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Cilantro

Coriandrum sativum

A fast, cool-season herb grown for its bright leaves (cilantro) and seeds (coriander). Heat and long days make it bolt quickly, so in Florida it's a fall-to-spring crop. Sow small batches every few weeks for a steady supply.

Growing facts

Scientific name
Coriandrum sativum
Origin
Eastern Mediterranean and Southwest Asia
Plant size
12–24 in, taller when it flowers
Growth rate
Fast
Sun
Full sun in cool weather; part shade as it warms
Soil
Well-drained soil; even moisture
Soil pH
6.2–6.8
Pollination
Not needed for leaves; insects pollinate the flowers for coriander seed
Cold hardiness
Takes light frost; bolts in heat
USDA zones
Cool-season annual in all zones
Harvest
40–55 days from seed for leaves; about 90 days for seed
When to plant (zones 9–11)
Oct–Feb
When to plant (zones 5–8)
Mar, Apr, May, Aug, Sep
Water
About every 3 days once established, without rain; more in heat, in pots and while young
Feeding
About every 30 days
Taste
Bright, citrusy and herbal; tastes like soap to some people because of their genes
Nutrition
Vitamins K and A, in the small amounts used as an herb

Is cilantro safe to eat? Edible and toxic parts

What you can eat

  • Leaves and stems
  • Roots (used in Thai cooking)
  • Green and dried seeds (coriander)
  • Flowers

Toxic parts and cautions

  • Toxic: Never forage wild plants that look like this one. Poison hemlock and water hemlock are close relatives with similar lacy leaves and white flower umbrellas, and both can kill. Eat only what you planted yourself.
  • Good to know: Some people are allergic to cilantro and other carrot-family plants.

Pets: Considered safe for dogs and cats in small amounts.

How to eat and enjoy cilantro

  • Salsa, guacamole and pico de gallo
  • Tacos, pho and curries
  • Cilantro-lime rice and chutneys
  • Coriander seed, toasted and ground, in spice blends

When it's ripe

Cut outer stems once plants reach 6 in, taking no more than a third at a time. When it bolts, let it flower for beneficial insects, then collect seed as it browns.

Storing it

Stand stems in a jar of water in the fridge with a loose bag over the top for about a week. Freeze chopped leaves in oil or water cubes.

Cilantro varieties (4)

  • Calypso

    A very slow-bolting cilantro that gives many cuttings.

    Compact and leafy.

  • Leisure

    A slow-bolting cilantro for leaves.

    Holds well in mild warmth.

  • Santo

    A popular, slow-bolting cilantro bred for leaf production.

  • Slow Bolt

    A cilantro selected to hold off flowering longer than standard types.

Pests and diseases to watch for

  • Scale insects

    Small bumps, waxy or shell-like, on stems and leaf veins; sticky honeydew and black sooty mold below.

    What to do: Scrub small colonies off with a soft brush.

  • Mealybugs

    White cottony clusters in leaf joints, under leaves and on fruit stems; honeydew and sooty mold.

    What to do: Blast off with a strong spray of water.

  • Aphids

    Clusters of tiny soft insects on new shoots; leaves curl and get sticky.

    What to do: Spray off with water.

  • Sooty mold

    Black, papery film on leaves and fruit that wipes off; it grows on honeydew.

    What to do: Control the insects making honeydew; the mold then weathers away.

  • Spider mites

    Fine pale speckling on leaves, dusty undersides and fine webbing; leaves bronze and drop.

    What to do: Hose the undersides of leaves.

Growing cilantros? Let Gardyn keep track.

Gardyn tells you when your cilantro needs water based on your local weather, reminds you to feed and prune in season, and keeps every harvest and photo.

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General guidance, not medical or veterinary advice. Poison Control (US): 1-800-222-1222. ASPCA Animal Poison Control: (888) 426-4435.