coriander for baking and spice blends. This fast-growing herb bolts quickly in hot weather, making succession planting essential for continuous leaf production. The delicate, lacy flowers not only signal the transition to seed production but also serve as magnets for beneficial insects and pollinators in the garden.
The fresh leaves excel when chopped and added to vegetable soups, curries, and stir-fries, best used just before serving or sprinkled at the table. Young stems are also edible and flavorful. The mature seeds, known as coriander, are ground for use in baking, sausages, stews, chutneys, and as a key ingredient in curry powder. Leaves can be frozen in ice cube trays for later use, though fresh is always preferred for maximum impact.
No timeline data available yet for this variety.
Seeds can be started indoors in pots any time of year for microgreen production. For greenhouse growing, broadcast seeds thickly 1/8 to 1/4 inch apart on potting mix, press firmly for soil contact, and cover lightly with sowing mix or vermiculite.
While possible, cilantro is typically direct sown as it doesn't transplant well due to its taproot.
Direct sow seeds after the last spring frost date, planting every 2 weeks for succession. Seeds can also be planted about a month before the last frost and again in late summer for fall harvest.
Begin harvesting leaves in about 30 days by pinching off young growth, with full leaf harvest typically ready around 50 days. Harvest leaves generously and frequently to prevent bolting. For coriander seeds, allow plants to flower and mature for about 90 days total, waiting until the round, yellow-brown seed pods are fully dry and have developed their sweet-spicy fragrance.
Pinch off flower stems before flowering to prolong leaf harvest and prevent early bolting. Snip young leaves regularly starting about 30 days after planting to encourage continued growth.
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“Once known as "Chinese Parsley" in America, cilantro's journey reflects our evolving palate as Mexican and Indian cuisines gained popularity. The scientific name Coriandrum sativum comes from the Greek "koriandron," referencing the unpleasant smell of unripe fruits that disappears when they ripen and dry. This ancient herb has naturalized across parts of North America, testament to its adaptability and the gardeners who have cultivated it through generations.”