Cilantro

Coriandrum sativum  

Seeds per pack ~100  

Germination: 85% Mar 2025  Packed for 2025

Origins and History
Cilantro (Coriandrum sativum), also known as coriander, is one of the world’s oldest cultivated herbs and spices. Believed to have originated in the eastern Mediterranean region and parts of Western Asia, it has been cultivated for over 3,000 years. Archaeological evidence shows coriander seeds found in ancient Egyptian tombs, while early texts from the Middle East and Europe mention its use for both culinary and medicinal purposes. Over time, the plant spread eastward to India and China, becoming integral to regional cuisines, and westward to the Americas through European colonization. Heirloom strains of cilantro have been preserved through generations of gardeners and farmers, often selected for robust flavor and adaptability to local climates.

Appearance and Characteristics
Cilantro is an annual herb that reaches 12–24 inches in height, producing delicate, lacy green leaves with a distinctive aroma. The lower leaves are broad and flat, while the upper leaves become more finely divided. In late spring to summer, the plant bolts, producing small white or pinkish flowers that develop into round, ridged seeds known as coriander. Both leaves and seeds are edible but have distinct flavors: the leaves are citrusy and pungent, while the seeds have a warm, nutty, and slightly sweet profile.

Culinary Uses
Cilantro leaves are widely used fresh in Latin American, Middle Eastern, South Asian, and Southeast Asian cuisines—featured in salsas, curries, chutneys, and soups. The dried seeds, coriander, are ground into spice blends such as garam masala and curry powder, or used whole in pickling and baking. Heirloom cilantro varieties are prized for their fuller flavor and slower bolting, which extends the harvest window for leafy use.

Growing Tips
Cilantro thrives in cool weather and is best planted in early spring or late summer for fall harvest. It grows well in USDA Zones 3–11. Sow seeds directly outdoors about ¼ inch deep in well-drained soil rich in organic matter, spacing them 6 inches apart. For continuous harvest, sow successive plantings every 2–3 weeks. Cilantro prefers full sun but benefits from partial shade in hot climates to prevent early bolting. Maintain even moisture for optimal leaf growth.

Harvesting Guidance
Leaves can be harvested once plants are 4–6 inches tall, typically within 3–4 weeks of sowing. Regular harvesting encourages bushier growth and delays flowering. For coriander seed, allow plants to bolt and form seed heads; harvest when seeds turn brown and begin to dry. Cut entire seed heads and hang them upside down in a paper bag to collect the seeds as they mature. Store dried seeds in airtight containers for culinary use or future planting.