Cilantro

Cilantro prefers well-draining, nutrient-rich soil with a pH between 6.0 and 7.0. It thrives in full sun to partial shade, with at least 6 hours of direct sunlight per day. It can tolerate some heat but may bolt (produce flowers) quickly in hot weather, so it's best to grow it in the cooler months. Cilantro also prefers consistent moisture but not waterlogged soil.

After danger of frost has passed, sow seeds 4-6" apart, 1/4" deep in rows 18" apart. Under ideal conditions, germination will occur in 7-10 days. For continual harvests, make successive sowings every 2-3 weeks starting in late spring.

Not recommended.

Insect Pests

Diseases & Other Problems

Cilantro can be harvested once the plant reaches a height of about 6 inches. Cut the outer leaves about 1 inch above the soil line with a sharp knife or scissors. Harvesting regularly will encourage the plant to produce new leaves. Cilantro has a short shelf life, so it's best to use it as soon as possible. To store it, place the freshly harvested leaves in a plastic bag and store them in the refrigerator.

CONSIDERATIONS:

Cilantro is an outcrossing annual, with pollination primarily performed by insects. Therefore, it is important to isolate different varieties by at least half a mile in order to maintain varietal purity.

HARVESTING SEED:

To harvest cilantro seeds, wait until the plant has finished flowering and the seeds have turned brown and dry. Cut the seed heads off the plant and place them in a paper bag. Hang the bag in a warm, dry place for several days to allow the seeds to dry completely. Once the seeds are dry, gently crush the seed heads to release the seeds. Remove any remaining plant debris and store the seeds in an airtight container in a cool, dry place.

SEED LONGETIVITY:

Cilantro seeds can remain viable for up to 5 years if stored properly. It is important to store the seeds in a cool, dry place in an airtight container to prevent moisture and humidity from reducing their viability.