Growing Cilantro
Cilantro (Coriandrum sativum) is a dual-purpose herb: the fresh leaves (cilantro) and the dried seeds (coriander) are both widely used in cooking. It is essential in Mexican, Indian, Thai, and Middle Eastern cuisines. The biggest challenge with cilantro is that it bolts quickly in warm weather, so successful growing means planning around its preference for cool conditions.
Planting and Timing
Cilantro is a cool-season annual that performs best in spring and fall. Direct-sow seeds outdoors 2–4 weeks before the last frost date in spring, or in early fall once temperatures begin to cool. It does not transplant well because of a long taproot, so direct sowing is strongly preferred. Plant seeds about 1/4 inch deep, spacing them 2–3 inches apart in rows 12 inches apart. For a continuous supply, make succession plantings every 2–3 weeks through the cool season.
In hot-summer regions, focus on fall planting. Spring-sown cilantro often bolts within a few weeks once daytime temperatures exceed 80°F (27°C).
Growing Conditions
Cilantro prefers full sun in cool weather and partial shade in warmer conditions. Well-drained soil amended with compost is ideal. The plant is not heavy-feeding and rarely needs supplemental fertilizer beyond what compost provides. Keep soil evenly moist — dry stress accelerates bolting.
Dealing with Bolting
Bolting is cilantro's defining characteristic and the most common frustration. When the plant sends up a tall flower stalk, leaf production stops and existing leaves become feathery and lose flavor. Strategies to delay bolting:
- Grow slow-bolt varieties like 'Calypso', 'Santo', or 'Slow Bolt'
- Plant in partial shade during warmer months
- Mulch heavily to keep roots cool
- Harvest frequently — cut entire plants when 6 inches tall, leaving a 1-inch stub to regrow
- Accept it: let some plants bolt and collect the coriander seeds, which are a valuable spice in their own right
Harvesting
Begin harvesting outer leaves once plants are 6 inches tall. Cut at the base of the stem. For a bulk harvest, cut the entire plant about an inch above the soil — it will often regrow one or two more times. Use leaves immediately or store with stems in a glass of water in the refrigerator, covered loosely with a plastic bag.
If the plant bolts, let the flowers mature into seed heads. Once the seeds turn brown, cut the seed heads into a paper bag and let them dry. These are your coriander seeds — toast them lightly for an amazing aroma. See Harvesting and Drying Herbs for more detail.
Culinary Uses
Fresh cilantro leaves are a finishing herb — add them raw to salsas, guacamole, curries, pho, tacos, and salads. The stems are just as flavorful as the leaves and can be minced and used in cooking. Coriander seeds, once dried, are used whole or ground in Indian spice blends, pickling brines, and sausage-making.