These 12-30 inch tall plants are grown for their aromatic foliage termed “Cilantro” and their seeds termed “Coriander.” The juvenile, broad, toothed, soft green, aromatic leaves can be harvested at any time for fresh use in salsa, salads, soups, and as a seasoning in many ethnic dishes. Avoid using the adult, thinly divided, lacy leaves. Umbels of tiny, white or pale pink flowers appear in the summer. They are followed in late summer by the sweetly aromatic seeds. Harvest the seeds when they turn brown. To collect the seeds, cut the stem and shake it upside down in a bag. The seeds are used in curries and other ethnic dishes
This Certified Organic variety sports 2- to 4-inch pale cream flowerheads, which eventually set seed. The heads can be cut and then dried to harvest the seeds as coriander for use in Oriental dishes, curries, and more.
Cilantro is not fussy about soil. Just plant in any full sun site. Sow small patches at 2- to 3-week intervals for an extended harvest all season long. Pkt is 100 seeds.
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