Culinary Herb
Moroccan Cilantro is a cultivar of Coriandrum sativum prized for both its tender leaves and flavorful seeds. This herb thrives in cool-season gardens and responds well to successive sowings every three weeks, allowing gardeners to maintain a continuous harvest from spring through fall. Sown directly outdoors 1 to 2 weeks before your last frost date when soil reaches 55 to 68°F, it germinates reliably without the transplant stress that causes bolting. In milder climates, fall sowing produces exceptional winter harvests.
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Moroccan Cilantro's greatest strength lies in its adaptability to direct sowing and its resistance to the bolting that plagues many cilantro varieties when transplanted indoors. The catalog recommendation against starting seeds inside acknowledges a fundamental trait of this cultivar: it prefers the gentle progression of outdoor sowing, where soil temperature naturally aligns with germination needs. Successive planting every three weeks keeps your garden in fresh green leaves well into the season, a rhythm that feels more sustainable than the typical boom-and-bust cycle of cilantro growing.
Moroccan Cilantro serves dual purposes in the kitchen and garden. The young leaves are harvested fresh for use in salads, salsas, curries, and as a finishing garnish for soups and grain dishes. As the plant matures, it produces coriander seeds that can be dried and used whole or ground in spice blends, baking, and Middle Eastern and Indian cooking. Many gardeners grow this herb specifically to capture seeds at the end of the season, extending the value of a single sowing.
Sow seeds directly outdoors 1 to 2 weeks before your average last frost date when soil temperature reaches 55 to 68°F. Continue successive sowings every 3 weeks until 4 weeks before your average first fall frost date. In mild climates, sow in fall for winter harvest. Plant seeds 1/2 inch deep.
Begin harvesting leaves once the plant has established several sets of foliage, typically 3 to 4 weeks after germination. Pinch or cut outer leaves from the top of the plant to encourage bushier growth and extend the leafy stage before flowering. If you intend to harvest coriander seeds, allow some plants to bolt and flower; the seeds will ripen and dry on the plant over several weeks. Cut seed heads when they have turned brown and feel dry to the touch, then hang them in a paper bag in a cool, dry location to finish drying before threshing and storing.
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