Coriander

Annual coriander with fresh, fragrant leaves, used in Mexican, Asian, and Indian cuisine. The seeds, called coriander, are also aromatic and edible.

Format

Hardiness Not hardy

Difficulty level Easy

Family Apiaceae

Cilantro is an annual herb highly valued for its fresh, finely cut, and very fragrant foliage, with a distinctive, slightly lemony taste. It is indispensable in Mexican, Asian, Indian, Mediterranean, and Middle Eastern cuisine, where it accompanies salsas, tacos, curries, soups, salads, marinades, rice dishes, fresh sauces, and summer recipes. Its light foliage also adds a beautiful texture to vegetable gardens, herb beds, edible planters, and containers near the kitchen.

Easy to grow, cilantro prefers a sunny to slightly semi-shaded location, in light, fertile, moist, and well-drained soil. It appreciates regular watering to keep its foliage tender, especially during hot periods. As it can quickly bolt (go to flower) in hot weather, it is recommended to sow or plant successively to extend the harvest. Growing it in soft sun or partial shade can also help slow down bolting during the summer.

Very versatile, cilantro also offers aromatic seeds, called coriander seeds, used as a spice in marinades, breads, spice blends, stews, and canning recipes. Its flowering attracts pollinators and beneficial insects, making it a useful plant in a biodiverse vegetable garden. It is an essential herb for gardeners looking for a fresh, productive, flavorful, and easy-to-integrate plant in a culinary garden.