Slow Bolting Cilantro Seeds - (Coriandrum sativum)
- Seed Count:
- Approx 100 seeds per pack
- Direct sow in warm soil
- Light preference:
- Full sun to partial shade
- Soil needs:
- Moderately fertile, well-drained
- Frost sensitive; bolts in hot, direct sun
- When plant is 6 inches tall, harvest leaves regularly
- Heirloom, Non-Hybrid, Non-GMO seeds
Cilantro – World-Traveling Culinary Powerhouse
Few things awaken the taste buds and senses faster than the aroma of freshly harvested, home-grown cilantro. Mouth-watering visions of salsa usually dance in the mind soon after the scent of cilantro crosses the nose.
Whether you use the fresh leaves in salsa, guacamole, with fish, or in other ethnic dishes; cilantro leaves are an easy-growing ingredient in delicious recipes. Cilantro’s usefulness doesn’t stop there; the dried “seeds” (technically called fruits) are coriander, another well-known and loved spice for Asian, Indian and Mexican cuisines.
This annual herb has highly aromatic leaves that are picked fresh and used to give their unique flavors to food, usually added fresh or at the end of cooking. Does not cook well. The dried seeds – called coriander – have a lasting, pleasant odor described as a combination of sage and lemon peel.
Growing 1 - 3 feet tall on slender stems with broadly toothed leaves, it needs a moderately fertile, well-drained soil with occasional moisture. It tolerates slight drought and does well in shaded conditions in hotter climates. Grows exceptionally well in the cooler times of the year. Succession plant every 2 - 3 weeks to ensure a constant supply of fresh leaves.
One of the most ancient of herbs, cilantro is more popular today than ever. Known to have been grown in Egyptian gardens thousands of years before Christ, it was found among funeral offerings in Egyptian tombs.
The ancient Chinese revered it for bestowing immortality, and the Old Testament refers to coriander in several places.
Fresh leaves are used in Asian, Indian, Middle Eastern, Mexican and American cuisines as a flavor component and garnish. Seeds are an indispensable ingredient in curries and spice mixtures, bread flavoring, and gin and liqueurs. Seeds are chewed after a spicy meal in the Middle East to freshen breath and aid digestion.
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I'm in SE AZ, at about 4500 ft elevation, zone 8a. We have late freezes here, but it also gets to 105F+ in the summers. Planted this cilantro in the spring, March 22nd to be exact. This turned out to be an excruciatingly hot spring, with 100+ temps in May. The cilantro held! I harvested for over a month before all of it started to bolt. That was incredible considering the heat. It didn't even wilt in the 100F temps (as long as it was watered, of course). And the flavor was a million times better than store bought, like fresh is. Ahh. If you love cilantro, try growing it fresh, it's fantastic.
Great taste and lasted all summer in Wisconsin. Didn't bolt until after summer was over.
The smell of home-grown cilantro makes the store bought stuff seem weak. Grows easy, give shade in the summer heat and it'll grow longer.