Our favorite culinary herb! Fresh leaves are used as a garnish for soups, salads, fish & coconut dishes. The seed is called coriander and is ground or eaten whole in curries, soups & marinades. A mainstay in our kitchen.
This variety is slow to bolt (and go to seed), so it can be grown later into the summer than typical cilantro varieties. Cilantro is semi-cold hardy so it tolerates early frosts. For continual harvest of fresh greens, plant every 3 weeks.
Cilantro is detoxifying and removes heavy metals from the bloodstream.
Planting Instructions: Sow Cilantro seed 1/3-1/2" deep outdoors after all danger of frost has passed in the spring; or plant in late summer/early fall for a late fall harvest (or it may overwinter and get a head start on spring).
Seed Saving Instructions: Collect seeds when brown and they easily crumble into your hand. Store in a cool, dark and dry place.