Grows to height of 45-61 cm (18-24"). The flower umbels are 5-10 cm (2-4") and a pale creamy white color, while the leaves are a rich, dark color. The parsley-like leaves are used in Latin American and Asian cooking. The mature seeds, known as coriander, are also used in many dishes. Use in soups, salads, salsas and in Thai, Caribbean, Indian and Mexican dishes.
Cilantro is an annual herb that is commonly used in many cuisines. It can be grown from seed in the spring or fall. Choose a location that receives full sun to partial shade. Sow seeds 1cm (½”) deep, spaced 5-10cm (2-4”) apart in rows spaced 15-30cm (6-12”) apart. Keep soil moist and cool to promote germination, which typically takes 7-14 days. Thin seedlings to 15cm (6”) apart when they are 5-7cm (2-3”) tall. Cilantro prefers well-drained soil that is rich in organic matter. Soil pH should be between 6.0 and 7.0. Fertilize with a balanced fertilizer every 4-6 weeks during the growing season. Cilantro can be harvested when the leaves are about 10cm (4”) long, typically within a few weeks of planting. Cut leaves as needed, leaving about 2.5cm (1”) of growth above the soil. Cilantro can also be harvested by cutting the entire plant when it is about 20cm (8”) tall. Cilantro is a cool-season crop that will bolt (go to seed) quickly in hot weather, so it's best to plant it in the spring or fall.
Soil Conditions: Well-drained soil that is rich in organic matter. Soil pH: 6.0-7.0. Planting Depth: Sow seeds 1cm (½”) deep. Germination: 7-14 days. Height at Maturity: 30-60cm (12-24”) tall. Days to Maturity: 45-70 days. Watering: Keep soil moist and cool. Cilantro prefers consistent watering throughout the season. Sun/Shade: Full sun to partial shade. Spacing after Thinning: Thin seedlings to 15cm (6”) apart.