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Nothing brightens up a Mexican dish like the fresh green leaves of cilantro grown right outside your kitchen door.

CilantroSunlight: Full sun to partial shade
Maturity: 60-75 days (leaves), 100+ days (seed)
Height: 1 to 3 feet
Spacing: 8 to 18 inches apart, 12 to 18 inches between rows

Native to the Mediterranean and popular in Mexican and Asian cuisine, kitchen gardeners across the country are growing cilantro (Coriandrum sativum) for its fresh, bright green and aromatic leaves. The annual’s pungent seeds — known as coriander — are dried and used as a spice, both whole and ground. These temperamental plants grow 1-3 feet tall and self-sow readily.

Fun Fact: The Chinese believed coriander provided immortality and it is thought that the crushed seeds, when added to warm wine, have aphrodisiac qualities.

Flavorful and exotic, heirloom herbs have passed through kitchens and tea rooms for generations. And they’re easy to cultivate… try raising them indoors! Planting instructions are included with each packet and shipping is FREE!

Quick Guide

  • Grow for fresh leaves or seeds as an addition to ethnic cuisine
  • Prefers full sun, cooler weather and consistent water
  • Direct seed only (no transplanting) after all danger of frost is past
  • Will self-seed
  • Harvest as needed for cooking, dry for future use and harvest seeds

Site Preparation

Cilantro may be grown in containers or home herb gardens. It requires regular water throughout the garden season and does best in full sun and loose soil amended with organic compost. The plant will bolt (flower and go to seed) quickly in warm temperatures.

How to Plant

Cilantro is best planted from seed directly into the ground. Do not transplant cilantro, as the long tap root is delicate and if damaged, the plant will fail. Sow seeds 1/2 inch deep after all danger of frost has passed. The seeds germinate at temperatures ranging from 50-85˚F with germination usually occurring in 7-10 days. When plants emerge, thin them to 8-12 inches apart.

Tip: Make successive sowings every 2-4 weeks for continuous summer supplies.


Pinch fresh leaves as needed when plants are thriving. As with most culinary herbs, cilantro is best picked early in the morning just as the dew evaporates.

Do not wash the leaves or aromatic oils will be lost. Leaves store poorly unless preserved in something like salsa, but even then its flavor can fade (watch How to Dry Herbs — video).

Insects and Disease

Cilantro rarely has serious pest problems. However, keep a close watch for powdery mildew, and if symptoms are found, treat with the following least-toxic techniques:

  • Remove diseased foliage from the plant and clean up fallen debris on the ground.
  • Wash foliage occasionally to disrupt the daily spore-releasing cycle. Neem oil and PM Wash, used on a 7 day schedule, will prevent fungal attack on plants grown indoors.
  • Use a slow-release, organic fertilizer on crops and avoid excess nitrogen. Soft, leafy, new growth is most susceptible.
  • Destroy all plant debris after harvest (see our article Fall Garden Cleanup). Do NOT compost.
  • Apply sulfur or copper-based fungicides to prevent infection of susceptible plants. For best results, apply early or at first sign of disease. Spray all plant parts thoroughly and repeat at 7-10 day intervals up to the day of harvest.

Seed Saving Instructions

To harvest seed, cut plants and tie upside down in a dry, dark place for several weeks until the seed turns brown. When dry, place flower heads in a paper bag and thresh until all seeds are removed. Sift out seed from chaff. Make sure seeds are completely dry before storing.

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2 Responses to “Cilantro”

  1. Dennis Barnes on March 6th, 2014 at 7:33 pm #

    I’ve always had a problem with Cilantro. It took me many years to narrow it down and I’ve always loved Mexican cuisine but could not figure out why everything tasted like it had bleach in it. Now I found out that a very few of us out their have the same problem with cilantro tasting like soap. Is there another variety that isn’t so Soapy or bleachy?

  2. Louis on July 2nd, 2015 at 11:53 am #

    Good evening (South Africa) I plant Coriander on a large scale. We crush the seeds by rolling over it with a rolling pin prior to planting. Whe sow the seeds in furrows of 10mm deep. We do not thin out. This affords us to harvest 3 times from same plant. By not thinning we get a good yield per ha.
    We only harvest early morning after watering nite before.

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