Cilantro is an annual whose flowering accelerates as days lengthen and temperatures rise. Water stress or disturbed roots may also hasten the transition. The cycle cannot be prevented indefinitely, but gardeners can sow early, maintain even moisture, avoid transplanting, and provide light shade during hot periods. Make small sowings every two or three weeks instead of one large row. When flowering stems appear, take the final leaves or reserve the plant for flowers and seed. An unnamed cultivar should not be presented as slow-bolting. Record sowing and flowering dates because local weather explains performance more accurately than one maturity number alone.
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Annual herb with edible leaves and seed
Apiaceae
Organic culinary herb seeds
Organic cilantro and coriander (Coriandrum sativum)
Coriandrum sativum
Organic cilantro and coriander, Coriandrum sativum, provide two distinct harvests: fresh foliage called cilantro in North America and aromatic seed called coriander. Direct-sow in spring in well-drained soil because the taproot dislikes disturbance. To maintain foliage, sow small batches every two or three weeks and irrigate regularly. Heat and long days accelerate flowering. Reserve selected plants for seed by stopping cuts, allowing white umbels to open, and waiting until fruits turn brown before drying. Leaves are generally harvested in 40 to 60 days, while seed often requires 100 to 120 days. Use them in salsa, curry, soup, marinades, and spice blends. Keep leaf and seed plantings separately labelled so their different spacing and harvest schedules remain clear.
Quantity
Approximately 275 seeds
Exposure
Full sun; light shade during hot periods
Difficulty level
Easy to moderate
Discover the plant
Family
Apiaceae
Genus
Coriandrum
Species
sativum
Type
Annual herb with edible leaves and seed
Cycle
Annual
Organic cilantro and coriander (Coriandrum sativum) is an annual herb in the carrot family. In North America, cilantro commonly names the fresh foliage while coriander refers to the aromatic seed. Broadly lobed lower leaves and finer upper leaves flavour salsa, curry, soup, salad, and Asian or Latin American dishes. As plants bolt, small white to pinkish umbels feed several visiting insects. Rounded fruits become warm citrus-like coriander seed after maturation and drying. One planting does not maximize leaves and seed simultaneously, so gardeners should decide which plants remain leafy and which are reserved for bloom and seed.
Direct-sow outdoors from late April to mid-May once soil exceeds approximately 10°C. Cilantro develops a taproot and prefers to remain where it germinates. Place seed approximately 6 to 12 mm deep in well-drained loam or sandy loam, then maintain even moisture. For leaves, space plants 2 to 5 cm apart in a band; for seed, leave 15 to 30 cm. Full sun suits spring growth, although light shade during hot periods may delay bolting. Sow small amounts every two or three weeks for successive leaf harvests. Weed shallowly because deep cultivation may damage taproots.
Harvest foliage from vigorous plants, generally around 40 to 60 days according to conditions and the Ontario reference. Cut several clean stems above the crown or harvest a whole plant, then cool promptly. When seed is desired, stop cutting selected plants, allow umbels to flower, and wait until fruits change from green to light brown. Seed maturity often requires 100 to 120 days. Cut heads in dry weather over a bag, finish drying under cover, then thresh gently. Label culinary coriander separately from seed intended for sowing. Wash leaves immediately before use and discard tissue or seed showing mould, decay, or an unusual odour.
Planting guide
From planting to establishment.
Planting depth
Approximately 6 to 12 mm (1/4 to 1/2 in)
Spacing / density
Leaves: 2 to 5 cm in bands; seed: 15 to 30 cm between plants
Establishment temperature
Soil above 10°C (50°F); optimal growth approximately 18 to 27°C
Establishment time
Approximately 7 to 10 days depending on temperature and seed freshness
Best planting time
May to August
Propagation
Direct sowing
Growing method
Prepare a loose fertile well-drained bed as soon as soil can be worked in spring. Mark two labelled areas: one for leaves and one for seed. Direct-sow 6 or 12 mm (1/4 to 1/2 in) deep, then keep the surface moist through emergence. Thin the leafy area to 2 or 5 cm in a band and seed plants to 15 or 30 cm. Weed shallowly to avoid injuring taproots. Sow one additional small band every two or three weeks. Irrigate at soil level during dry periods. Harvest foliage by cutting several stems above the crown and cool promptly. When heat accelerates bolting, reserve selected plants for umbels. Allow fruits to change from green to light brown, cut heads in dry weather over a bag, and finish drying under cover. A late-summer sowing may renew foliage. Remove diseased plants, clean scissors, and label culinary coriander separately from sowing seed. Record every sowing and harvest date so weather effects can be distinguished from spacing and management. To reduce disease, avoid keeping foliage constantly wet and maintain a clear path between bands. Inspect seedlings after every heavy rain, repair crusted soil carefully, and keep harvest containers off the ground.
Soil and care
The right conditions.
Exposure
Full sun; light shade during hot periods
Soil pH
Approximately 6.5 to 7.5
Minimum temperature
5°C (41°F)
Watering
Maintain even moisture, particularly during emergence and leaf production.
Soil type
Fertile well-drained loam or sandy loam
Fertilization
Incorporate mature compost before sowing; avoid excess nitrogen.
