Cilantro - Slow Bolt Cilantro-Coriander, Certified Organic

Avg seeds/pkt 126

Cilantro’s pungent leaves are the finishing flavor of numerous Central American, Indian and Asian dishes. The ripe, dry seed, referred to as coriander, is frequently used in baked goods. Certain rye breads, tea-cakes and holiday cookies are distinguishable by coriander’s spicy, citrus fragrance.

Grow in full sun or partial shade after danger of frost has passed. Sow seeds 1/4-inch deep and 2 inches apart, in rows 12 inches apart. Keep soil moist. Sow weekly until late spring and again in late summer for a nearly continuous harvest.

Seedlings emerge in 7 to 10 days. When plants are 3 inches tall, thin to 8 inches apart and mulch to keep soil cool and moist. Water only when soil feels dry, and feed sparingly with a balanced granular fertilizer or liquid kelp once or twice during the 55 day growing period.

Pick leaves when plants are 8 inches high. To harvest the seed, allow plants to flower, and collect ripened seeds as they dry, about 70 days after sowing.

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