Cilantro

Coriandrum sativum

Cilantro adds a bright, fresh flavor to tacos, salsas, spring rolls, soups, and bean dishes, and is a staple herb across Latin American, Asian, Middle Eastern, and North African cuisines. The edible flowers are excellent in salads and, when allowed to bloom, help attract beneficial insects that support a healthy garden ecosystem.

When the plant goes to seed, it produces coriander, an essential spice used in Indian, Chinese, Southeast Asian, Persian, and Latin American cooking. The tender green (unripe) seeds offer an especially vibrant flavor that has become a favorite among chefs and adventurous home cooks.

Cilantro performs best when planted in succession every few weeks from spring through late fall. Although commonly associated with warm-climate cuisines, it prefers to germinate in cool soil. For summer plantings, sow seeds where plants receive afternoon shade, such as on the east or north side of taller crops like tomatoes or corn. Seeds should be planted deep enough to remain dark, as light inhibits germination.

Handles poor soil very well, we use cilantro extensively in our orchards and vegetable gardens understory. These seeds come from a mix of 'Magdalena', 'Calypso', 'Slo-Bolt', and 'Mayo' Cilantro.