Starting Cilantro (Coriander) From Seed

Cilantro is a main ingredient in Indian, Asian & Latin foods. Use a sprig of fresh cilantro in chicken soup or chop it up in Mexican dishes. Add it fresh or dried to meals using coconut milk & lime. Crushed coriander seeds (FYI cilantro seeds are called coriander) are commonly used in pickling spice, curry & chili powders, salads, eggs, pastries & breads.

To dry, cut at the base, lightly tie together & hang to dry in a cool dry location free from sun & bugs. Once dry store in glass jars. You can crush it by hand or add it a food processor (best to remove the stems first). Seeds should be harvested after they begin to turn brown & the outer coat cracks. Cut stem & place in a paper bag to collect the seeds. Rubbing the seeds will cause the outer shell to drop off. Seeds can be used as the spice coriander &/or saved to plant.

Direct Sow: 1 - 2 weeks after last frost.
Indoors: Not recommended.
Size: 12" - 24"
Hardiness: Annual
Sun: Full - Part Shade
Water: Moderate
Seed Spacing: 3 seeds every 6”
Seed Planting Depth: 1/2"
Row Spacing: 8"
Days to Germination: 10 - 15
Thin: When 2” tall, thin to 1 every 6”
Harvest: Foliage can be harvested any time.

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