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How to Plant and Grow Cilantro and Coriander

Photo Credit
Pixabay
Botanical Name
Coriandrum sativum
Plant Type
Herbs
Sun Exposure
Full Sun
Part Sun
Bloom Time
Spring
Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener

Craving fresh flavor from garden to table? Cilantro (and its spicy alter ego, coriander) packs a punch in both leafy and seed form. This cool-season herb is a must-have for salsa lovers, curry makers, and taco enthusiasts alike. But don’t let its delicate leaves fool you: cilantro is fast-growing, fuss-free, and totally edible from root to seed. Whether you’re planting for the herb (cilantro) or the spice (coriander), we’ll show you exactly how to grow, harvest, and savor this aromatic overachiever.

Cilantro vs. Coriander—What’s the Difference?

Cilantro and coriander are different parts of the same plant.

Cilantro, Coriandrum sativum, usually refers to the plant’s leaves, which are used as an herb. This describes the vegetative stage of the plant’s life cycle.

Coriander refers to the seeds, which are typically ground and used as a spice. This happens after the plant flowers and develops seeds.

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Planting

When to Plant Cilantro

  • Plant cilantro in the spring after the last frost date or in the fall. In the Southwestern US, a fall planting may last through spring until the weather heats up again.
  • Do not grow in the summer heat as the plants will bolt (such that it will be past harvesting). The leaves that grow on bolted plants tend to be bitter in flavor.

Where to Plant Cilantro

It is best to choose a sunny site that will allow cilantro to self-seed as it ought to do. Plant in an herb garden or the corner of a vegetable garden. When the weather gets warm, the plant will quickly finish its life cycle and send up a long stalk which will produce blossoms and later seeds. Little plants will sprout during the season and the next spring.

How to Plant Cilantro

  • Plant the seeds in light, well-drained soil and space them 1 to 2 inches apart. Sow the seeds at 3-week intervals for continued harvest.
  • Space rows about 12 inches apart.
  • It is important to keep the seeds moist during their germination, so remember to water the plants regularly.

Growing

  • Water the seedlings regularly throughout the growing season. They require about 1 inch of water per week for best growth.
  • Thin seedlings to 6 inches apart so that they have room to develop healthy leaves.
  • Once the plants are established, they do not need as much water per week. Keep them moist, but be careful not to overwater them.
  • Fertilize once or twice during the growing season with nitrogen fertilizer. Apply 1/4 cup of fertilizer per 25 feet of row. Be sure not to over-fertilize the plants.
  • To help prevent weeds, mulch around the plants as soon as they are visible above the soil. You can also till shallowly to help prevent root damage from weeds.

Types

  • Slow-bolting varieties, such as ‘Costa Rica’, ‘Leisure’, and ‘Long Standing’ are the best choices for harvesting the leaves.

Harvesting

  • Harvest while it is low. When the cilantro grows its stalk, cut off the plant after the seeds drop and let it self-seed.
  • The large leaves can be cut individually from the plants. For the smaller leaves, cut them off 1-1/2 to 2 inches above the crown.
  • You can also remove the entire plant at once; however, this means that you will not be able to continue harvesting for the rest of the growing season.

Coriander seeds.

  • To store coriander seeds, cut off the seed heads when the plant begins to turn brown and put them in a paper bag. Hang the bag until the plant dries and the seeds fall off. You can then store the seeds in sealed containers.
  • To store cilantro leaves, you can either freeze or dry them. To freeze, put the leaves in a resealable freezer bag and store them in your freezer. To dry them, hang the plant in a warm place until fully dried, then store the leaves in a resealable bag or container.

Gardening Products

Pests/Diseases

To control insects, use insecticidal soap once they are spotted under leaves.

Clean up debris and spent plants to avoid wilt and mildew.

A common problem with cilantro is its fast-growing cycle. As mentioned above, it will not grow properly in the heat of summer. Grow so that you harvest in spring, fall, or winter (in mild climates).

Wit and Wisdom

  • Coriander is thought to symbolize hidden worth. Explore more plant meanings here.
  • Does cilantro taste like soap? Folks occasionally report a strong dislike for cilantro, claiming it tastes exactly like soap. Some studies show that this reaction may be influenced by genetics, while others propose that the taste is due to a molecule called aldehyde, which occurs naturally in cilantro, but is also used in some soaps. Does cilantro taste like soap to you? Let us know in the comments below!
  • There are two common methods for keeping cilantro fresh. The first requires a jar (a mason jar works well) filled with about an inch of water. Place the stems in the water and then tent a zip-close plastic bag over the entire thing. It is a good idea to put an elastic band around the base of the jar to keep the bag in place. Store in the refrigerator. The second method has you lay the cilantro on paper towels in a single layer. Then, roll up the paper towels and place them in a zip-close plastic bag (You can also place it in an airtight container). Store in the refrigerator. If you notice the paper towels becoming wet, change them.

