Coriander

Coriandrum sativum is known as cilantro or cilantro, depending on the circumstances. In North America, it is common to know the leaves and stems of this plant as cilantro, while the seeds are known as cilantro. In other parts of the world, however, the leaves and stems are known as coriander, while the seeds are known as dried coriander.

Whatever you call it, it’s a delicious herb to eat but a fickle plant to grow. Coriandrum sativum can be grown outdoors in a garden, but it does just as well when grown in a container. However you grow it, however, once it has sprouted, the race is on to harvest the leaves before the plant flowers and the flavor profile changes. Expect your cilantro plant to live only a few months before flowering, in which case it becomes useless as a culinary plant.

As young plants grow, periodically pinch them back about 1 inch to encourage fuller plants. To prolong your cilantro harvest, cut back the soft stems regularly, rotating the plant as you harvest to encompass the entire plant.

Cilantro is a fast-growing but short-lived plant that is ready to harvest in just three or four weeks, so you can start planting it in early spring, just after the last expected frost. You can also replant in early fall for a fall harvest. However, it won’t work well in the heat of summer.

Botanical name Coriandrum sativum
Common name Coriander, cilantro, Chinese parsley
Plant type Annual grass
Adult size 18 to 24 inches tall, 12 to 18 inches wide
Sun exposure Partial sun, filtered sun
Loamy, well-drained soil type
Soil pH 6.5–7.5
Bloom Time Spring
Flower color White, pale pink
Hardiness Zones 3–11
Area of ​​origin Southern Europe, North Africa, Southwest Asia