Santo Cilantro

Coriandrum sativum  

Seeds per pack ~60  

Germination: 95% Oct 2023  Packed for 2024

Santo Cilantro (Coriandrum sativum) is a popular, slow-bolting variety of cilantro that is prized for its robust flavor, vigorous growth, and versatility in culinary use. Santo Cilantro is an excellent addition to any herb garden, whether you're growing it for fresh leaves, seeds, or to attract pollinators. Cilantro is delectable in every season, from tender micro and baby greens to glorious full-size leaves to aromatic, golden coriander seed. It's easy to grow in gardens as well as raised beds and containers, even in partial sun — just be sure to only direct sow and never transplant her (she is prone to bolting when transplanted). In general this is a great bolt-resistant variety, but you'll probably want to succession-sow to keep yourself in cilantro as long as possible!

Characteristics: Santo Cilantro is an annual herb with a bushy, upright growth habit. It typically grows to about 12-18 inches tall. It has bright green, finely divided leaves that are fragrant and tender, ideal for fresh use. Known for its slow bolting tendencies, Santo Cilantro is an excellent choice for extended leaf production, especially in warmer climates where cilantro often bolts quickly.

When it does bolt, it produces small, white to pale pink flowers that attract pollinators and beneficial insects. The seeds, known as coriander, can be harvested for culinary and medicinal purposes once mature.

Growing Conditions: Prefers full sun but tolerates partial shade in hot climates. Thrives in well-draining soil with a pH of 6.2–6.8, enriched with organic matter. Requires consistent watering to keep the soil evenly moist but not waterlogged. Grows best in cool weather, with an optimal range of 50–85°F (10–30°C).

Planting Tips:  Santo Cilantro grows best when direct-sown, as it dislikes transplanting. Sow seeds 1/4 inch deep and thin seedlings to 6–8 inches apart. To ensure a continuous supply of leaves, utilize succession planting by sowing seeds every 2–3 weeks. Begin harvesting leaves once plants are 4–6 inches tall, taking only the outer leaves to allow for continued growth.

Culinary & Medicinal Uses:  Santo Cilantro’s leaves are used fresh in salsas, curries, soups, and salads. The seeds are dried and used as a spice (coriander) in baking, pickling, and spice blends. Both leaves and seeds have been traditionally used to aid digestion and reduce inflammation.