Recipes
Salsa
Cilantro and Mint Sauce
Herbs
About The Author
Catherine Boeckmann

Catherine Boeckmann

Executive Digital Editor and Master Gardener

Catherine Boeckmann is the Executive Digital Editor of Almanac.com, the website companion of The Old Farmer's Almanac. She covers gardening, plants, pest control, soil composition, seasonal and moon c...
Read More from Catherine Boeckmann

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Comments

<span>Stan Kosek</span> Wed, 06/25/2014 - 15:37
The discussion of cilantro really helped me.
<span>Mongo</span> Fri, 06/20/2014 - 19:08
My Cilantro plants have bolted and I have green seed pods. How far down do I cut the plant and will it keep regrowing after I cut it down? Thanks
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 06/23/2014 - 11:51

You might want to wait until the seed pods just start to turn brown before harvesting--but don't wait too long, or they will open and scatter the seeds. Some people just cut off the entire plant at the base, put the top part with the pods in a paper bag, and then hang upside down until the seeds dry and fall into the bag. Others find it easier to just cut the stalks a few inches below the seedheads, bag them, and hang the bunch upside down that way. The plant is an annual, so after it goes to seed it will not grow back. Once the plant goes to seed, the leaves become bitter and not as tasty as cilantro.

 <span>Kathleen Boyd</span> Sun, 05/25/2014 - 10:11
I'm harvesting my first coriander love it! Unfortunately it is going to be short-lived now that I realize it has bolted. I live in Kansas and expect the cooler spring we've had to transition to hot. Can I still try to grow more coriander from the seeds or try more plants or wait until fall?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 05/27/2014 - 13:57

Wait to sow the seeds in late summer for a fall crop. You can also harvest the seeds as coriander spice; wait until most of the seedpods (which look like tiny round seeds) have turned brown, then cut the seedheads and a bit of stalk, place in a brown paper bag, and hang upside down for a few weeks. The dry seedpods will split, and mature seeds will fall into the bag; store the seeds in an airtight jar in a cool, dry location until you need them.

 <span>Monica Hayes</span> Tue, 05/13/2014 - 13:32
I use the larger leaves to chop up for salsa making. . . I like it. Remember all cilantro can be eaten... if it suites your taste, then size is not a problem.
<span>Quilter62</span> Tue, 09/16/2014 - 11:03
I'm looking for a very mild salsa recipe. I know that some don't like to share their recipes and I understand. Thank you very much
<span>Judy</span> Wed, 09/11/2019 - 18:06
I have a recipe for Salsa that I have used for the past two years. I use waterbath canning to keep the salsa for later consumption. The recipe is The Best Homemade Salsa From melskitchencafe.com.
<a rel="nofollow" href="http://michelleanderson.net">Michelle</a> Sat, 04/16/2016 - 15:20
I use my mother's recipe, which is from her girlhood in Jalisco: ½ jalapeno 1 tomato ½ tomatillo 1 clove garlic cilantro to taste, chopped coarsely 1 sweet onion Mince garlic. Dice everything else. Top with juice from ½ lime (squeezed lightly). If you want, you can add a diced avocado, or smush it and add a dollop of sour cream for guacamole.
<span>Uga Dano</span> Tue, 12/30/2014 - 03:19
I use a large can of stewed tomatoes (or equivalent ripe tomatoes), put in the blender with a medium onion(quartered) or 1/2 cup finely chopped green onions, 3 cloves of garlic(chopped), 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp oregano, juice of one lime and pulp, and 1 to 2 cups cilantro leaves and tender stems. Blend all but the cilantro and pulse a few times till onion and garlic chunks are gone, 15 seconds maybe. Then add cilantro and pulse a few times till chopped but not liquefied. If using green onions with some minced tops, add with the cilantro. Salsa will be dark. To keep bright red/pink, chop cilantro fine instead of blending and stir by hand into salsa at the end. If you have leftovers, keep in jar or plastic sealed container 3-5 days in refrigerator. We usually don't have leftovers!