Cilantro (Coriander)

Photo: University of California

The word “cilantro” generally refers to the culinary leaves, while “coriander” is the dried spice derived from the seeds. Cilantro plants have a relatively short growing season, and are quick to bolt (go to seed) in hot weather. Every part of the plant is edible, and are used in Asian, Mediterranean, and Latin cuisine. Use leaves in stews and sauces, stems in soups and beans, and seeds in sauces, meat dishes, potpourris, and sachets. The flowers attract bees and other pollinators.

How to grow

Cilantro bolts quickly, so for a continuous supply of fresh leaves, successively sow a new patch every 2-3 weeks. To grow cilantro for the leafy part of the plant, choose varieties that are slow to bolt.

Type: Annual
Light: Full sun to light shade
Soil: Well drained
Water: Needs a regular watering schedule to minimize bolting
Size: 18–24" high, 10-14" wide

When to plant/propagate

From seed: Direct seed from March to May, and August to October
Transplants: Plant seedlings from March to May, and August to October

Harvesting

Harvest frequently in order to encourage fresh, tender growth
Choose bright, evenly colored green leaves. Pinch off any flowers that develop
For coriander seeds, allow flowers to develop and collect seeds when they turn brown, and dry them to use as a spice
Many beneficial insects are attracted to cilantro flowers, so consider allowing some plants to flower

Indoors: Cilantro can be grown as an indoor plant with 6 hours of bright light from a sunny window, or 12-16 hours of supplemental light provided by cool white fluorescent or LED lamps

More information

Coriander (Cilantro), UC Master Gardeners of Sonoma County
"What is Coriander/Cilantro?", UC Master Gardeners of Solano County

Recommended Varieties for Santa Clara County*

Slow Bolt
Slo-Bolt

^* Many other varieties may also do well here in Santa Clara County. This list is based on UC Master Gardener trials, taste tests, and feedback from local growers.