Cilantro

Studies show that a fondness for cilantro is influenced by genetics. Those who lack specific genes may find cilantro soapy tasting and unpleasant. For those who love cilantro, this herb is worth growing during the summer and into the fall. Leaves and the tender stems can be used to flavor soups, stews, and dips. Save the leaves for fresh salads and as a condiment. Throw the tougher stems or sad-but-still-usable cilantro into soup stocks. Once cilantro bolts, let the seeds form, dry, and save - a fresh supply of coriander!  

Common Name: Cilantro, Coriander, Chinese Parsley

Culinary Uses: Use fresh in salads, salsas, and dips, or cooked. A favorite in Asian, European, Mideastern, and Latin cuisines.

Harvest Time: Flavor is at its peak before leaves turn feathery and flowers start to form. Harvest individual leaves as needed.

Mature Size: Up to 2 feet tall and 1 foot wide

Growth Rate: FastFast

Cold Hardiness: 40°

Characteristics: Generally deer-resistant, self-sowing, container lover

Light:

• Full Sun
• Afternoon Sun

Structure: Upright clumpUpright

Photos: Real images, not stock photos

Please Note: When Ground Shipping is selected, plants will be shipped on the following Monday to help maintain the plant quality.