Seasonal care
In late winter, inspect seed and prepare labels for several sowing dates. As soon as spring soil can be worked and exceeds approximately 10°C, direct-sow the first band. Keep the surface moist, thin early, and weed shallowly. Two or three weeks later, sow another small band. During cool weather, harvest sound stems above the crown and cool promptly. As days lengthen and heat arrives, irrigate regularly, provide light shade where possible, and accept that selected plants will bolt. Designate seed plants, give them room, and stop cutting them. Leave umbels for insects, then watch fruits change from green to light brown. Harvest in dry weather before scattering, finish drying under cover, and label. In late summer, sow again for autumn foliage. Before frost, take the final leaves; late seed may remain immature. Clean tools, remove diseased tissue, and record germination, bolting, harvests, and aromatic quality for every batch. Inspect stored seed afterward for condensation or mould. Keep culinary seed separate from planting stock and discard any lot that never dried fully. In containers, monitor moisture more often, empty saucers, and protect flowering stems from wind. Compare spring and autumn sowings separately. Store seed only when firm and dry, then inspect the container after several days. Keep labels with notes to prevent confusion between a culinary batch and sowing seed intended for the next garden. Rotate planting space when persistent disease appears and remove volunteer plants only after confirming their identity.
Container growing
A controlled environment.
Recommended pot size
20 to 25 cm (8 to 10 in)
Choose a permanent container at least 30 cm (12 in) deep with several drainage holes so taproots do not require transplanting. Fill it with fertile well-drained mix, then direct-sow several seeds 6 or 12 mm (1/4 to 1/2 in) deep. Keep the surface moist through emergence and thin gradually. For leaves, retain several plants a few centimetres apart; for seed, keep fewer plants with more room. Position the pot in sun during spring, then provide light shade during very hot periods. Water when the surface begins drying and empty the saucer. Sow a second container two or three weeks later to extend harvest. Cut leaves above the crown without uprooting plants reserved for seed. When umbels brown, place a bag below the heads before cutting. Label every pot according to its role. After harvest, remove roots, clean the container, and replace mix showing disease or inadequate drainage. Do not bring infested plants indoors, and refrigerate harvested foliage promptly. During flowering, place the container where stems remain stable and insects can move without disturbance. Harvest foliage and seed into separate vessels. Record watering frequency because shallow surface drying may conceal moisture around the deeper taproot.
Bloom and dimensions
The complete profile.
Flower color
White to pinkish white
Foliage color
Bright green
Foliage type
Deciduous
Growth rate
Fast in cool weather
Bloom period
Small branching umbels
Fruiting
Aromatic coriander seeds
Harvest
Leaves: 40 to 60 days; seed: 100 to 120 days depending on conditions
Garden associations
What to plant with it.
Good companions
Carrot, cabbage, gherkin, onion
Avoid planting with
Fennel
Salsa, curry, soup, salad, tacos, marinades, and spice blends
From the garden to inspiration.
Fresh cilantro salsa — Dice three firm tomatoes, one-quarter red onion, and one small pepper. Add three tablespoons finely chopped cilantro leaves and tender stems, the juice of one lime, and a pinch of salt. Mix in a clean bowl, taste, then add chili only if desired. Use only healthy correctly identified foliage grown for food. Rinse vegetables and cilantro immediately before preparation, then dry them. Serve at once with tortillas, beans, or grilled vegetables. Refrigerate salsa within two hours and use promptly; discard any portion left at room temperature too long. Wash hands, knife, and cutting board before and after preparation. To compare foliage with seed, add a very small pinch of ground dry coriander to one separate portion rather than the entire bowl. Label leftovers with the preparation time so their storage period remains clear. Prepare only the amount needed for one meal, keep utensils separate from raw meat, and discard leftovers showing fermentation, leakage, or an unusual odour.
Frequently asked questions
Everything toknow.
Begin when plants are vigorous and carry several healthy leaves, generally around 40 to 60 days depending on weather, spacing, and harvest method. With clean scissors, cut several stems above the crown to permit regrowth, or remove one whole plant from a close-spaced band. Harvest in the morning after dew dries and move leaves immediately into shade and refrigeration. Do not harvest a recently treated plant or one showing mould, severe yellowing, or contamination. As flowering stems elongate, texture and flavour change; use remaining foliage promptly or reserve the plant for seed. Wash leaves immediately before cooking rather than before extended storage.
Stop cutting several vigorous plants and allow their umbels to flower. Watch the round fruits change from green to beige and then light brown as they mature. In dry weather, place a paper bag below the heads and cut before seed scatters. Hang or spread heads in a dry shaded well-ventilated place. When completely dry, rub gently and remove debris. Label the batch with species, date, and intended use. Check after several days for condensation. Discard every seed that is soft, mouldy, or unusually scented. Maturation often requires 100 to 120 days. Keep culinary coriander separate from seed reserved for sowing and never store damp heads in sealed plastic.
Yes. Use a permanent container at least 30 cm (12 in) deep with several holes because the taproot dislikes transplanting. Direct-sow 6 or 12 mm (1/4 to 1/2 in) deep, keep the surface moist, and thin according to use. For foliage, several plants may remain close; for seed, retain fewer with more room. Place the pot in sun during spring and provide light shade during hot periods. Water as the surface dries, empty the saucer, and sow a second pot two or three weeks later. Label every container by date and role. Use clean mix and discard plants showing persistent rot or severe infestation.
Refrigerate clean dry foliage promptly in a container that limits crushing, then wash immediately before use. Use within several days to retain aroma. Leaves may also be frozen in small labelled portions; drying changes their flavour substantially. Seed must be completely brown, threshed, and dry before storage in a clean closed container kept cool, dry, and dark. Check for condensation after several days. Separate culinary batches from sowing seed and add the date. Discard every slimy leaf or any seed that is mouldy, soft, damp, or unusually scented. Never combine a new harvest with an older batch until both have been inspected and fully dried. Keep every batch clearly identified.
Its strengths, naturally.
Attracts or supports pollinating insects
Pollinators
Plants that attract butterflies
Butterflies
