Similar in appearance to parsley, cilantro is a staple in Mexican, Indian, and Asian cuisines. This bolt-resistant variety produces lush growth. The seeds of the plant can be harvested and are called coriander.
Cilantro – Coriander – Coriandrum sativum
Soil & Water: Supplement the soil with plenty of organic matter to help with water retention, and mulch the roots to keep them from drying out. In hot summer climates, grow in the shade of other plants to postpone bolting.
Planting & Growing: Sow seeds directly when soil reaches 55F, or start indoors 4-6 weeks before the last frost.
Harvesting & Storage: Begin harvesting leaves when the plant is about 6″ tall. Cilantro leaves are best used fresh because the flavor disappears when dried. Allow a few plants to go to seed; harvest the seeds when they turn brown by shaking the seed heads over a paper bag. Allow them to dry before storing them in an airtight container.