Cilantro

Cilantro (Coriandrum sativum) is an annual herb grown both for its fresh young leaves and for its seeds, which are called coriander. The leaves, stems, flowers and seeds are all edible. Gardening experts call the whole plant coriander and notes that it’s also known as cilantro.

Cilantro grows best in the cool weather of spring and fall, and it bolts (rushes into flower and seed) easily in hotter climates.

Sow seeds where they’ll grow. Cilantro dislikes being transplanted, so sowing directly outdoors is the best option. Sow after your last spring frost, about ¼–½ inch (6–13 mm) deep. In cooler areas, sow in early spring; in warmer areas, sow in fall for a spring harvest.

Spacing. For leaves, space seeds about 2 inches (5 cm) apart. If you want coriander seed, space them 8–10 inches (20–25 cm) apart.

Germination. Outdoors, seeds take one to three weeks to sprout, depending on the temperature. Gardening experts report 7–10 days at 65–70 °F (18–21 °C), while gardening experts say about 21 days.

Sun and pots. Choose a sunny or lightly shaded spot with free-draining soil. Cilantro grows particularly well in containers: a pot that holds at least 2 gallons (about 7.6 liters) and is at least 4–6 inches (10–15 cm) deep will do. In summer, a spot shaded from midday sun helps if you’re growing for leaves.

Sow little and often. For a steady supply of leaves, sow small batches every few weeks.

Watering. Water regularly while plants are getting established. After that they need little water, and they don’t do well in damp or humid conditions. Pots dry out faster than the ground, so check them daily, but don’t overwater: cilantro dislikes soggy conditions. Extra water during long dry spells can help prevent bolting.

Feeding. Go easy on fertilizer: too much nitrogen makes the leaves less flavorful.

Removing flowers. If you’re growing cilantro for its leaves, remove flower stems as soon as they start to develop. Otherwise the plant puts its energy into flowering and seed instead of new leaves.

The main problem is bolting: in hot, dry weather plants run to flower early and stop producing leaves. To delay it, sow early while the weather is cool, mulch to keep the soil cool, and keep plants well watered. Slow-bolting varieties are the best choice for leaf harvests.

Protect seedlings from slugs and snails. Leafhoppers can spread aster yellows, which turns flowers yellow and makes plants tall and spindly, and seedlings can suffer from damping off. Cilantro can also seed itself freely and come back year after year whether you want it or not.

Start picking leaves when plants are 4–6 inches (10–15 cm) tall. Take just a few leaves from each plant, then let them recover for a couple of weeks before the next picking. The flowers are edible too.

For coriander seed, let some plants flower; seeds are typically ready about 90 days after sowing. Once the plants start browning, snip the seed heads into a paper bag and hang it up; the seeds drop out as they dry.

A bunch of freshly picked leaves lasts a few days in the fridge. For longer storage, freeze leaves in a resealable bag or dry them by hanging them upside down in a warm place. Spread ripe seeds out to dry in a warm room for about a week, then keep them in an airtight container.

Pet poison experts list cilantro (coriander) as non-toxic to cats, dogs and horses.