Cilantro / Coriander
Certified Organic Seed
Indispensable in Asian and Mexican cuisine.
For years, cilantro was known as "Chinese Parsley." As Mexican and Indian food became more popular, Americans discovered that cilantro's refreshing flavor was loved by cultures worldwide. Its tender, sweet taste elevates the flavor of nearly any dish, though some people are genetically cursed to find cilantro's flavor soapy and intolerable. If you're among them, you can still enjoy these seeds–known as coriander–by grinding them up and using them as a spice.
Cilantro is wonderful to have on hand: chop some up and toss in vegetable soups, or in curries, or on stir fries. It is best used just before serving, sprinkled on the dish at the table. Note that cilantro must be sown in succession in order to have an extended harvest. By nature, cilantro provides a brief harvest window of only a few weeks before bolting. Keep on sowing to keep on harvesting.
|Art Pack (200 seeds)||$3.95||Out of Stock|
|200 Seeds||$3.50||Out of Stock|
|600 Seeds||$6.50||Out of Stock|
|8 Ounces||$8.95||Out of Stock|
Direct sow in succession every 2 weeks from about a month before last frost until early fall. Succession sowing is all important with cilantro; it bolts after only a couple weeks of harvest. It is not picky about soil. Leaves grow low to the ground and purple-hued in cold weather, yet remain tasty. Harvest confidently–even greedily–lest plants bolt before you get your share.
|Days to Germination||7-14 days|
|Days to Maturity||50 days|
|Spacing in Row||7 to 10 inches|
|Spacing Between Rows||24"|
|Height at Maturity||12-24"|
|Width at Maturity||6-8"|
|Sun Preference||Full to Little Sun|
Artwork by Cassandra Quackenbush. Cassandra was one of the first to create work for our packs. Back then she was using herbs as a cook at a cafe. She now uses herbs to nourish, and to heal. Her painting captures the delicateÃÂ¢Ãâ¬Ãâyet pungentÃÂ¢Ãâ¬Ãânature of cilantro.